Pumpkin Breakfast Cookies
These Pumpkin Breakfast Cookies are suitable for vegans and vegetarians. These pumpkin breakfast cookies are also gluten free, dairy free, soy free, egg free, and nut free. These are the perfect allergy-free cookie that is low in sugar and high in fiber, making it a great breakfast cookie.
I love cookies so much. I love them so much that I call myself a cookie monster. That’s why I wrote my e-cookbook the Allergy Friendly Cookie Monster. If you like cookie recipes be sure to click here to get your free download for a limited time. Today’s cookie recipe is a special Fall creation. Since I love cookies so much, I like to try and find ways to make them a little bit healthier. That’s where these Pumpkin Breakfast Cookies come in. These Pumpkin Breakfast Cookies are a hearty cookie that would be great to eat for a sweet snack or in addition to your breakfast.
What’s makes these Pumpkin Breakfast Cookies special?
Are these pumpkin breakfast cookies really healthy? Yes and no. No, they are not as healthy as eating a bowl of fruit or veggies, but they are much better than your average cookie. The oats and sunbutter gives these cookies a great thick texture and chew. Those ingredients also make these cookies much more filling which is why I say they are the perfect snack or addition to your breakfast. They are soft but also much heartier than your average cookie. If you chose to add in craisins and mini Enjoy Life chocolate chips, you’ll love the sweet bite you get from them.
These Pumpkin Breakfast cookies are loaded with good ingredients like oats, sunflower seed butter, and pumpkin.
Oats
The nutrient composition of oats is well-balanced.
They are a good source of carbs and fiber, including the powerful fiber beta-glucan.
They also contain more protein and fat than most grains.
Oats are loaded with important vitamins, minerals and antioxidant plant compounds. – Quoted from HealthLine
Sunflower Seed Butter
Sunflower seed butter is such a great alternative to nut butter. It contains no nuts at all because it is made entirely out of sunflower seeds.
Sunflower Seed Butter is:
- High in Protein
- Loaded with Vitamin E
- Loaded with Magnesium
- Full of Healthy Fats
Pumpkin
Pumpkin has a range of fantastic health benefits, including being one of the best-known sources of beta-carotene.
Beta-carotene is a powerful antioxidant. It also gives orange vegetables and fruits their vibrant color. The body converts any ingested beta-carotene into vitamin A.
Consuming foods rich in beta-carotene may reduce the risk of developing certain types of cancer, offer protection against asthma and heart disease, and delay aging and body degeneration. – Quoted from Medical News Today.
Pumpkin Breakfast Cookies
Ingredients
Dry Ingredients
- 1 1/2 cup Eat or Drink's Gluten Free Cookie Flour Blend Recipe - click for recipe
- 1/2 cup rolled oats - make sure they say gluten free if cross contamination is an issue
- 1/4 cup coconut sugar
- 1/4 cup cane sugar - can be replaced by using more coconut sugar
- 1 teaspoon xanthan gum - optional but does help improve the texture
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pinch of salt
Wet Ingredients
- 1/2 cup canned pumpkin purée
- 1/4 cup unsweetened sunflower seed butter
- 1/4 cup dairy free butter
Mix-Ins *Optional and can be changed based on your preference
- 1/4 cup craisins
- 1/4 cup chocolate chips
Instructions
- Whisk together all dry ingredients and set aside. Line two baking sheets with parchment paper and preheat the oven to 350°F.
- Melt your dairy free butter and pour on top of your pumpkin puree and sunflower seed butter while it's still warm. This will help soften the sunflower seed butter making it easier to mix. Mix all wet ingredients together very well.
- Pour the wet ingredients into the dry ingredients and also pour in your mix-ins. Mix well with a rubber spatula or wooden spoon. I suggest using your hands to mix the cookie dough very well at the end.
- Using your hands to shape the cookie dough into balls and then place on your baking sheet. With a fork press the cookies down in a crosshatch pattern. Bake for 10 minutes rotate then put back in the oven for another 6 - 9 minutes. They will be slightly soft when they come out of the oven but should not be wet, they will solidify more as they sit and come to room temperature.
Notes
Nutrition
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