Pumpkin Breakfast Cookies
Serves | 16 cookies |
Meal type | Breakfast, Snack |
Misc | Freezable |
Website | Adapted from Two Peas and Their Pod |
Ingredients
- 1 1/4 Cups whole wheat flour
- 1/2 Tsp baking powder
- 1/2 Tsp baking soda
- 1/4 Tsp salt
- 2 Tsp cinnamon
- 1/4 Tsp ground ginger
- 3/4 cups canned pumpkin
- 1/4 cup coconut oil (melted)
- 1/4 cup brown sugar
- 2 Tbsp maple syrup
- 3 Tbsp unsweetened almond milk
- 2 Tsp vanilla extract
- 1 cup rolled oats
- 1/3 cup dried cranberries
Note
These cookies are just as good for dessert or a snack as they are for breakfast. They also freeze great so you can enjoy a cookie any time the craving hits! Chocolate chips, raisins, and chopped walnuts would be great mix-ins in addition to the cranberries.
Directions
1. | Preheat oven to 350 degrees a line a baking sheet with parchment paper. |
2. | In a medium bowl mix together flour, baking powder, baking soda, salt, cinnamon, and ginger. |
3. | In a large bowl mix together pumpkin, coconut oil, brown sugar, maple syrup, almond milk, and vanilla extract. Once smooth, slowly mix in dry ingredients until combined. Then mix in oats and dried cranberries. |
4. | Form dough using a tablespoon measuring spoon into two tablespoon worth cookie dough balls and place and baking sheet. Flatten dough balls with your fingers or palm of your hand. |
5. | Bake cookies for about 10-12 minutes or until brown around the edges and firm. Let cool and the store in a container on your counter for about 2-3 days or in the fridge for up to 5 days. |