Pumpkin Oatmeal Breakfast Cookies
These pumpkin oatmeal breakfast cookies are packed with whole grains and pumpkin flavor, they're free of refined sugar and so satisfying!
Yield: 10 breakfast cookies
Ingredients
- ½ cup (120 g) canned pumpkin puree
- 1 cup (120 g) coconut palm sugar (can replace with packed light brown sugar by weight)
- 2 teaspoons pumpkin pie spice
- 1 ¼ cups (125 g) old-fashioned rolled oats gluten free if necessary
- 1 ½ cups (180 g) oat flour gluten free if necessary
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 3 ounces miniature dried fruit, raw pumpkin seeds, and/or sliced raw almonds (plus more for sprinkling)
- 5 tablespoons (70 g) virgin coconut oil melted and cooled
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
Instructions
- Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
- In a small, heavy-bottom saucepan, place the pumpkin, sugar and pumpkin pie spice, and whisk to combine well. Place over medium heat and bring to a simmer, whisking frequently.
- Allow the mixture to simmer for 20 seconds more before removing it from the heat and setting it aside to cool until no longer hot to the touch.
- In a large bowl, place the oats, oat flour, baking soda and salt, and mix to combine well. Add the dried fruit, pumpkin seeds, and almonds, and toss to combine.
- Create a well in the center of the dry ingredients, and add the oil and eggs, and mix to combine. Add the cooled pumpkin and sugar mixture, and mix to combine. The dough will be very thick and sticky.
- Divide the dough into 10 equal portions on the prepared baking sheet, about 1 1/2 inches apart from one another. I used a medium ice cream scoop.
- With wet fingers, press down on top of each piece of dough to spread into a disk. Sprinkle some more pumpkin seeds and/or almonds on top of each piece of dough.
- Place the baking sheet in the center of the preheated oven and bake until firm to the touch and set in the center (about 15 minutes). Remove from the oven and allow to cool on the baking sheet until firm.
- Serve immediately, or wrap in waxed paper and store in the freezer. Defrost at room temperature before enjoying.
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
