Pumpkin Breakfast Cookies
Whether you need a quick breakfast on the go or if you have the time to sit and savour these tasty cookies with your favourite morning hot drink, these are a great option for you. After they’ve been baked and cooled, I put them straight into the freezer. When I need them, I put them back into the oven for 10 min, to warm them up and make them a little crunchier. The smell of pumpkin fills my kitchen and creates a happy mood to start my morning off right. Not only does the smell create a mood boost but the ingredients do as well!
Some of the benefits of the ingredients in these cookies are:
Pumpkin
- high in fibre which will keep you feeling fuller longer
- high in potassium, calcium, vitamin C and vitamin A
- contains the antioxidant beta-carotene which can aid in cancer prevention
Pumpkin seeds
- contain 18 amino acids and pack in 8 g of protein per 1/4 cup
- they also provide a healthy dose of vitamins and minerals such as, manganese, zinc, copper, phosphorus and magnesium
Maple syrup
- great to use as a sweetener for vegans as it comes directly from plant sap
- contains over 63 antioxidants
- can help delay or prevent disease by free radicals
- contains high levels of zinc and manganese which is great for boosting the immune system
Coconut Oil
- it is a highly digestible MCT oil
- supports thyroid function
- is has antibacterial and anti fungal properties
- promotes weight loss
- increases metabolism and energy
Chia Seeds
- rich in omega 3 fatty acids and antioxidants
- they don’t have to be ground like flax to make their nutrients useful to our bodies
- rich in fibre, phosphorus, magnesium, manganese, copper, and zinc
- contain large amounts of calcium and iron
- higher in protein than any other seed at
- a few benefits are: helping to reduce joint pain and aiding in weight loss
Himalayan Salt
- source of 84 essential minerals
- regulate blood sugar levels
- balances electrolytes
- stimulates digestive organs
- helps regulate sleep cycles
Ingredients
- 2 cups old fashioned oats
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 2 tbsp chia seeds
- 2/3 cup pumpkin seeds
- 1 tsp pumpkin pie spice
- 1/2 tsp Himalayan pink salt
- 1/2 cup puree pumpkin
- 2 eggs, beaten
Method
- Preheat oven to 350 F.
- In a small pan on the stove, heat the coconut oil and maple syrup just until warmed through.
- Mix together the oats, chia, pumpkin seeds, salt and the pie spice.
- Add the coconut oil, maple syrup, eggs, and pumpkin. Stir until combined.
- Press the mixture into a 1/3 measuring cup, drop onto the cookie sheet and flatten.
- Bake for 15 min or until golden brown at the edges.
**this recipe can be made vegan by using a flax egg and can be made gluten free if you use certified gluten free oats.
