Easy Pumpkin Breakfast Cookies Paleo Vegan Gluten Free

Pumpkin Breakfast Cookies Healthy / Gluten Free / …

WEBAug 29, 2018 · These soft and chewy Pumpkin Breakfast Cookies are the perfect healthy, make-ahead, portable breakfast for busy fall mornings. …

1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
2. In a large bowl, whisk the egg, pumpkin seed butter, canned OR pure pumpkin puree, and coconut oil until creamy and smooth. Add the maple syrup, vanilla, pumpkin pie spice, salt, and baking powder. Beat until combined.
3. Stir in the flour, followed by the coconut and oats until everything is just combined. Fold in pumpkin seeds and dried cranberries.
4. Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.

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Healthy Pumpkin Breakfast Cookies From Scratch Fast

WEBOct 2, 2019 · These gluten free & vegan pumpkin breakfast cookies are packed whole oats, pumpkin puree, almond butter …

Rating: 5/5(5)
1. Preheat the oven to 375˚F. Line a large baking sheet with parchment paper.
2. Mix together the oats, salt, cinnamon, ginger, cloves, nutmeg and ground flaxseeds.
3. In a heatproof bowl, combine the pumpkin puree, almond butter, maple syrup, coconut oil and vanilla. Microwave on high, stirring occasionally, until smooth (about 1-2 minutes). Alternatively, combine everything in a small saucepan and cook over low heat until smooth.
4. Scrape the pumpkin mixture into the bowl with the oats and stir to combine. Let the batter sit for 5 minutes. Fold in the cranberries and chocolate, if using.

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Pumpkin Breakfast Cookies {Vegan + GF} Finished …

WEBSep 15, 2019 · These healthy Pumpkin Breakfast Cookies make a nutritious and grab-and-go breakfast that tastes like fall! A great gluten …

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a large mixing bowl with a whisk or in a stand mixer, begin by creaming together the pumpkin puree, cashew butter, maple syrup and vanilla extract.
3. Mix in the ground cinnamon, ginger, nutmeg, baking soda and salt.
4. Using a rubber spatula stir in the rolled oats and coconut flour until evenly incorporated.

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