Created with Sketch.Created with Sketch.Created with Sketch.Created with Sketch.Created with Sketch.Created with Sketch.Created with Sketch.Created with Sketch.Created with Sketch.Created with Sketch.Created with Sketch.Created with Sketch.Created with Sketch.Created with Sketch.Created with Sketch.Created with Sketch.Created with Sketch.

FYI Our Newsletter is filled with exclusive content and weekly favourites.

FYI Our Newsletter is filled with exclusive content and weekly favourites.

Shop
Shop
Pumpkin Breakfast Cookies

Reading

Up Next

Postcard From Paris

Reading

Pumpkin Breakfast Cookies

October 20, 2015 Toronto

Pumpkin Breakfast Cookies

Written By Kayla Seah

I can’t tell you how happy I am to be in our new place and back in a proper kitchen. In between all the unpacking, I’ve been taking the time to test out all the recipe ideas I’ve had in my head for the last few months. As soon as the cool air hit, I started craving pumpkin flavoured everything. So naturally, I combined breakfast + pumpkin + cookies in one bowl and out came these magical little things! These cookies are hearty and packed with autumn flavours, not to mention they are made with no added sugar or butter. Only the good stuff here, naturally sweetened with honey, maple syrup, dried fruits and combined with whole grains. It’s like a little bowl of oatmeal on the go!

Pumpkin Breakfast Cookies (adapted from The Casual Craftlete)

Ingredients:
1/4 cup coconut oil, melted
1/8 cup honey
1/8 real maple syrup
1 cup rolled oats
1 cup quick cooking oats
1/3 cup dried cranberries or cherries
1/3 cup chopped walnuts
1/3 cup pumpkin seeds
1/3 cup chopped dates
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon

1/2 teaspoon salt
1/2 cup pumpkin puree
2 eggs, lightly beaten

Directions:
1. Preheat oven to 325 F. Line a baking sheet with parchment paper or silpat

2. In a small bowl or glass measuring cup, melt the coconut oil, honey and maple syrup together in the microwave (about 30 seconds)

3. In a large mixing bowl combine oats, dried cranberries, walnuts, pumpkin seeds, pumpkin pie spice, cinnamon and salt. Add pumpkin puree, beaten eggs and melted coconut oil, honey and maple syrup.

4. Cover and place in refrigerator for 30 minutes to chill.

5. Drop the cookie mixture in about 1/4 cup sized scoops onto lined cookie sheets and flatten. I used and ice cream scoop. Bake for approximately 15 to 20 minutes or until the edges are lightly brown.

6. Let cookies cool on the baking sheet on a wire rack. Store in an airtight container.

0 Comments

Related

Quinoa Mushroom Veggie Burgers

Quick & Easy Post Workout Salad