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Keto Pumpkin Breakfast Cookies

These paleo pumpkin breakfast cookies are soft, chewy and perfect for breakfast! Naturally gluten-free, flourless, and vegan, this breakfast cookie recipe uses one bowl and is seriously satisfying! Keto and low carb option included!


For the vegan and gluten-free option

  • 2 cups gluten free rolled oats
  • 1/2 cup ground flaxseed
  • 1/4 cup maple syrup
  • 1/4 cup almond butter can substitute for any nut or seed butter of choice
  • 1 cup pumpkin puree
  • 1 tsp cinnamon
  • 1/4 cup chocolate chips of choice Optional

For the paleo and keto option

  • 1 cup blanched almond flour
  • 1/2 tsp baking soda
  • 3/4 cup shredded unsweetened coconut
  • 1/4-1/2 cup pumpkin puree * See notes
  • 1/4 cup coconut oil
  • 1/4 cup keto maple syrup
  • 1/4 cup keto chocolate chips Optional
Keto Pumpkin Breakfast Cookies


  1. Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set aside.
  2. In a large mixing bowl, combine your dry ingredients and mix well. In a separate bowl, combine your wet ingredients and mix well.
  3. Combine the dry and wet ingredients and mix very well. If the batter is too thick/crumbly, add the extra 1/4 cup of pumpkin. Fold through your chocolate chips.
  4. Form 8 large balls of cookie dough (or 16 small ones) and place on the lined tray. Press each ball into a cookie shape.
  5. Bake for 12-15 minutes (vegan and gluten-free option) or 20-25 minutes (keto and paleo option), or until cookies have firmed up. 
  6. Remove from the oven and allow cookies to cool completely.

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