Who says you can't eat cookies for breakfast! gluten-free pumpkin breakfast cookies make a great option for a healthy breakfast or portable snack this fall! They're ready in about 30 minutes and they're freezer friendly, too! Gluten-free, dairy-free, and vegan - the whole family will love these!
1tbspground flax meal + 2.5 tbsp water(can also use regular chicken egg)
2cupsgluten-free certified oats
3/4cupunsweetened almond milk
1tsppure vanilla extract
1/4cuphoney(use maple syrup for vegan)
Preheat oven to 350F. line two baking sheets with parchment paper sprayed with cooking spray. Set aside.
In a small bowl, mix together flax meal and water and stir. Let sit for 5-10 minutes, until it has thickened.
In a large bowl, combine oats, dried cranberries, pepitas, chia seeds, cinnamon, baking powder, ginger, allspice, nutmeg, cloves, and salt. Stir to evenly distribute the spices.
Add flax egg (flaxmeal and water mixture from earlier), pumpkin puree, almond milk, vanilla and honey. Stir to combine.
Using a cookie scoop (see notes below), portion out 15 cookies. Lightly press down to flatten the cookies before baking as they won't spread. Bake at 350F for 20-25 minutes, until the edges are lightly browned. Let cook on the pan for 5 minutes before transferring to a wire rack to finish cooling.
I used a #24 scoop which is 1.33 oz or roughly 3 tbsp. You can also use 1/4 cup which may need to bake a little longer. Or use 1/8 cup (2 tbsp) and check the oven around 15 minutes.