Gluten-Free Pumpkin Breakfast Cookies
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!
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Ingredients
- 1 tbsp ground flax meal + 2.5 tbsp water - can also use regular chicken egg
- 2 cups gluten-free certified oats
- 1/2 cup dried cranberries
- 1/4 cup pepitas
- 2 tbsp chia seeds
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/4 tsp cloves
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 3/4 cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 1/4 cup honey - use maple syrup for vegan
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Instructions
- 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.
Notes
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.
Nutrition
Calories: 95kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Sodium: 57mg | Potassium: 113mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1270IU | Vitamin C: 0.3mg | Calcium: 53mg | Iron: 0.9mg
