Filled with pumpkin, spices, dried cranberries, and walnuts, these Pumpkin Breakfast Cookies are a great way to welcome fall. They’re gluten-free and the perfect healthy breakfast or snack!
My new love… breakfast cookies. How can it be that a cookie made with such healthy ingredients still tastes so irresistible? Seriously, I cannot stop at just one of these. I forced myself to stop at two, but it was reeeaally hard (and I’ve got pretty good self-control when it comes to not overdoing it on the sweets). Julia helped herself to two and then asked for a third. This was after she told me she didn’t want pumpkin in her breakfast cookies and wasn’t going to have any. I said you can have another one… tomorrow. 🙂
Ever since I made my first batch of breakfast cookies, I can’t stop thinking about them. So naturally, now that it’s September and perfectly acceptable to start baking with pumpkin (right?) I had to make a pumpkin version of the breakfast cookie. I made these gluten-free (so long as you use gluten-free oats), for a change and for those of you who aren’t able to tolerate gluten.
To make these Pumpkin Breakfast Cookies, I used my homemade pumpkin pie spice, which took all of 3 minutes to mix up, and some canned pumpkin that I had in my pantry from last year. I’ve been in denial that fall is quickly approaching, but the smell of that pumpkin pie spice did it. I’m finally ready for all that fall brings, especially in the kitchen.
Pair these Pumpkin Breakfast Cookies with a piece of fruit and yogurt or a glass of milk for a filling, healthy breakfast. My only regret is that I didn’t make a double batch!
- 2 cups old-fashioned oats
- 1 cup oat flour*
- ½ cup ground flaxseed meal
- 1 ½ tsp. cinnamon
- 1 tsp. pumpkin pie spice
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup canned pumpkin
- ½ cup pure maple syrup
- 3 tbsp. unsalted butter, softened
- 1 large egg
- 1 tsp. vanilla extract
- ½ cup dried cranberries or dried cherries
- ½ cup chopped walnuts, optional
- Preheat oven to 350 degrees F.
- In a medium bowl, stir together oats, oat flour, flaxseed, cinnamon, pumpkin pie spice, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together pumpkin, maple syrup, and butter until smooth. Add egg and vanilla and beat until well combined.
- With the mixer on low speed, mix in dry ingredients. Mix in dried cranberries (or cherries) and walnuts, if using.
- Scoop dough by heaping tablespoons and place on parchment-lined baking sheets. Gently flatten each cookie with your fingers. Bake for 14-15 minutes. Cookies will keep at room temperature for a few days or for a few months when stored in an airtight container (such as a zip-top bag) in the freezer.
Source: Kristine's Kitchen