Gluten Free & KETO Pumpkin Breakfast Cookies

About This Recipe

These breakfast cookies are full of fiber, complex carbs and protein and have zero added sugars. They’re the perfect morning or afternoon snack to tide you over until your next meal.

Instructions

• Preheat the oven to 350º F. Line a baking sheet with parchment paper.
  
• In a large bowl, mix together the oats, almond flour, walnuts or chocolate chips, INVIGOR8 shake mix, flaxseed, pumpkin pie spice, baking soda and salt.
• Add the pumpkin, coconut oil, nut or seed butter and vanilla and mix to thoroughly combine.
• Scoop the batter onto the baking sheet in heaping tablespoon-sized balls. Flatten slightly using wet hands to prevent sticking. Bake for 15 minutes or until golden brown on the bottoms.
• Allow to cool. Store in an airtight container.

Variations - more calories or less

• Change up the French Vanilla for the Salted Caramel INVIGOR8 Superfood Shake

Ingredients

(Makes 14 cookies)
1 cup rolled oats
¼ cup almond flour
¼ cup chopped walnuts
1 scoop French Vanilla INVIGOR8 Superfood Shake powder
3 tbsp ground flaxseed
2 tsp pumpkin pie spice
½ tsp baking soda
¼ tsp salt
½ cup pumpkin purée
2 tbsp coconut oil, melted
1 tbsp natural nut or seed butter (peanut, almond, tahini, sunflower)
1 tsp vanilla extract

Featured Ingredient

INVIGOR8 French Vanilla Superfood Shake

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