Gluten Free Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies gluten free, clean eating

WebSep 8, 2016 · Instructions. Preheat oven to 350 F. Line a baking sheet. In a small bowl warm coconut oil and honey (either microwave, inside …

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1. Preheat oven to 350 F. Line a baking sheet.
2. In a small bowl warm coconut oil and honey (either microwave, inside preheating oven or on the stove top).
3. In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.
4. Drop about 1/4 cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won't spread while baking). Bake for about 15-20 minutes until edges are lightly browned.

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Healthy Pumpkin Breakfast Cookies From Scratch Fast

WebOct 2, 2019 · Preheat the oven to 375˚F. Line a large baking sheet with parchment paper. Mix together the oats, salt, cinnamon, ginger, cloves, …

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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GlutenFree Pumpkin Breakfast Cookies Kim's Cravings

WebNov 7, 2016 · Set aside. In a mixing bowl stir together mashed banana, pumpkin, eggs, peanut butter, coconut oil, vanilla and maple syrup until …

1. Preheat oven to 350°F. Grease or line a baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a mixing bowl stir together mashed banana, pumpkin, eggs, peanut butter, coconut oil, vanilla and maple syrup until well combined.
3. Add in oats, oat flour, almond meal, baking powder, baking soda, salt, cinnamon, allspice, chocolate chips and dried fruit; stir to combine. Refrigerate for 5 minutes to harden.
4. Drop cookies by spoonfuls on prepared baking sheet. They won't expand much, so feel free to press them down, slightly, and make them as uniform as possible to ensure even baking.

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