It’s hump day everyone! Typically, at this point in the week, I’m feeling a little overwhelmed and a bit tired with the need for a break from the kitchen. A good trick for quick fuel in the morning is to make a batch of breakfast cookies. Yep, breakfast COOKIES! They can be thrown together quickly in the evening and refrigerated or frozen for later use. My Pumpkin Breakfast Cookies are used in place of pre-packaged bars for a delicious grab-and-go breakfast during a mid-week slump. I like to wrap up a couple of cookies and grab my thermos of silver needle tea and away we go.
My Pumpkin Breakfast Cookies are not only gluten-free, with minimal ingredients, but also include the power of pumpkin. Pumpkins are loaded with beta-carotene, one of the plant carotenoids that converts to vitamin A in the body. Vitamin A is essential for glowing skin, supporting a strong immune system and healthy vision. I’ve even used my homemade pumpkin purée as a facial.
How to make purée pumpkin?
- Purchase an organic sugar (baking) pumpkin.
- Preheat oven to 400 degrees F.
- Rinse and dry the pumpkin.
- Remove stem. Cut in half and remove seeds & pulp.
- Lay halves, flesh side down, on a parchment lined baking sheet.
- Roast 30-40 minutes, or until tender.
- Remove from oven. Let cool.
- Scoop out the soft flesh and place into a food processor. Run processor until creamy, 3-4 minutes.
Ingredient Transparency:
- Gluten Free Oats: Bob’s Red Mill Old Fashioned Gluten Free Rolled Oats
- Almond Meal: Bob’s Red Mill Finely Ground Almond Meal/Flour
- Tapioca Flour: Bob’s Red Mill Tapioca Flour
- Tapioca flour, also known as tapioca starch, is a starchy white flour made from the South American cassava plant.
- Sea Salt: I like using Real Salt Fine Sea Salt in my baking.
- “Real Salt® brand sea salt is exactly the way nature made it–unlike most other salt companies, we don’t add anything and we don’t take anything away. The result is a natural sea salt with more than 60 trace minerals, a unique taste our customers love, and reports of health benefits around the globe.”
- Almond Butter: Artisana Organics Raw Almond Butter
- Cinnamon & Pumpkin Pie Spice: Spicely Organics
- 3/4 cup oat flour (grind gluten-free oats in a food processor or coffee grinder)
- 3/4 cup almond meal / flour
- 2 Tablespoons tapioca flour
- 1/2 cup gluten free rolled oats (I buzz these slightly to break up a bit as I'm not a fan of the large oat flakes)
- 3/4 teaspoon baking soda
- 1/8 teaspoon Real Salt fine sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 3/4 cup puréed pumpkin
- 2 tablespoons almond butter
- 1 teaspoon vanilla extract
- 3/4 cup coconut palm sugar
- 2 tablespoon real maple syrup
- 1/4 cup dried fruit: I used cranberries and raisins in my cookies, but feel free to use what you like best.
- Preheat oven to 350 degrees F.
- Combine dry ingredients: oat flour (buzzed in coffee grinder to create flour), almond flour, tapioca flour, oats (slightly broken up), baking soda, sea salt, cinnamon & pumpkin pie spice and dried cranberries (or dried fruit of choice). Whisk until well combined.
- Combine wet ingredients: pumpkin purée, vanilla, maple syrup and coconut palm sugar.
- Add wet to dry and stir until well combined.
- Drop by spoonful onto a parchment lined baking sheet.
- Bake 12-14 minutes or until lightly browned.
- Remove and let cool completely.
- Refrigerate or freeze until ready to eat.
- ENJOY!
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.