Pumpkin Breakfast Cookies
These Pumpkin Breakfast Cookies are soft, chewy and full of pumpkin spice flavor! Gluten-free and vegan.
So I’m calling these breakfast cookies but let’s be real, all that means is that they’re acceptable to eat all day long. Because that’s exactly what I did. For three weeks.
That’s what happens when you try to make healthy pumpkin cookies have the sex appeal of Victoria Secret model. One batch turns to two, then two turns to three, and the next thing you know you’re skipping lunch because you ate an entire plate of cookies. #truestory
My point is that it’s damn near impossible to make healthy cookies look sexy. So I’m asking you to look beyond the exterior with this one because real beauty is what lies beneath the surface.
Are we still talking about cookies?
Okay, so listen. They might be semi-attractive but I promise you that I tested them enough times to know that they’re winners.
They have a soft, chewy texture from the oats and a pumpkin spice flavor that shines through.
I opted for raisins and pecans to stick with a more classic pumpkin spice cookie but feel free to leave out the nuts and/or use chocolate or cranberries in place of the raisins.
1 and 1/2 cups oat flour*
1 cup rolled oats
1/2 cup almond meal**
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup raisins
1/2 cup chopped pecans
1/2 cup pumpkin puree
1 tablespoon ground flax seed + 3 tablespoons water
1/4 cup coconut sugar or organic brown sugar
4 tablespoons maple syrup
4 tablespoons melted coconut oil
- Combine all of the dry ingredients (oat flour to baking soda) in a large bowl, sift together and set aside.
- In a small measuring cup, stir together the one tablespoon of flax seed and three tablespoons of water. Allow to sit for five minutes to thicken.
- In a separate large bowl combine the sugar, maple syrup, and melted coconut oil then stir together. Pour the flax mixture into the bowl then add the dry ingredients, the nuts, and the raisins. Use a spatula to fold everything together until a dough forms. Cover the bowl then transfer to the refrigerator to chill for 30 minutes.
- Once the dough is chilled, preheat the oven to 350°F and line a baking sheet with parchment paper. Using a small scooper or spoon, scoop out a heaping tablespoon of dough at a time and roll into balls. If the dough is too sticky, try coating your hands with coconut oil before rolling the dough.
- Place the balls on the cookie sheet a few inches apart then push down on them with your hands to form a circle. These cookies won’t spread as they cook so however you shape them now is how they will look once they’re done.
- Cook in the oven for 10-12 minutes, until light golden brown and fragrant. Allow to cool for at least 15 minutes before eating. They will firm up as they cool.
- Store in an airtight container in the refrigerator for up to 5 days.
*You can make your own oat flour by grinding rolled oats to a flour in a food processor. Be sure to use certified gluten-free oats for allergies.
**You can make your own almond meal by grinding almonds to a fine crumb in a food processor. Careful not to process them for too long so that they don’t turn to butter.
Time does not include chilling dough.
And because it’s the last Thursday of the month, it’s time for another round-up of healthy recipes from my fellow talented bloggers! For September we chose pumpkin as our featured ingredient, obviously.
It’s a great source of Vitamin A and beta carotene which helps keep your skin glowing and your eyesight in tip-top-shape. Let’s take a look at all of the delicious ways you can eat it!
Pumpkin Pie Protein No-Bake Bites from Hummusapien
Paleo Pumpkin Pie from The Roasted Root
Single Serving Pumpkin Oatmeal Pancakes from Immaeatthat
Pumpkin Yogurt Dip from The Lean Green Bean
3-Minute Pumpkin English Muffin (Paleo, Vegan + Gluten-free) from The Big Man’s World