Pumpkin Breakfast Cookies

  • 14 Ingredients

  • 45 Minutes

  • 8 Serving

Pumpkin Breakfast Cookies
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Ingredients

  • 1 1/4 cups Rolled Oats

  • 1 1/2 tsps Ground Flax Seed

  • 2 tsps Cinnamon

  • 1 tsp Nutmeg

  • 1/4 tsp Sea Salt

  • 1 1/2 tsps Baking Powder

  • 1/2 cup Pumpkin Seeds

  • 1/2 cup Sunflower Seeds

  • 1 cup Pitted Dates (chopped)

  • 1 Egg

  • 3/4 cup Pureed Pumpkin

  • 1/4 cup Raw Honey

  • 1 tbsp Coconut Oil (melted)

  • 1 Carrot (grated)

Directions

  • Preheat oven to 350ºF (177ºC) and line a baking sheet with parchment paper.

  • Combine oats, flax seed, cinnamon, nutmeg, sea salt, baking powder, pumpkin seeds, sunflower seeds and chopped dates together in a bowl. Mix well to combine.

  • Whisk egg in a separate mixing bowl. Add pumpkin, honey, coconut oil and grated carrot. Mix well to combine.

  • Add dry ingredients in with the wet and mix well until a dough-like consistency forms.

  • Form cookies with the dough and transfer to the baking sheet. (Tip: Use a lid from a large-mouth mason jar as a mould.)

  • Place in the oven and bake for 30 to 40 minutes depending on how crispy you like your cookies. Remove from oven and let cool. Enjoy!

Leftovers
Freeze in the freezer-safe bag or container for up to one month.

Make it Sweeter
Add in a handful of dark chocolate chips.

Vegan
Use maple syrup instead of honey and a chia egg instead of an egg.