High Fiber Pumpkin Breakfast Cookies
1/4 cup coconut oil, melted (or oil of choice)
1/4 cup FiberYum IMO syrup (prebiotic sweetener)
1 cup rolled old fashioned oats
1 cup quick cooking oats
2/3 cup dried cranberries
2/3 cup pumpkin seeds
1/4 cup ground flax seed (or hemp hearts)
1 tsp pumpkin pie spice
1/4 tsp salt
1/2 cup pumpkin puree
2 eggs, beaten
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
In a small bowl warm coconut oil and honey (either microwave, inside
preheating oven or on the stove top).
In a large bowl combine both kinds of oats, cranberries, pumpkin seeds,
ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and
warmed coconut oil and honey. Stir until fully combined.
Drop about 1/4 cup sized scoops of the mixture onto a cookie sheet and
flatten (cookies will not spread while baking). Bake for about 15 to 20
minutes until edges are lightly browned.
Let cookies cool on baking sheet before moving to an airtight storage
container.
Makes: 12 cookies
Nutritional Information per Cookie with Ground Flax Seed: Calories 172,
Protein 4 gr, Fat 9 gr, Sat Fat 5 gr, Carbs 19 gr, Sugar 4 gr, Fiber 8
gr, Sodium 23 mg, Cholesterol 31 mg
Nutritional Information per Cookie with Hemp Hearts: Calories 182,
Protein 5 gr, Fat 9 gr, Sat Fat 5 gr, Carbs 18 gr, Sugar 4 gr, Fiber 8
gr, Sodium 22 mg, Cholesterol 31 mg
Posted by: Darlene BC <dsharple@shaw.ca>
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