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Chewy Breakfast Cookies with Yacon Syrup

  • 1 can (15 oz) pumpkin purée (GY232)
  • 1 C coconut oil, melted
  • 1 C yacon syrup (SW210)
  • 1 large egg
  • 1 tsp vanilla extract (BP159)
  • ¼ C chia seeds (SE099)
  • 2½ C unbleached white wheat flour (FL080)
  • 2 C thick rolled oats (CE447)
  • 1 TBS pumpkin pie spice mix (HS186) or homemade mix (see recipe below)
  • ½ tsp pink Himalayan salt
  • 1¼ tsp baking powder (BP005)
  • ½ C raw pumpkin seeds (SE241)

Preheat oven to 350 degrees Fahrenheit. Prepare a full size cookie sheet with parchment paper (NF1134) and set aside. (If your oven is smaller, use two half sized sheets, and arrange your oven racks so they divide the oven into thirds.)

In a mixing bowl or stand mixer bowl, whisk together pumpkin puree, coconut oil, yacon syrup, egg, vanilla extract, and chia seeds until smooth.

In a separate bowl, combine the rest of the dry ingredients (except pumpkin seeds), and stir to mix. Then add the dry ingredients to the wet ingredients, and stir together on medium-low until you have a cookie dough. Fold in pumpkin seeds last.

Scoop the cookie dough onto the baking sheet with an ice cream scoop or large tablespoon. Bake for about 25 to 35 minutes or until slightly golden brown, flattening the cookies with a spatula at the 10 to 15 minute mark. Allow to cool completely before adding the Sugar-Free Frosting (recipe below).

Store the cookies in an airtight container for up to 5 days.

Cooking Time: 45
Yield: 18 large cookies

Source: Azure Standard

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