Pumpkin Breakfast Cookies

• Delicious & nutritious.
• Quick and easy to make.
• Vegan.
• Sugar-free.
• Makes 10-12 cookies.

Strong White Bread Flour, Organic 1kg (Marriages)

1 cup strong white flour

Organic Rolled Porridge Oats (2kg) - Sussex WholeFoods

1 cup oats

100% Pure Pumpkin Puree 425g (American Food Company)

1/2 cup pumpkin puree

Cuisine Coconut Oil 610ml, Organic & Odourless (Biona)

1/2 cup melted coconut oil

Xylitol (1kg) - Sussex WholeFoods

1/3 cup xylitol

Unblanched Almonds 1kg (Healthy Supplies)

1/4 cup almonds

Organic Walnuts (500g) - Sussex WholeFoods

1/4 cup walnuts

Organic Raisins (1kg) - Sussex WholeFoods

2 tbsp raisins

Bicarbonate Of Soda 100g (Sussex Wholefoods)

1/2 tsp baking soda

Organic Ceylon Cinnamon Powder 100g (Sussex Wholefoods)

1/2 tsp cinnamon powder

Organic Ginger Powder 100g (Sussex Wholefoods)

1/4 tsp ginger powder

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

pinch of salt

Other Ingredients

Method

1. Preheat the oven to 180°C.
2. Chop the almonds and walnuts.
3. Place all ingredients in a mixing bowl and work the dough with your hands.
4. Form the cookies with your hands and place on the baking paper.
5. Bake for 15 – 20 minutes until the cookies are light brown on the edges and still slightly soft in the centre if you press them.
6. Transfer your cookies onto a plate, cool and enjoy!