Home / Recipes / Desserts / Keto Autumn Pumpkin Breakfast Cookies
Keto Autumn Pumpkin Breakfast Cookies
How to Make It
Step 1
Preheat the oven to 325 F/ 180C. Line a baking sheet with parchment paper. In a medium-sized bowl, mix the sunflower seeds, sesame seeds, pumpkin seeds, chia seeds, and flaxseeds.
Step 2
Transfer one cup of the seeds to your food processor and blend until fine. Add the pumpkin puree and blend until well combined. The mixture should be thick and sticky.
Step 3
Transfer back to the bowl and add the pumpkin spice and allulose. Fold until well combined. Use a cookie scoop to divide the mixture into 8 cookies. Pack each portion into the scoop, then release into the baking sheet and pat slightly to spread.
Step 4
Transfer the baking sheet to the oven and bake for 10-15 minutes until golden. Let cool completely on a cooling rack. Enjoy!
Ingredients
- Sunflower seeds – 0.5 cup
- Sesame seeds – 0.5 cup
- Pumpkin seeds – 0.5 cup
- Chia seeds – 0.25 cup
- Flax seeds – 0.33 cup
- 100% Pure Pumpkin Puree – 0.33 cup
- Pumpkin Pie Spice – 2 tsp
- Allulose, powdered – 3 tbsp
