Calories: 229 Proteins: 3 Carbs: 18 Fibers: 3 Fats: 15 Serves: 12 Total time: 30M
1 egg
1/2 cup BBF Refined Organic Coconut Oil
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1/3 cup BBF Organic Coconut Sugar
1 tsp vanilla extract
2 cups quick oats
1/2 cup chopped pecans (optional)
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 cup dark chocolate chips
1. Preheat the oven to 350°F and line a baking sheet with parchment paper. 2. In a medium mixing bowl, whisk together the egg, melted Coconut Oil, Coconut Sugar, and vanilla until smooth. 3. Add the remaining ingredients and mix with a spatula until well combined. 4. Scoop the dough into 3 oz portions and place them on the prepared baking sheet. 5. Optional: Top each cookie with a square of dark chocolate. 6. Bake for 15–18 minutes, or until the cookies are set. 7. Remove from the oven and sprinkle with a small pinch of flaky sea salt. 8.Let cool slightly, then enjoy! 9. Enjoy your Pumpkin Breakfast Cookies!
