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Ingredientes
- Pumpkin Breakfast Cookies (Gluten-Free)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup almond butter
- 4 tablespoons maple syrup
- 1 egg
- 1 egg white
- 1 teaspoon vanilla
- 1/2 cup coconut flour
- 3/4 cup flax meal
- 1/4 cup dried cranberries (or other dried fruit)
- 1 tablespoon chia seeds
- 1/4 cup mini-chocolate chips
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
View Full Recipe at Sweet Peas and Pumpkins
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 417g | |
| Calories 1471 | |
| Calories from Fat 1053 | 72% |
| Total Fat 119.34g | 149% |
| Saturated Fat 11.25g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 2793mg | 116% |
| Potassium 554mg | 16% |
| Total Carbs 99.54g | 27% |
| Dietary Fiber 12.8g | 43% |
| Sugars 72.49g | 48% |
| Protein 9.5g | 15% |
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