Pumpkin Spice Breakfast Cookie Recipe
Posted on September 1, 2019
We're gearing up for the fall season with this festive breakfast treat! We hope you enjoy this Pumpkin Spice Breakfast Cookie Recipe as much as we did!
We partnered with Itty Bitty Epicure to come up with the perfect seasonal recipe featuring our best-selling Pumpkin Spice Superfood Creamer. These Pumpkin Spice Breakfast Cookies taste indulgent, but are made with ingredients that you can feel good about. Not only are these gluten-free, but they are also vegan! They make a quick and delicious morning bite, or you can toss them into your kid's lunch boxes for the ultimate mid-day snack! Enjoy!
INGREDIENTS
- 3 cups old fashioned oats
- 1 cups almond flour
- 1/4 cups Pumpkin Spice Superfood Creamer
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/2 cup coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup add-ins (suggestions: chocolate chips, pecans, raisins, cranberries - shown with both chocolate chips and raisins in photos)
INSTRUCTIONS
1. Preheat oven to 350 F
2. Line a baking sheet with parchment paper or baking lining
3. Place oats in blender or food processor. Pulse 10 times (this helps to make the cookies chewier)
4. Combine all the dry ingredients together, except add-ins (oats, almond flour, creamer, baking powder, salt, cinnamon, nutmeg)
5. Add all the wet ingredients together (pumpkin puree, coconut oil, maple syrup, vanilla)
6. Mix the dry ingredients into the wet ingredients, until just mixed.
7. Stir in add-ins (chocolate chips, raisins, etc)
8. Roll the dough into large balls - slightly bigger than a golf ball
9. Bake in preheated oven for about 27 minutes, or until tops are beginning to brown and bottoms are golden
10. Enjoy!
1 comment
I bought the creamer to make these and am very excited. Does anyone know the nutrition facts per cookie or serving?