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These Pumpkin Breakfast cookies are dairy free, gluten free, and egg free. They are perfect as a quick breakfast, great for lunch boxes and make a delicious (vegan) afternoon snack.
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PUMPKIN BREAKFAST COOKIE RECIPE
1 cup quick oats
1 cup rolled oats
1/3 cups ground flax seeds
1/3 cup chopped walnuts
1/3 cup chocolate chips (make sure to buy dairy free if you want to keep recipe vegan)
1/3 cup dried cranberries
1/2 cup pumpkin puree
1/4 cup maple syrup
1/3 cup melted coconut oil
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon kosher sea salt
Preheat your oven to 350ºF.
Line a rimmed baking sheet with a silat mat, parchment paper or lightly coat with cooking spray.
In a large bowl combine all the ingredients and gently stir until you have a thick, sticky batter.
Scoop a heaping tablespoon of the batter into your hands free form your cookie. They don’t spread much in the oven so make sure you have created a round flat disc-like cookie shape (see video for example).
Get 12 cookies on your tray and bake for 15 minutes. Cool and enjoy!
Cookies will last up to one week stored in an airtight container in the fridge.
Nutrients per cookie: Calories: 135; Total Fat: 0g; Saturated Fat: 4.6g; Cholesterol: 0mg; Carbohydrate: 14.4g; Fiber: 2g; Sugars: 6.6g; Protein: 2.2g
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Youtube video by Clean & Delicious
How to make vegan pumpkin cookies. Preheat the oven to 350ºf or 180ºc. Add the vegan butter, granulated sugar, brown sugar, and vanilla extract to an electric mixer bowl and. Prepare the cookie dough first, preheat the oven to 350f/175c and line a baking sheet with parchment paper.
You’ll need canned coconut milk, pumpkin, maple syrup and pumpkin pie spice or. Your family will think it took you hours in the kitchen to bake these healthy vegan cookies. Begin by preheating the oven to 350°f. Then, line a large cookie sheet with parchment. 1 teaspoon vanilla extract ½ teaspoon salt ½ teaspoon cinnamon sugar directions preheat oven to 400 degrees f (200 degrees c). Combine flour, pumpkin, sugar, almond milk, vegetable oil,. (this is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below. ) add the wet ingredients to a large bowl and mix well. In a large bowl, beat the butter, nut/seed butter, vanilla, and coconut sugar with an electric mixer on medium speed. Use melted coconut oil, not softened or hard coconut oil.
Add the vegan butter, granulated sugar, brown sugar, and vanilla extract to an electric mixer bowl and. Prepare the cookie dough first, preheat the oven to 350f/175c and line a baking sheet with parchment paper. And voila, this healthy vegan pumpkin mousse is easy to make with just 4 simple ingredients. You’ll need canned coconut milk, pumpkin, maple syrup and pumpkin pie spice or. Your family will think it took you hours in the kitchen to bake these healthy vegan cookies.
And voila, this healthy vegan pumpkin mousse is easy to make with just 4 simple ingredients. You’ll need canned coconut milk, pumpkin, maple syrup and pumpkin pie spice or.
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Prepare the cookie dough first, preheat the oven to 350f/175c and line a baking sheet with parchment paper. And voila, this healthy vegan pumpkin mousse is easy to make with just 4 simple ingredients. You’ll need canned coconut milk, pumpkin, maple syrup and pumpkin pie spice or. Your family will think it took you hours in the kitchen to bake these healthy vegan cookies. Begin by preheating the oven to 350°f. Then, line a large cookie sheet with parchment.