Pumpkin Breakfast Cookies
Ingredients
The base
-
1 ¼
cup
rolled oats
-
½
cup
gluten-free all-purpose flour
-
½
tsp
baking soda
-
½
tsp
baking powder
-
2
tsp
ground pumpkin pie spice
-
2
Tbsp
flax meal
-
¼
cup
water
-
⅓
cup
honey
-
⅓
cup
sunflower seed butter
-
½
cup
pumpkin puree
-
2
Tbsp
coconut oil
Mix-ins
-
¼
cup
dried cranberries or raisins
-
¼
cup
pepitas
-
¼
cup
unsweetened shredded coconut
-
¼
cup
dark chocolate chips
Instructions
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
- Mix the flax meal and water in a small bowl and let it sit until thick.
- In a medium bowl, combine the oats, flour, baking soda, baking powder, pumpkin pie spice, honey, sunflower seed butter, pumpkin puree, and coconut oil, then mix well.
- Fold in the chosen mix-ins.
- Scoop the batter onto the baking sheet to form 12 cookies, pressing them slightly to shape.
- Bake for 15-20 minutes until golden brown, then cool on the pan for 5-10 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
12 cookies
Calories
190
Total fat
8g
Total carbohydrates
27g
Total protein
4g
Sodium
60mg
Cholesterol
0mg
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