Gluten-Free Pumpkin Breakfast Cookies
Cookies for breakfast?! Don't mind if I do! These delicious warmly-spiced gluten-free pumpkin breakfast cookies are a holiday celebration!
Servings: 12 cookies
Calories: 182kcal
Ingredients
Base Recipe:
- 2 large eggs
- 3/4 cup pumpkin puree I used canned
- 1/3 cup full-fat canned coconut milk
- 1/2 cup pure maple syrup
- 2 tablespoons olive oil or coconut oil
- 2 teaspoons pure vanilla extract
- 1/2 cup coconut flour
- 1 1/3 cups gluten-free rolled oats
- 1/3 cup unsweetened shredded coconut
- 1/2 cup raw cacao nibs optional
- 1/2 cup raw walnuts chopped
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 350 degrees F and lightly spray a large baking sheet.
- Whisk together the eggs, pumpkin puree, coconut milk, pure maple syrup, coconut oil, and vanilla extract in a mixing bowl (wet ingredients). Stir in the coconut flour, oats, shredded coconut, cacao nibs, baking soda, cinnamon, nutmeg, and sea salt (dry ingredients), and mix until a thick dough forms.
- Stir in any add-ins (i.e. crystallized ginger, golden raisins, or goji berries and pumpkin seeds).
- Form a ball out of about 1/4 cup of cookie dough, then press into a disc (note: the cookies do not expand, so they will stay the same size and shape through the baking process). Repeat for remaining cookie dough. Bake for 20 minutes.
Notes
Option to add in:
- ⅔ cup goji berries + 3 tablespoons pumpkin seeds
- ⅔ cup crystallized ginger, chopped
- ⅔ cup golden raisins or dried cranberries
Nutrition
Serving: 1of 12 | Calories: 182kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Fiber: 4g | Sugar: 11g