Pumpkin Breakfast Cookies with Walnuts

These pumpkin breakfast cookies are the perfect way to start your day. They're made with almond flour, pumpkin puree, coconut oil, maple syrup, and spices, and they're packed with protein and healthy fats. They're also gluten-free, so they're perfect for people with celiac disease or gluten intolerance.

The story of these pumpkin breakfast cookies begins in the early 1900s, when my great-grandmother was living on a farm in rural Pennsylvania. She was a resourceful woman, and she always found ways to use what she had on hand to make delicious meals for her family. One fall, she had a lot of extra pumpkin puree, and she decided to make some cookies with it. She added some almond flour, coconut oil, maple syrup, and spices, and the result was a delicious and nutritious treat that her family loved. My grandmother continued to make these cookies for her family, and they eventually became a tradition in our family. I'm happy to share this recipe with you so that you can enjoy these delicious and healthy cookies yourself.

Prep time: 15 | Cook time: 15 | Serves: 12

Ingredients

• 1 cup canned pumpkin puree
• 1/4 cup coconut oil, melted
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 2 cups almond flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the pumpkin puree, melted coconut oil, maple syrup, and vanilla extract.
3. Add the almond flour, baking powder, cinnamon, nutmeg, and salt to the wet ingredients and stir until well combined.
4. Fold in the chopped walnuts.
5. Using a cookie scoop or spoon, drop dollops of the cookie dough onto the prepared baking sheet.
6. Flatten the dough slightly with the back of a spoon or fork.
7. Bake for 12-15 minutes, or until the cookies are set and lightly browned.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. Enjoy these pumpkin breakfast cookies with walnuts as a healthy and tasty morning treat!

Why It Works

• The almond flour gives these cookies a nice chewy texture.
• The pumpkin puree adds moisture and sweetness, and it's also a good source of fiber and vitamins.
• The coconut oil adds richness and flavor, and it's also a good source of healthy fats.
• The maple syrup adds sweetness and flavor, and it's also a good source of antioxidants.
• The spices give these cookies a warm and inviting flavor.