PUMPKIN PIE BREAKFAST COOKIES
Pumpkin Spice Breakfast Cookies
1 1/2 cup rolled oats
1 cup regular oats or quick oats and pulsed in the blender until ground to the fineness of quick oats
1 tsp baking powder
2 tsp UNSWEETENED pumpkin pie spice mix, or your own blend of cinnamon, cloves, nutmeg and ginger.
- 1/2 cup mashed pumpkin, Canned unsweetened
- 1/3 cup aquafaba ( the liquid from chickpea cans)
- 3/4 cup unsweetened dark chocolate chips or bakers chocolate ( 90% dark or higher, less than 6g of sugar per serving)
- 1/2 cup natural pumpkin seed butter or nut butter of choice
Heat oven to 350
Place the rolled oats, the baking powder and the quick oats in a medium bowl and stir to combine. Throw the rest of the ingredients into the same bowl and give everything a good stir. Or just get in there with your hands and give it all a good ole message.
Line a baking sheet with parchment and scoop out your cookies to little balls. Flatten the cookies a bit and press a fork or get really creative and make a fun criss cross pattern on top.
Bake for between 15 – 17 minutes.