Saturday, October 20, 2018

pumpkin breakfast cookies

Cookies for breakfast! Yay! These are hearty and filling, gluten free, vegan, and irresistible. I am a breakfast person but sometimes it can be a drag. Whether it's changing up a boring breakfast routine, or finding something for those days on the go, these cookies are where it's at. And 'tis the pumpkin season so let's get festive!

pumpkin breakfast cookies
  • 1 cup almond milk
  • 1/3 cup chia seeds
  • 2 Tbsp coconut oil or earth balance vegan butter (room temp)
  • 1 cup pumpkin puree (canned or homemade)
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • pinch of salt
  • 1 Tbsp cinnamon
  • 1/4 tsp of each ground cloves, cardamom, and nutmeg (or 1 tsp pumpkin pie spice)
  • 1 cup almond flour
  • 3 cups oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup dark chocolate chips

Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. Whisk together the almond milk and chia seeds and let it sit to thicken.  In a large mixing bowl combine pumpkin puree, coconut oil, maple syrup, vanilla, spices, and salt. In another bowl combine the dry ingredients; almond flour, oats, baking soda, and baking powder. Add the chia mixture to the wet ingredients and whisk to incorporate. Add the dry ingredients to the wet ingredients and fold until completely incorporated. Fold in the dark chocolate chips.

Using a large spoon portion cookies onto a cookie sheet. I make these cookies extra large so they satisfy my hungry husband. The bigger size makes just one enough for a sufficient snack or breaky on the go!

Bake for 20 minutes at 350 F. Remove from tray and allow to cool before storing in an airtight container in the fridge. I store these cookies in the fridge because they are very moist and don't want them to spoil in the warm Hawaii heat, not that they would last that long anyway. 😉

Check out my other breakfast cookies and also how to make your own pumpkin puree!

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