Pumpkin Breakfast Cookies

September 15, 2017

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.

About the Author

Erin Reilly

none yet

British Columbia

My passion for Nutrition started out as a love of cooking in my teens.  By my late teens, I decided to study and become more...

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