Pumpkin Spice Breakfast Cookies
Anyone who knows me, knows I LOVE all things pumpkin! Come October I stock up on my sugar pumpkins and cans of pumpkin and get busy in the kitchen on many things pumpkin! Trader Joe’s is totally in my corner! This year they have even MORE pumpkin items than normal! I’m talking pumpkin pasta, pumpkin butter, pumpkin gluten free pancake & waffle mix, pumpkin bread mix and even pumpkin cheerios!! Seriously awesome!! Such inspiration to whip of so many tasty treats of my own!
Thanks to celebrating Canadian Thanksgiving and many weeks of houseguests, I have already made many pumpkin pies and we haven’t even gotten through Halloween yet!! Pumpkin pie will always be a favorite but I also extend the pumpkin love into muffins, cakes and of course cookies! Now that school is in full swing, I thought I’d try something new, Breakfast Cookies! I have tried these before with mixed success, one child loves, one hates or they haven’t kept well. I had all but given up on this idea for breakfast when I saw my un-used container of Pumpkin Butter. We bought it a few weeks ago and though the kids liked it, I found it too sweet and no one was actually eating it. I couldn’t throw it out, (yes I am frugal) and needed to find something I could throw it into! Breakfast Cookies!! As part of my attempt to get my kids to eat more wholegrain oats and to have a quick, no fuss things to serve the family in the morning, I made another attempt at Breakfast Cookies, this time using our favorite seasonal veg. The pumpkin butter worked perfectly, adding moisture, and flavor. The kids devoured two each and were delighted at being served cookies for BREAKFAST! Hubby also noted they went perfectly with his post-run morning snack & coffee. These oat based treats are perfect for breakfast, morning snack, to fuel afternoon activities or dessert! Oats are low-glycemic, slow-burning carbohydrates, rich in fiber, minerals, omega-3s and even a good serving of protein. Win-win for me.
Pumpkin Spice Breakfast Cookies
Crunchy on the outside, soft on the inside, these cookies are a satisfying, healthy way to start or end your day.
1 tbsp flaxseed meal
2 tbsp water
½ cup pumpkin butter (see note)
¼ cup coconut oil, melted
2 tbsp brown rice syrup
1 tsp vanilla extract
1 cup gluten-free oat flour
½ cup gluten-free oats
1 tsp cinnamon
½ tsp baking soda
¼ cup non-dairy chocolate chips
Preheat oven to 375F. Line a baking sheet with parchment baking or lightly oil.
In a small bowl, whisk together your “flax egg”, the flaxseed meal and water. Let sit for 5 minutes to thicken. Stir in the pumpkin butter, oil, syrup and vanilla extract.
In a larger bowl, mix together the remaining dry ingredients. Slowly pour the wet ingredients into the dry, stir to combine and evenly distribute the chocolate chips.
Using a soupspoon, scoop out cookie batter onto baking sheet, leaving an inch or so between cookies. Place cookies in hot oven and bake for 12-15 minutes, depending on size of cookie or until the tops are golden brown.
Once cooled, cookies can be stored and in airtight container or placed in freezer safe container.
Makes about 8-10 cookies.
I used pumpkin butter from Trader Joe’s this time around but if you can’t find pumpkin butter simply substitute it for ⅓ cup pureed pumpkin, ⅓ cup cane sugar, ½ tsp cinnamon, ¼ tsp nutmeg, 1/8 tsp ginger and 1/8 tsp cloves.