Description
These breakfast cookies are packed with nutrient dense ingredients that give you energy. They are made with REAL pumpkin and all the warming spices that we love about fall.
Ingredients
Units
Scale
- Dry Ingredients
- 1/3 cup raw pepitas (shelled pumpkin seeds
- 1/3 cup raw sunflower seeds, shelled
- 2 cups gluten free old fashioned oats
- 1 cup gluten free oat flour (to make process the oats in a food processor, measure after making)
- 1/4 cup flax seed meal
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dried cherries (or sub cranberries or raisins)
- Wet Ingredients
- 1/2 cup very ripe mashed banana (About 1 large banana)
- 1/2 cup pumpkin puree (NOT PUMPKIN PIE FILLING)
- 1/4 cup + 2 tablespoons pure maple syrup (or sub honey)
- 1/4 cup coconut oil, melted
- 1/4 cup unflavored unsweetened almond milk (or sub any other kind of milk)
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Toast the seeds: Place the sunflower seeds and pumpkin seeds on a rimmed baking sheet, spread them out so they are in an even layer. Toast in teh oven for 8 to 10 minutes, tossing halfway through. They should be light golden brown and toasted, careful not to burn. Remove from the oven and set aside.
- Make the batter: First, grease a large cookie sheet, set aside. To a large bowl add all of the dry ingredients, including the toasted seeds. Stir to combine, Stir in all the wet ingredients until a thick batter has formed.
- Form into cookies: Use a small cookie scoop (about 2 tablespoons) to evenly scoop out each cookie. You should have 29 to 32 small cookies. Use your spatula to flatten them a little.
- Bake: Bake the cookies for 8 to 10 minutes or until the bottom has turned golden brown. Cool completely before removing from the pan. Store them in an air tight container in the fridge for up to 1 week, maybe longer.
Notes
Recipe adapted fromIowa Girl Eats
