Pumpkin Breakfast Cookies

Awhile back, I was in a bit of a muffin crazed phase. Evidence of that can be seen here, here, hereherehere, here, here, and here. Not that anyone here was complaining. Lately, we’ve been in more of a pancake phase, always pumpkin, spiced and grainy, with a side of berries. Sometimes white or dark chocolate chip filled if being served on a weekend. Some days I’d make anything to keep the boys away from boring breakfast cereal.

I’ve been cooking and baking through Bread & Wine, and was recently intrigued by the idea of a no sugar, gluten free breakfast cookie. And while banana sounded lovely, I thought immediately of our pumpkin pancakes. There is something about that deep orange color, the smell of cloves and cinnamon that I can’t deny. Besides using pumpkin to change it up, I also added a beaten egg. I’m not sure why an egg wasn’t used in her recipe, but after one batch I realized that with three boys, the cookie had to be a less crumbly. Either that or I’d need a bigger broom.

Pumpkin Breakfast Cookies

Inspired by: Banana Breakfast Cookies by Bread & Wine

{Changes: I added egg (as a binder), pumpkin, mini-chocolate chips, almonds, and pumpkin pie spice.}

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Ingredients:

  • 2 cups organic pumpkin puree
  • 1/4 cup coconut oil, warmed just until liquid
  • 1 tsp vanilla
  • 1/2 tbsp pumpkin pie spice
  • 2 cups rolled oats
  • 2/3 cup almond meal
  • 1/2 tsp kosher salt
  • 1 tsp baking powder
  • 1 egg, beaten
  • 1/2 cup slivered almonds
  • 1/2 cup mini chocolate chips

Cream the first four ingredients using a stand mixer fitted with the paddle attachment. Beat until almost paste like {and delicious looking}. Add the oats, almond meal, salt, baking powder, almonds, and chocolate chips. Mix on low until combined. Beat the egg in a small bowl and add to the mixture while the mixer is on low. Once combined, turn off the mixer and remove bowl.

Scoop heaping tablespoons out of the bowl and form into small flat 3 inch patties. Bake at 350 for 15-18 minutes. Makes about 15-20 cookies, depending on size.

NOTE: These cookies do not contain sugar outside of the chocolate chips. Even though these cookies themselves are not sweet, my boys GOBBLED them up. If you need additional sweetness, you can add up to 1/4 cup honey to the mixture before baking.

COCONUT OIL:

  • I often use coconut oil when baking because of its health benefits compared to other oils. It smells amazing and has a subtle coconut flavor to it. { Though it will not be noticeable in most baked goods.} Coconut oil is sold in natural food stores, Trader Joes, online, and often in your local grocery store near the other oils in the baking section. Some warehouse stores even carry it in larger quantities, so you can save money if you go this route.
  • Because it is a solid at room temperature, in order to bake with coconut oil, you will need to scoop the required amount for your recipe into a measuring cup. Once you have the correct amount, transfer the coconut oil to a microwave safe dish and microwave on med-high in 15 second increments until the solid is almost completely melted, with small chunks remaining. Once you get to this point, remove it from the microwave {careful, it’s warm!} and stir to melt completely.

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