I don’t know about you but when I think of pumpkin I think of fall. Cool weather, cozy sweaters, comfort foods and pretty fall leaves all comes to mind, but I live in Florida so right now its really none of the above. It’s more like wet mornings, hot afternoons, flip-flops and palm trees fronds falling at any moment. We still have a few more weeks till we are out of the clear for hurricane season. So until then I’m pretending its fall and baking up a storm (no pun intended lol). First up is my Pumpkin Oatmeal Breakfast cookies. These breakfast cookies are hearty, healthy and nutritious. You can substitute just about all of the mix-ins to your liking and they will still come out great. Substitute the eggs and honey and this recipe is vegan friendly!
Check out the recipe below:
Pumpkin Oatmeal Breakfast Cookies
Ingredients
Dry Ingredients
- 1 1 cup of rolled oats
- ½ 1/2 cup of oat flour
- ¼ 1/4 cup of ground flax-seeds
- ¼ 1/4 cup of ground Trader Joe’s Super Seed & Ancient Grain Blend
Wet Ingredients
- 1 can of pumpkin
- ¼ cup of melted coconut oil
- ½ cup of unsweetened applesauce
- 2 eggs
- ¼ cup maple syrup
- ¼ cup honey
Mix-ins
- ¼ cup of dried sweetened cranberries
- ¼ cup of raw unsalted sunflower seeds
- ¼ cup of unsweetened coconut shreds
- ¼ cup of pecans halves
- 1 tbsp 1 tbsp of ground ginger
- 1 tsp 1 tsp of nutmeg
- 1 tbsp 1 tbsp of cinnamon
- 1 tsp 1 tsp of vanilla extract
- pinch of salt
Instructions
- Grind the flax-seed and Trader Joes Super Seed blend in a Nutribullet or a food processor. If you don’t have oat flour grind some oats in the Nutribullet until it becomes a flour texture. (I did a mixture of rolled oats and steel cut but either or is fine).
- In a large bowl combine the dry ingredients together and slowly mix in the wet until everything is evenly mix.
- Stir the mix-ins until everything is fully combined( If the mix get too dry add a little applesauce).
- Shape the cookies and place in a pan that’s lined with parchment paper.
- Put in a preheated oven for 15-20 minutes at 325 degrees.
- Wrap individually in saran wrap and store in an air tight container the fridge. Last for about a week
P.S.: These are great for meal planning!
Happy Baking!
