I honestly love these "cookies" for breakfast!
It's such a time saver to just grab a couple from the fridge rather than preparing a typical breakfast and they contain a ton of wholesome ingredients!
I have a bunch of food sensitivities, so I tend to avoid convenience type foods and cook most things from scratch. That's the only way I can guarantee that I'm not eating something I shouldn't. It also means that I can't eat most typical breakfast foods!
Gluten, dairy, potatoes, egg whites and several other foods are not okay for me. It definitely makes life a bit more challenging but it's doable.
I start with gluten free oats, preferably organic if I can find them, and the welcome addition of dried fruit and seeds gives these cookies a whole lotta substance. I prefer cranberries, but I've also used raisins and chopped apricots and they were all good. I like to use pumpkin seeds as well as sunflower seeds and I've also added nuts.
Once all the ingredients are mixed together, I use a 1/4 cup to measure out the perfect sized cookies, then I flatten them. You don't have to leave much space between the cookies as they don't spread at all during the baking process. The recipe makes 12 nice sized cookies and I usually double the recipe and freeze half of them after they're baked.
Pumpkin Spice Breakfast Cookies
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 cup rolled oats
1 cup quick oats
2/3 cup dried cranberries
2/3 cup pumpkin seeds
1/4 cup coconut flour
1 teaspoon pumpkin pie spice
1/2 tsp sea salt
1/2 cup pumpkin puree
1 flax egg
1/4 cup maple syrup
1 cup rolled oats
1 cup quick oats
2/3 cup dried cranberries
2/3 cup pumpkin seeds
1/4 cup coconut flour
1 teaspoon pumpkin pie spice
1/2 tsp sea salt
1/2 cup pumpkin puree
1 flax egg
4-5 drops Young Living orange+ essential oil
Mix all dry ingredients together, add the wet ingredients, mix well. Use a 1/4 cup measuring cup to measure out the cookies, press flat. Bake in a 350 F oven for 15-20 minutes
Mix all dry ingredients together, add the wet ingredients, mix well. Use a 1/4 cup measuring cup to measure out the cookies, press flat. Bake in a 350 F oven for 15-20 minutes
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