I have been using banana and peanut butter to make a version of these paleo healthy breakfast cookies My winter reset meal plan They are really my favorite high-protein, low-sugar snacks and can be placed around the house.
As Pumpkin jar It became popular this fall (not finished), and I found myself having a perfect exchange. This version uses pumpkin pie spice and almond butter as the base. Maple syrup is a sweetener, but since these are used for breakfast, the quantity is small.
One of the differences between breakfast cookies and ordinary cookies is that in addition to the sugar limit, there is also a lot of fiber that allows you to start the day. Since these are grain-free, almond flour is the main dry ingredient, but I also added a bit of unsweetened shredded coconut, chopped pecans and cocoa nibs to add texture.
If you use flax eggs instead of regular eggs, breakfast biscuits can also be vegetarian.
I find that most of these ingredients have their own subtle sweetness-even almond flour! – This allows you to eat less sugar but still feel satisfied.
When I enter a packaged bar rut, I try to make a batch of these so I can grab something quickly before going out in the morning. They are best kept in the refrigerator for a week, but they are very portable at room temperature.
Almond butter is the only ingredient you need to pay attention to before low FODMAP, but two small biscuits are safe. If you want to use peanut butter instead, you can eat a few more at once!
Keep reading this recipe for healthy breakfast cookies, I hope you can add them to your morning rotation in the new year!
With health and hedonism,
Phoebe
Paleo Pumpkin Breakfast Cookies
These healthy breakfast biscuits are deliberately not too sweet-this is breakfast! If you want, you can add more maple syrup at any time. The safe serving of LF is 2 biscuits. If you want to eat more, just replace ½ cup of peanut butter with almond butter or use all peanut butter. If you don’t have pumpkin puree on hand, this recipe is also a good match for bananas! If you don’t have pumpkin pie spice, you can add 1 teaspoon cinnamon powder, ½ teaspoon ginger powder, ¼ teaspoon nutmeg powder, and ¼ teaspoon clove powder.
instruct
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Preheat the oven to 325 degrees Fahrenheit.
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Line a baking sheet with parchment paper in 2 rows.
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In a large bowl, stir the pumpkin with almond butter, coconut oil, eggs, maple syrup, and vanilla until smooth.
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Add almond flour, coconut, pumpkin pie spices, baking soda and salt. Mix until just mixed. Stir in the pecans and cocoa nibs, if using.
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Using a cookie scoop or round spoon, divide the biscuits on trays 1 inch apart. There should be a dozen per sheet.
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Transfer the tray to the oven and bake the biscuits for 15 minutes, swapping the trays from top to bottom halfway, or until the edges are hard and golden. Remove from the oven and cool completely on a pan or metal rack.
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Store in an airtight container in the refrigerator for up to a week.
If you did this, tag @phoebelapine and #feedmephoebe-I would love to see it!
