Where are my pumpkin-all-year-round fans?
Not too sweet but definitely delicious, this muffin-y breakfast cookies hit the spot. You might as well make a huge batch to freeze for those hectic mornings or afternoon snack attack!
Pumpkin Breakfast Cookies
(Makes 10-12 large cookies)
1 cup gluten-free rolled oats (or oat flour)
⅓ cup canned pumpkin (not pumpkin pie mix)
½ cup your favorite nut butter
⅓ cup honey
1 tsp vanilla
1 tsp pumpkin pie spice
¼ tsp baking soda
½ cup dried cranberries (or other dried fruit)
½ cup pecans (or your choice of nuts/seeds)
1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. In a blender or food processor, grind the rolled oats until they become like flour. Set aside.
3. In a mixing bowl, add the pumpkin, nut butter, honey and vanilla and blend until combined. Add the oat flour, pumpkin pie spice and baking soda and mix well. Stir in the cranberries and pecans.
4. Place cookie-sized scoops of the batter on the baking sheet and bake for 12-15 minutes. After removing from the oven, let cool a couple minutes on the baking sheet before putting on a cooling rack.
***Swap the nut butter for seed butter and leave out the pecans if you have nut allergies in your house (or the kids' school).
Health + Happiness,