Pumpkin breakfast cookie, gluten free
I have seen breakfast cookie recipes in the past that were full of sugar, chocolate and very little protein. To me, that is not a good way to start the day and since I like to create recipes that are hard for someone to mess up, I decided I better just make my own cookie. The measurements aren't exact, the method doesn't have to be followed to perfection (hint, there is no method). Throw in other dried fruits or nuts you have on hand! As with most of my recipes for cookies or crackers, I suggest you just bake 1 or 2 cookies first and adjust the spices if needed. I ended up adding in new things for a total of 6 batches until I was happy with the result. And how I add things is usually by handful and half handful and pinches and shakes. Baking should be fun, exciting even. Throw away your breakfast bars (all bars in general but that is for another post) and send your kids to school and yourself to work with a breakfast that won't spike your blood sugar and will instead keep you full and energized. It looks like a lot of ingredients but I promise this is easy to make. If these cookies seem to be lacking in sugar for your taste preference throw in more fruit before adding sweeteners.
- 1/2 can pumpkin puree I bet using the entire can would be fine if you don't have a use for the rest of the can, just increase the flour amount
- 1 or 2 pinches unrefined sea salt
- 1 cup oat flour blend rolled oats in food processor or blender
- ~2 cup rolled oats
- 1/2-3/4 cup pecans grounded into a flour in food processor or blender
- 1/2 cup blanched almonds chopped
- 1/2 cup dates finely chopped
- 1/2 or 3/4 cup cranberries
- 1/4 cup dark chocolate chips or chopped up chocolate bar I used the Enjoy Life brand
- 1/4-1/3 cup raw honey, raw agave, maple syrup
- a few T molasses I had some that I needed to use up and added a nice flavor
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pure vanilla extract
- pinch nutmeg Basically pumpkin spice seasoning for next few spices
- pinch ground cloves
- pinch ground ginger
- 3 pinches cinnamon
- all spice and cardamon I can't remember if I did add these or not, but would be fine
- Preheat oven to 375 and line a baking sheet with parchment paper
- combine pumpkin puree, egg and vanilla in a bowl
- combine all dry ingredients and spices.
- add wet ingredients to the dry ingredients or other way around depending on which bowl is larger. I highly doubt it will make a difference. Place batter onto the parchment paper and slightly flatten down. The cookies won't change shape or size much at all so make them whatever size you want.
- Bake for about 13 minutes. I keep mine in the fridge for a week after a day or 2 in the cookie jar on the counter. I also keep some in the freezer and will pull them out the night before to defrost.
- Tip: I make various sizes, larger ones for breakfast and small one for snacks throughout the day.