Perfect Pumpkin Breakfast Cookies

For the longest time I was on the hunt for the perfect on-the go snack, fun breakfast food and just all around healthy treat. These pumpkin breakfast cookies fit into all of the above categories, making them a very versatile and healthy treat. They are loaded with oodles of nutrients and very little sugar yet packed with flavour, making them both mom and kid approved.

I have honestly been playing with this recipe for quite some time now but I feel like I have finally perfected it after so many different attempts. Each time I made these I was swapping ingredients, playing around with measurements and putting them through rigorous taste testing – my kids and my hubby! So here it is, I hope you enjoy it just as much as my family and I do.

Perfect Pumpkin Breakfast Cookies

Preheat oven to 325 ℉

Ingredients

• 1 cup gluten free flour – I use Bob’s Red Mill
• 3/4 cup almond flour (this is just finely ground almonds)
• 2 tbsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp baking soda
• 1 cup gluten free oats
• 1/2 cup raisins
• 1/4 cup chia seeds
• 1/4 cup coconut flakes
• 1/4 cup pumpkin seeds
• 2 large eggs
• 3/4 cup coconut oil, melted
• 1/3 cup maple syrup or honey
• 1/2 cup pumpkin puree
• 1 tsp pure vanilla extract

Directions 

• In a large bowl mix together all dry ingredients: GF flour, almond flour, spices, soda, oats, raisins, chia, coconut, and pumpkin seeds until combined
• In a small bowl, mix together all wet ingredients: eggs, oil, maple syrup, pumpkin, and vanilla
• Pour the wet ingredients into the dry and mix until just combined
• Drop by tablespoon onto a parchment lined baking sheet and press them down gently with your fingers
• Bake for 15-20 minutes until edges begin to brown

Enjoy!

PS: These cookies freeze very well for a few months – great to have on hand for a quick snack.