Healthy Breakfast Cookies
While the weather is getting cooler, I am craving a warming breakfast and my typical fab four smoothies aren't doing the trick! I love shifting over to a hot bowl of oatmeal or an egg and spinach bowl for breakfast but thats not always the easiest to make when your on the go. I recently made these Pumpkin Breakfast Cookies on my instagram stores and had lots of requests for the full recipe with options to make it fully vegan. So here we are! I love these because you an really swicth up the flavours to your preference, to whats availible in your pantry and to any allergies you may have. This recipe is dairy free, gluten free, nut free and refind sugar free.
1/4 cup coconut oil (raw unrefined)
1/4 cup honey (raw, unpasturized, can use maple syrup or preferred sweetener)
1 cup rolled oats
1 cup quick oats (can use justuse 2 cups of the same type of oats no problem)
1tbs pumpkin pie spice ( I made my own with 1tbs cinnamon, 1/2 tsp nutmeg and 1/4 tsp cloves.
1 cup of any mix of protein/fibre foods - I used a combo of Pumpkin seeds, Cranberries and Sunflower Seeds. (You can get creative here and add other seeds, nuts, dried fruit etc.)
1/2 cup unsweetened shredded coconut
1/2 cup of pumpkin puree (canned or hommade, no sugar added)
2 eggs (vegan alternative a flax or chia egg)
Preheat oven to 350 and line a baking try with parchement paper
Heat coconut oil and honey over low on stove top until mixture is liquid
In large bowl add all dry ingredients: oats, pumpkin pie spice, pumpkin seed/cranberry mix and shredded coconut.
In smaller bowl lightly beat the eggs with a fork then add pumpkin puree, combine.
Add the honey/coconut oil mixture to dry ingredients, then add the pumkpkin puree/ egg mixture and stir with a wooden spoon unitl combined.
Once mixed, in a 1/2 or 1/3 measuring cup grab mixture into even cups and place on lined tray.
Use the bottom of the measuring cup to press down the cookies into desired size and shape as they won't spread out in the oven.
Place in oven on middle rack for 15-20 minutes or until the edges are lightly brown.
Cookies can be stored in air tight container or frozen for quick breakfast or snacks anytime!
Carmyn Ferguson RHN