Pumpkin Breakfast Cookies
Ingredients
The cookies
-
½
cup
honey, maple syrup, or agave nectar
-
¾
cup
brown sugar
-
½
cup
coconut oil, melted
-
½
cup
pumpkin puree
-
2
large
eggs (or flax eggs)
-
2
teaspoons
vanilla extract
-
2 ½
cups
gluten free flour blend
-
1
teaspoon
salt
-
1
teaspoon
baking soda
-
2
teaspoons
chia seeds
-
1 ½
cups
cooked quinoa
-
½
cup
oatmeal
-
½
cup
dried cranberries
-
¼
cup
chocolate chips
-
¼
cup
chopped almonds (optional)
The frosting (optional)
-
4
ounces
cream cheese, softened
-
2
tablespoons
pumpkin puree
-
2
tablespoons
maple syrup
-
½
teaspoon
cinnamon
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a mixer, combine the liquid sweetener, brown sugar, coconut oil, pumpkin puree, eggs, and vanilla extract.
- Sift together the gluten free flour, salt, and baking soda, then add to the mixture and beat until just combined.
- Stir in the chia seeds, cooked quinoa, and oatmeal, followed by the cranberries, chocolate chips, and almonds.
- Roll the mixture into tablespoon-sized balls and flatten them slightly.
- Bake for 18 to 22 minutes until golden brown.
- For the frosting, blend the cream cheese, pumpkin puree, maple syrup, and cinnamon until smooth, then frost the cookies after they have cooled.
Nutrition Facts (estimated)
Servings
24
Calories
209
Total fat
9g
Total carbohydrates
30g
Total protein
3g
Sodium
173mg
Cholesterol
19mg
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