Page 96 - 28_Days_of_Clean_Eating.sanet.cd

Pumpkin-Pecan

Vegan
Breakfast Cookies Gluten-Free

Cookies for breakfast? Absolutely! These chewy treats are packed
with a satisfying amount of sweetness to get your day started. The
old-fashioned rolled oats are a great cholesterol reducer. Along
with fiber-rich pecans, you will feel full all morning long.
Ingredient Tip: Be sure to buy unsweetened canned pumpkin
instead of pumpkin pie filling. They are usually on the market shelf
together, and the pie filling is loaded with extra sugar.

1½ cups uncooked old- ¹⁄ cup chopped
³
fashioned rolled oats pecans, toasted
²⁄ cup unsweetened canned ¼ cup dried unsweetened
³
pumpkin cranberries
1 cup Slow Cooker Applesauce 1 teaspoon pure vanilla extract
(page 150) or store-bought
unsweetened applesauce

1. Preheat the oven to 350°F.
2. Line a rimmed baking sheet with parchment paper.
3. In a large bowl, stir together the oats, canned pumpkin, apple-
sauce, pecans, cranberries, and vanilla; let the mixture stand for
10 minutes. Drop the dough in 12 rounds onto the baking sheet,
spacing them 2 inches apart. Flatten the dough mounds.
4. Bake for 20 to 25 minutes or until the cookies are golden brown.
Remove the pan from the oven and let the cookies stand for
5 minutes on the baking sheet before removing them to cooling
racks to cool completely.
5. Serve.

Makes 12 cookies. Prep time: 10 minutes. Cooking time: 20 minutes.
Total time: 30 minutes (plus 5 minutes to cool).

Per serving: Calories: 81 Fat: 3.2g
Saturated Fat: 0g Protein: 1.8g Carbohydrates: 10.8g Fiber: 1.9g

Breakfast 95