Healthy, Pumpking Breakfast Cookies

Pumpkin Breakfast Cookies

Cookies for breakfast? Healthy? What?!

Yup, you heard it right. Where do I start… well, I’m a pretty routine person – I eat the same pre workout breakfast everyday. When I was all out earlier in the week I opened up a can of pumpkin purée and enjoyed pumpkin oats. Now the questions was, what do I do with the leftover pumpkin purée?? That’s when I decided to make breakfast cookies that Chris and I could enjoy, clean and healthy.

Healthy, Pumpking Breakfast Cookies

There’s a lot of recipes out there for breakfast cookies, but none were filled with the ingredients I was looking for, so as I love to do, I came up with my own recipe!

They’re soft, not too sweet and gluten free (make sure you use gluten free oats). Sub the egg for flax meal and water – they’re vegan too! These puppies pair amazing with almond butter and greek yogurt, makes them taste like pumpkin cheesecake – I swear to you.

Healthy, Pumpking Breakfast Cookies

Here’s the lowdown.

1/2 cup of almond meal
1 and 1/2 cups of oat flour
1 cup of oats
3 tsp pumpkin pie spice
1 tbsp of chia seeds (optional)
1/2 tsp salt
1/2 tsp of baking soda
3/4 cup coconut sugar
3 tbsp of coconut oil
1/2 cup of unsweetened apple sauce
1/2 tsp of vanilla extract
1 egg ( or mix 1tbsp of flax meal with water till its an egg like consistency)
Pumpkin seeds for topping

1. Blend steal cut oats in blender or Nutribullet, until flour forms. Combine the dry ingredients together – oat flour, oats, almond meal, spices, salt, baking soda, and chia seeds.

2. In a separate bowl combine your wet ingredients and sugar – coconut oil, egg, vanilla extract, coconut sugar, and apple sauce.

3. Combine the dry ingredients with the wet until a sticky dough forms. Let the dough chill in the fridge for about 10 minutes or until the dough is firm enough to form into balls.

4. Place the golf ball sized dough down on the cookie sheet and press down with the back of a glass – it might stick a little, just throw the cookie sheet into the fridge to firm up after rolling into balls. The cookies don’t rise when baked. I didn’t use parchment and they didn’t stick – but I always recommend using it just in case!

5. After you’ve pressed the dough down, sprinkle the tops with a little coconut sugar and top with pumpkin seeds.

6. 12 minutes was the perfect timing for me – they should be firm to the touch – but now too brown so they’re still soft in the middle. Let cool and enjoy!

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