Tiny bites, big power. That’s what you’ll get when you make these healthy pumpkin breakfast cookies.
To make the cookies, simply stir together pumpkin puree, virgin coconut oil, pure maple syrup and vanilla. Then mix in oats, almond meal, pumpkin pie spice and sea salt. Add dark chocolate, hemp seeds and cacao nibs and you’re ready to bake. The small batch recipe makes 14 mini cookies.
Power Pumpkin Breakfast Cookies Recipe (vegan, gluten free)
1/3 cup pure pumpkin puree (room temperature)
2 tablespoons virgin coconut oil, melted (liquid)
2 tablespoons pure maple syrup (room temperature)
1/8 teaspoon pure vanilla
2/3 cup gluten-free old fashioned rolled oats
1/3 cup almond meal (almond flour) or hazelnut meal
1/2 teaspoon pumpkin pie spice
1/8 teaspoon fine sea salt
2 heaping tablespoons dark chocolate chips (I use Enjoy Life)
1 tablespoon hemp seeds
1 tablespoon cacao nibs
Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a medium bowl stir together pumpkin, coconut oil, maple syrup and vanilla until well blended.
Add oats, almond meal, pumpkin pie spice and salt; mix well. Stir in chocolate chips, hemp seeds and cacao nibs.
Use a small cookie scoop or tablespoon measure to drop mounds of cookie dough onto parchment-lined baking sheet. Flatten and shape cookies with your fingers. (This helps the cookies bake more evenly because the cookies don’t spread during baking.)
Bake 15 to 18 minutes until bottoms are browned. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these cookies.) Cool completely on baking sheet.
Makes 14 small (but mighty) cookies
-For gluten free cookies, be sure to use oats that are gluten free. (Not all oats are gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-The dough isn’t as stiff as traditional wheat flour cookie dough, but it should be moist and hold together when you scoop, flatten and shape the dough on the baking sheet. If the dough appears too dry to hold together, try stirring in an additional tablespoon pumpkin.
-Be sure the pumpkin puree and maple syrup are at room temperature. If you use cold (from the fridge) ingredients, the melted (liquid) coconut oil may solidify and stick to the bowl rather than mix with the other ingredients. It’s important that the pumpkin, coconut oil and maple syrup are well blended.
-This recipe makes a small batch of cookies. Crave more? The recipe easily doubles.