Ingredients
- 1 egg
- 1 cup pumpkin purée
- 1/2 cup BBF Refined Organic Coconut Oil
- 1/3 cup BBF Organic Coconut Sugar
- 1 tsp vanilla extract
- 2 cups quick oats
- 1/2 cup chopped pecans (optional)
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 cup dark chocolate chips
Directions
- 1.Preheat the oven to 350°F and line a baking sheet with parchment paper.
- 2.In a medium mixing bowl, whisk together the egg, melted Coconut Oil, Coconut Sugar, and vanilla until smooth.
- 3.Add the remaining ingredients and mix with a spatula until well combined.
- 4.Scoop the dough into 3 oz portions and place them on the prepared baking sheet.
- 5.Optional: Top each cookie with a square of dark chocolate.
- 6.Bake for 15–18 minutes, or until the cookies are set.
- 7.Remove from the oven and sprinkle with a small pinch of flaky sea salt.
- 8.Let cool slightly, then enjoy!
- 9.Enjoy your Pumpkin Breakfast Cookies!
