• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Archives

bell & basket

cooking. baking. home.

02.18.17

Pumpkin Coconut Breakfast “Cookies”




I’ve been holding on to a secret that I’m too scared to say out loud, or in this case, write down for the world to see. But here it goes: I’m running the NYC marathon in November. I never thought I would actually do it–and I guess that’s still to be seen.

But after reading this February’s Runner’s World, I’ve decided to start pounding the pavement more often, logging at least 15-20 miles a week, to build a base before real training starts. And I was inspired by “breakfast cookie” recipe in the magazine, so I thought, why not give it a shot? Maybe it will motivate me to put on my sneaks and get out the door. I’m hoping they’ll be great for a post-short-run breakfast or a pre-long-run snack.

These “cookies” are made with almond flour, so they pack a lot of protein, as well as good fat from coconut oil. They have little sugar by way of maple syrup and dark chocolate to make them taste and feel more “cookie” like. I’ve also spiced them up with chai masala and pumpkin seeds for extra crunch.

Colin says they “taste like Indian food and need more sugar” but I wholeheartedly disagree. Make them and you’ll have breakfast all week–or at least today and tomorrow!

Pumpkin Coconut Breakfast Cookies

Makes 18 medium sized cookies

2 cups almond flour
1 1/2 cups rolled oats
1 cup shredded unsweetened coconut
1 cup raw pumpkin seeds
1/2 tsp salt
1 tsp chai masala (cardamom, ginger, Clove, black pepper, cinnamon)
3 oz dark chocolate, chopped

1 cup purreed pumpkin
1/2 cup maple syrup
1/2 cup coconut oil, melted

Preheat oven to 350.

Combine all dry ingredients.

Mix maple syrup, melted coconut oil and pumpkin. Add to dry ingredients and mix well. Scoop onto cookie sheets and pat down a bit with your fingers.

Bake 25-30 minutes until golden brown. Try to only eat one for breakfast, I dare you.

Filed Under: Baking Tagged With: Dairy Free, gluten free, healthy, maple syrup

Stay Connected

  • Facebook
  • Instagram
  • Pinterest

Primary Sidebar

About me

Welcome, I’m Michelle. Bell and Basket is a space where I share my stories and inspiration around all things cooking, baking and home. In the kitchen, I’m inspired by the seasons of New York’s Hudson Valley and my hope is that you’ll leave wanting to create something beautiful and/or delicious. Whether you’re brand new or you’ve been here before, I’m thrilled to have you. Read more about me here…

Subscribe for Updates!

Stay Connected

  • Email
  • Facebook
  • Instagram
  • Pinterest

Don’t Miss These

The Pantry! Before and After

Five Ingredient Cranberry Sauce

Before: A House Tour

We Bought a Country House!

Lemon Poppyseed Chess Pie

Layered Orange Scones

Big Bad Monster Cookies

White Bean, Red Chard and Sausage Soup

Grapefruit Brown Butter Cake

Butternut Squash, Goat Cheese and Brown Butter Sage Pizza

Straight Up Pizza Dough

Pomegranate Party Cake

Cranberry Walnut and Brie Scones

One Hour, One Bowl, Pumpkin Pie (and it’s vegan)

Apple Cinnamon Rolls with Cream Cheese Frosting

The Best Zucchini Bread (that just happens to be vegan)

Heirloom Tomato, Zucchini and Goat Cheese Crostata

Maple Olive Oil Granola

Grilled Cabbage Salad

Cross Country Road Trip

Footer

About me

Welcome, I’m Michelle. Bell and Basket is a space where I share my stories and inspiration around all things cooking, baking and home. In the kitchen, I’m inspired by the seasons of New York’s Hudson Valley and my hope is that you’ll leave wanting to create something beautiful and/or delicious. Whether you’re brand new or you’ve been here before, I’m thrilled to have you. Read more about me here…

Stay Connected

  • Email
  • Facebook
  • Instagram
  • Pinterest

Subscribe for Updates!