Gluten-Free Pumpkin Breakfast Cookies
A healthier pumpkin cookie that's totally acceptable to eat for breakfast!
Ingredients
- 1 small extra ripe banana mashed
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup natural salted peanut butter or almond butter (crunchy or smooth)
- 3 tablespoons melted coconut oil
- 2 teaspoons vanilla extract
- 3 tablespoons maple syrup or honey
- 1 1/2 cups old fashioned rolled oats, gluten-free, if needed
- 1/2 cup oat flour, gluten free, if needed
- 1/2 cup almond meal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon allspice
- 1/4 cup mini chocolate chips
- 1/2 cup dried cranberries, cherries or other dried fruit
Instructions
- Preheat oven to 350°F. Grease or line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a mixing bowl stir together mashed banana, pumpkin, eggs, peanut butter, coconut oil, vanilla and maple syrup until well combined.
- Add in oats, oat flour, almond meal, baking powder, baking soda, salt, cinnamon, allspice, chocolate chips and dried fruit; stir to combine. Refrigerate for 5 minutes to harden.
- Drop cookies by spoonfuls on prepared baking sheet. They won't expand much, so feel free to press them down, slightly, and make them as uniform as possible to ensure even baking.
- Bake for about 12 minutes until lightly browned. Allow to cool on the cookie sheet for about 5 minutes and transfer to a wire rack. Cookies stay fresh at room temperature for 3 days in an airtight container. If they last any longer, store them in an airtight container in the fridge.
- For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Notes
This large batch of breakfast cookies is perfect for freezing!
Nutrition
Serving: 1cookie | Calories: 110kcal | Carbohydrates: 10.9g | Protein: 3.3g | Fat: 6.4g | Saturated Fat: 2.4g | Cholesterol: 13.7mg | Fiber: 1.8g | Sugar: 3.9g