healthy pumpkin breakfast cookies

Instead of dried cranberries, you can use dried cherries, raisins, dates or currants (or you can omit them if you prefer!). To the pumpkin, peanut butter mixture add the oats, pumpkin pie spice, and baking powder. I used pumpkin puree, coconut oil, maple syrup, old fashioned oats (gluten free if necessary), ground ginger, cinnamon, nutmeg, ground cloves, chia seeds and pecans. Preheat the oven to 375˚F. Line a cookie sheet with parchment paper. thoughts, recipes and workouts from a healthy couple. Mix together the oats, salt, cinnamon, ginger, cloves, nutmeg and ground flaxseeds. You can store the cookies in the fridge for up to 1 week or freeze them for up to 3 months (or even longer!). Or, better yet, hide them from your kids and save them for yourself (I won’t tell). Stir in oats, spices, chia seeds and pecans. Keep on cooking!! SO healthy and nutritious. Let cool completely. I’m so happy you guys enjoyed the cookies!! In a bowl whisk together pumpkin, coconut oil, maple syrup and egg. Will have to make again because I really wanted these for a quick breakfast/on the go before school snack! Fold in the cranberries and chocolate, if using. If you eat seeds you could use a sunflower seed butter instead of the almond butter. s.setAttribute('data-uid','0a5a46a7b0-XX');document.head.appendChild(s); Can you make these cookies with peanut butter instead of almond or seed butter? For snacks I packed them directly from the freezer (they’ll be defrosted by snack time!). I love the flavor and they are so easy to make! Made with only 8 ingredients, they are perfect for meal prepping & naturally gluten free. Serve them as a quick grab-and-go breakfast, pack them as a school snack, or eat them as dessert. No matter how prepared we (think we) are, weekday mornings are inevitably a hustle. Otherwise I’d direct you to my Banana Breakfast Cookies ( which don’t use any nut butter (the walnuts can be omitted!). Hi Tami! Hey Nicki! Thanks!! In a small bowl warm coconut oil and honey (either microwave, inside preheating oven or on the stove top). These banana pumpkin cookies are the perfect autumn/fall breakfast … In a separate bowl, mix together the wet ingredients and microwave them (or heat them on the stovetop) until smooth. – These healthy pumpkin oat breakfast cookies work brilliantly for breakfast or snack time paired with a … The recipe was inspired by my banana breakfast cookies, which have been a longtime favorite around here. I couldn’t tell the two apart after a night in the fridge so I made these with 1/2 pumpkin and 1/2 butternut. Join now to receive my latest recipes and receive a free copy of my ebook, 15 Easy Weekday Meals! Your email address will not be published. Packed with whole oats, pumpkin puree, almond butter and flax seeds, these vegan and gluten-free breakfast cookies are jammed with nutritious ingredients, and yet they taste like treats! First combine the oats, flaxseed and spices. }function loadFcSC0a5(){if(window.scrollY>88)loadFc0a5()};document.addEventListener('scroll',loadFcSC0a5); Allow the cookies to cool and store in an airtight container in the refrigerator for 5-6 days. Your weekday mornings just got a little easier…. You can also add dark chocolate if you’d like, which we always do because who would ever say no to chocolate (hey, it’s good for brain health!). They have the sweetness of muffins and the same irresistibly chewy texture of traditional cookies… And they’re full of hearty oats, warm spices, and cozy pumpkin — so they basically taste like pumpkin pie {with chocolate chips!} In a large bowl, stir together the pumpkin, peanut butter, honey, and vanilla. But if I have a stash of these cookies in the freezer, I can breathe easy. Add pumpkin puree… I used pumpkin puree, coconut oil, maple syrup, old fashioned oats (gluten free if necessary), ground ginger, cinnamon, nutmeg, ground cloves, chia seeds and pecans. This is Raine. I am officially a 6th grader and we are going to bend tomorrow and I made these cookies for breakfast! Hi! So good! You could of course eat more or less, but that’s what the nutrition facts are for. Made these today on this dreary day. You’ll wind up with a mess unless you use old fashioned oats. Line a large baking sheet with parchment paper. ), Easy Homemade Strawberry Shortcake Recipe (Gluten-free option! I’ve included substitutions below. That little package included these Healthy Pumpkin Chocolate Chip Oatmeal Breakfast Cookies! Yes, this recipe makes 12 cookies and the serving size on the nutrition facts is listed as 1 cookie. Instead of dried cranberries, you can use, Be sure to line the baking sheet with parchment paper so that the cookies don’t stick (I love these. Your email address will not be published. You ( and your recipes) are so inspiring to me because I want to go to culinary school just like you did. Healthy Pumpkin Breakfast Cookies (Gluten-Free & Vegan) These pumpkin breakfast cookies are jammed with nutritious ingredients but taste like treats! Just found this and was wondering is the nutritional information per cookie? Quick cook oats can get too mushy when mixed with these ingredients as they are often smaller and less hearty than old fashioned oats. function loadFc0a5(){if(inited0a5)return;inited0a5=!0;console.log('load f.convertkit in content 0a5a46a7b0'); Making Pumpkin Breakfast Cookies … Healthy sweet breakfast or snack! Whether you meal prep these cookies or just enjoy them for a lazy fall breakfast, I know you’ll love them! I had baked a pumpkin and a butternut squash in order to use the pumpkin meat for these cookies and the butternut for soup. Drop the cookies in 1 tablespoon balls on the baking sheet about 1 inch apart (12 cookies per sheet) Press flat with palm of your hand. Yes, my Protein Packed Egg White Oatmeal is delicious, but it still requires you to wash a sticky, oatmeal covered pan.. which who has time for that?! Microwave on high, stirring occasionally, until smooth (about 1-2 minutes). are the perfect make-ahead breakfast or snack. Save my name, email, and website in this browser for the next time I comment. In a large mixing bowl, combine oats, pumpkin puree, maple syrup, and pumpkin pie spice. You can store these pumpkin oatmeal cookies in the refrigerator in an airtight container. The instructions mention vanilla extract but I didn’t see it listed in the ingredients. How much vanilla do you suggest? The cookies freeze beautifully and can be reheated in a toaster oven or regular oven until warmed and crisp. I usually use canned pumpkin for these cookies, but if you have fresh pumpkin or squash puree, you can absolutely use it! Bake at 350 for 17-19 minutes until bottom of the cookies have browned. Using an ice cream scoop or two large spoons, scoop the dough into ¼ cup mounds onto the baking sheet (if your baking sheet isn’t large enough, use two). Just wondering….

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