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Oatmeal Pumpkin Cookies

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Oatmeal Pumpkin Cookies

Pumpkin is packed full of vitamin C, zinc, potassium and it’s an unlimited veggie on Phase 3. Pumpkin is excellent for collagen and your skin and is a thyroid boosting food. This recipe is incredible and is a Phase 3 breakfast option, just make sure to add another 1/2 portion of grain, a fruit and some extra veggies for a perfect meal for a Fast Metabolism.

Prep time: 10 minutes
Total time: 25 minutes
Yields: 24 cookies
Phase 3: 3 cookies is 1/2 a grain and a full healthy fat portion

Ingredients

1 cup old-fashioned oats
1/4 cup coconut flour
1/4 cup unsweetened shredded coconut
1/3 cup birch xylitol
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon sea salt
2 eggs
3/4 cup organic canned pumpkin
1/2 cup raw almond butter
1/2 cup raw walnuts, chopped

Directions

Preheat oven to 350 F. Line a large baking sheet with parchment paper.

In a large bowl, combine the oats, coconut flour, shredded coconut, xylitol, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

In a separate bowl, lightly beat the eggs. Whisk in the pumpkin and almond butter until well-combined. Pour over the oat mixture and stir gently with a wooden spoon. Fold in the chopped walnuts.

Working with 2 tablespoons at a time (a small ice cream scoop works great for even-sized cookies), scoop batter onto the lined baking sheet, pressing them down lightly with your fingers.

Bake at 350 F for 15 minutes or until golden brown. Cool on a wire rack.

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