We spotted an interesting recipe in Runners World for a fitness diet-friendly breakfast cookie. Both high in complex carbs and healthy fats, it’s the perfect pre or post-workout fuel.
Pumpkin Coconut Breakfast Cookies
- 2 c almond flour
- 1.5 c rolled oats
- 1 c shredded coconut
- 2 t cinnamon
- 1/2 t salt
- 1 c pumpkin puree
- 1/2 c maple syrup
- 1/2 c melted coconut oil
Combine dry ingredients in a large bowl. Separately, mix wet ingredients the stir into dry ingredients. Spoon large (approx 1/4 c) scoops of dough onto parchment paper lined baking sheet and bake at 350F for 25-30 minutes. Makes about 20 breakfast cookies. Store in airtight container in the freezer – thaw and eat! Just FYI…they are a little crumbly but they are delicious and will really fill you up.
