Big Mans World Breakfast Cookies

Breakfast Cookies (10 delicious flavors!) The Big Man's World

• How to Make Breakfast Cookies
• Flavor Variations
• Dietary Swaps and Ingredient Substitutions
• Storing and Freezing Instructions
• More Healthy Breakfast Recipes to Try

1. Make it gluten free. Ensure the oats you are using are certified gluten free.
2. Make them nut free. Instead of peanut butter or almond butter, use sunflower seed butter or tahini.
3. Skip the sugar. Swap out the maple syrup or honey for sugar free maple syrup and sugar free honey.

1. Make it gluten free. Ensure the oats you are using are certified gluten free.
2. Make them nut free. Instead of peanut butter or almond butter, use sunflower seed butter or tahini.
3. Skip the sugar. Swap out the maple syrup or honey for sugar free maple syrup and sugar free honey.
4. Lower the carbs. Try making keto breakfast cookiesinstead.

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• Ratings: 157
• Category: Breakfast

• Cuisine: American
• Total Time: 11 mins

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The Big Man's World ®https://thebigmansworld.com/pumpkin-break…Pumpkin Breakfast Cookies - The Big Man's World

WebSep 10, 2019 · Place the balls of pumpkin cookie dough onto the lined pan and press each one into a cookie shape. Bake the breakfast cookies …

Ratings: 157Category: BreakfastCuisine: AmericanTotal Time: 11 mins1. Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set aside.
2. In a large mixing bowl, combine your dry ingredients and mix well. In a separate bowl, combine your wet ingredients and mix well.
3. Combine the dry and wet ingredients and mix very well. If the batter is too thick/crumbly, add the extra 1/4 cup of pumpkin. Fold through your chocolate chips.
4. Form 8 large balls of cookie dough (or 16 small ones) and place on the lined tray. Press each ball into a cookie shape.
5. Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
6. In a large mixing bowl, add all your dry ingredients and mix well. In another mixing bowl, beat together your egg whites until soft peaks form. Add in the lemon extract and yellow food coloring. Gently fold through the dry mixture until combined.
7. In a separate bowl, add the sugar free powdered sugar. Using a 1 tablespoon cookie scoop, scoop out heaping tablespoons of dough and roll them in the powdered sugar until combined. Repeat until all the cookie dough balls have been covered.
8. Bake the cookies until 15 minutes, or until the edges are done and the tops begin to crackle.
9. Preheat the oven to 180C/350F. Line a large tray or cookie sheet with parchment paper and set aside.
10. In a large mixing bowl, combine your cashew butter, granulated sweetener, egg, baking soda, and mix until combined. Fold in your chocolate chips. Cover the bowl and refrigerate for at least 30 minutes.
11. Remove the dough from the refrigerator. Using your hands, form 12 small balls of cookie dough. Place each ball on the lined tray and press each one into a thick cookie shape. Bake for 10-12 minutes, or until the edges just start to brown.
12. Remove from the oven and allow to cool on the tray completely.

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