Pumpkin Cinnamon Breakfast Cookies
This recipe is from our 3 Day Sample as displayed on our Meals Plans for Diet & Nutrition.
Prep Time10 mins
Cook Time10 mins
Servings: 12
Ingredients
- 210 gms Casssava Flour
- 5 gms Baking Soda
- 3 gms Cinnamon
- 9 gms Gelatin
- 59 mls Coconut oil melted
- 36 gms Coconut Sugar
- 184 gms Pureed Pumpkin
- 5 ml Vanilla Extract
- 119 mls Water as needed
- 83 gms Raisins
Instructions
- Preheat the oven to 190ºC. Line a baking sheet with baking paper or use a silicone mat.
- In a mixing bowl, combine the cassava flour, baking soda, cinnamon, and gelatin.
- In a separate bowl, whisk together the coconut oil, coconut sugar, pureed pumpkin, and vanilla. Add the dry ingredients to the wet batter and stir until incorporated. Add one tablespoon of water at a time until the dough is crumbly and sticks together when squeezed.
- Fold in the raisins. Roll a few tablespoons of dough for each cookie. Arrange the cookies onto the baking sheet and gently flatten each one. Bake for 10 minutes, or until your desired firmness is reached. (Note: these cookies have a chewy consistency and will get firmer as they cool.) Enjoy!
- Leftovers - Store in a container at room temperature for up to four days, or freeze if longer.One serving equals approximately two small cookies.