Healthy Maven
Get your seasonal pumpkin fix with the nuttiness of almond butter in these delicious, gluten-free and vegan pumpkin almond butter breakfast cookies!
– oat flour – rolled oats – baking soda – pumpkin spice – ground flaxseed – sea salt – pumpkin puree – almond butter – Coconut oil – maple syrup – vanilla extract
1
In a large bowl, combine the oat flour, rolled oats, baking soda, ground flaxseed, pumpkin spice and salt.
Directly into the same bowl add all wet ingredients and stir to combine.
2
Form the dough into 10 medium sized balls and place on a cookie sheet lined with parchment paper or a silicone baking mat. Flatten the dough slightly with your palm to form discs.
3
Add toppings of choice (if desired) and press into the tops of the cookies. Bake at 350ºF for 20 minutes. Remove from the cookie sheet and let cool completely on a wire rack.
4
Swipe up for the full recipe!