Pumpkin Breakfast Cookies
These Pumpkin Breakfast Cookies are a fantastic make-ahead, portable breakfast for busy mornings. A nut-free cookie recipe made with oats, pumpkin seed butter, cozy fall spices and maple syrup, with a vegan option!
Ingredients
- 1 large egg room temperature (sub with flax-egg for VEGAN)
- 1/3 cup smooth pumpkin seed butter OR your favorite nut or seed butter
- 2 Tablespoons canned or pure pumpkin puree NOT pumpkin pie filling
- 1/3 cup coconut oil , softened at room temperature
- 1/2 cup maple syrup OR coconut nectar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup finely ground oat flour (OR super-fine almond flour if not nut free)
- 1/2 cup unsweetened shredded coconut
- 3 1/4 cups old fashioned rolled oats , use gluten free as needed
- 1/3 cup pepitas (shelled pumpkin seeds)
- 1/3 cup dried cranberries
Instructions
-
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
-
In a large bowl, whisk the egg, pumpkin seed butter, canned OR pure pumpkin puree, and coconut oil until creamy and smooth. Add the maple syrup, vanilla, pumpkin pie spice, salt, and baking powder. Beat until combined.
-
Stir in the flour, followed by the coconut and oats until everything is just combined. Fold in pumpkin seeds and dried cranberries.
-
Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.
-
Bake in preheated oven for 10-14 minutes, or until edges are slightly brown and set.
-
Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.