Pumpkin Coconut Breakfast Cookies With Rasins (From Runners World)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g) 3 serving Oatmeal - Regular Rolled Oats 1/2 cup cooked 2 tsp Cinnamon, ground .5 tsp Salt 0.5 cup Maple Syrup .25 cup Coconut Oil .25 cup Canola Oil 0.5 cup, packed Raisins 60 gram(s) Coconut Flakes, unsweetened Bob's Red Mill (by HWC4U_COM)
Combine 2 cups almond flour, 1.5 cups rolled oats, 1 cup shredded coconut, 2 ts[ cinnamon, 1/ tsp salt.
Separately combine 1 cup pumpkin puree, 1/2 cup maple syrup and 1/2 cup melted coconut oil.
Stir wet ingredients into dry. Spoon dough onto baking sheet and gently press.
Bake at 350 until golden, 25-30 minutes.
Serving Size: Mkes abut 24 cookies (1/4 cup scoop per cookie)
Number of Servings: 24
Recipe submitted by SparkPeople user ASCHMUCK23.
Separately combine 1 cup pumpkin puree, 1/2 cup maple syrup and 1/2 cup melted coconut oil.
Stir wet ingredients into dry. Spoon dough onto baking sheet and gently press.
Bake at 350 until golden, 25-30 minutes.
Serving Size: Mkes abut 24 cookies (1/4 cup scoop per cookie)
Number of Servings: 24
Recipe submitted by SparkPeople user ASCHMUCK23.
Nutritional Info Amount Per Serving
- Calories: 146.3
- Total Fat: 11.0 g
- Cholesterol: 0.0 mg
- Sodium: 50.3 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 1.6 g
- Protein: 2.7 g
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