Pumpkin Breakfast Cookies

Did someone say cookies for breakfast? Yes, you heard that right. Our healthy, chewy, delicious pumpkin breakfast cookies make a nutritious grab-and-go breakfast that tastes like fall. Full of the flavors and aromas of autumn, these easy-to-make vegan cookies are free of refined sugar and gluten and wholesome enough to eat for breakfast. The nutritious oats, pumpkin puree, nut (or seed) butter, cranberries, pumpkin seeds, and honey are perfectly spiced with cinnamon, ginger, and nutmeg, creating delightful flavors and textures to add extra enjoyment to your mornings.

The pumpkin puree and oats not only add a velvety texture, but also provide a punch of gut-health supporting fiber to help you feel satisfied longer. The addition of spices, flax seeds, pumpkin seeds, cranberries and honey creates a symphony of tastes and tantalizing crunch along with an array of health benefits. These perfectly crisp, yet chewy, pumpkin breakfast cookies are great to grab on busy mornings, but also pair beautifully with your favorite afternoon tea. If you’re looking for an easy, delicious and healthy way to get your seasonal pumpkin fix while consuming numerous good-for-you nutrients, look no further!

Amount: 12 Cookies

Ingredients

• 2 tablespoons ground flax seeds
• 1/4 cup water
• 2 tablespoons coconut oil, melted
• 1/4 cup honey or maple syrup
• 2 tablespoons nut or seed butter
• 1/2 cup pumpkin puree
• 1 1/4 cup old-fashioned rolled oats
• 1/2 cup oat or almond flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2 teaspoons pumpkin pie spice or (1 ¼ teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg)
• 2/3 cup dried cranberries, unsweetened
• 2/3 cup pumpkin seeds

Directions

1. Preheat the oven to 350 F. Line a baking sheet with parchment paper or lightly oil the bottom of the baking sheet.
2. Mix together the flax seed and water. Whisk until combined and let sit for 10-15 minutes to form a “flax egg”.
3. In a large bowl combine the coconut oil, honey, nut or seed butter and pumpkin puree and whisk together.
4. When the flax egg is ready and has gelled all of the water, add it to the pumpkin mixture and whisk to combine.
5. Add the oats, oat (or almond) flour, baking powder, salt and spices to the pumpkin mixture and mix.
6. Fold in the cranberries and pumpkin seeds.
7. Drop about 1/4 cup sized scoops of the mixture onto a baking sheet and flatten (cookies won’t spread while baking). Bake for about 15-20 minutes until edges are lightly browned.
8. Let cookies cool completely on the baking sheet.
9. Cookies can be stored in an airtight storage container at room temp for 2-3 days or refrigerated for 1 week. Cookies can also be frozen for 2 months.

Nutrient Highlights

Ground Flax: Loaded with omega-3 fatty acids. Anti-inflammatory and antioxidant properties. Flax can take on a gel-like texture due to the high fiber content. This gel coats the gut and helps slow digestion to make you feel satisfied. It also helps bulk up stool and feed the friendly bacteria in your gut.

Coconut Oil: The fat from coconut can allow our body to better absorb these essential fat-soluble vitamins (A, D, E, and K). It can increase “good” cholesterol levels (HDL). The fat in coconut is 90% MCTs which has shown to have a positive effect on metabolism and inflammation. MCTs have also shown to increase satiety leading us to feel more satisfied after consumption. Great non-dairy alternative for soups and sauces.

Honey: Twice as sweet as sugar you can use half as much to get the same sweetness level and lower the risk of blood sugar spikes. Honey is naturally antibacterial and antioxidant, supports gut health and provides minerals.

Nut Butters: Good source of riboflavin, manganese, and magnesium. A very good source of Vitamin E. (antioxidant), good healthy fat.

Pureed Pumpkin: High in fiber (7 grams per cup), vitamin A, C, and potassium. The high vitamin A content promotes eye health and boosts the immune system.

Oats:  Full of soluble fiber (beta-glucan), which has been shown to slow digestion, increase satiety, and bind to cholesterol to excrete it out of the body. Oats also have plant chemicals that act as antioxidants to reduce damaging effects of chronic inflammation.

Cinnamon:  It has been shown to enhance motor function and normalize neurotransmitter levels. Cinnamon can help improve insulin sensitivity and help maintain stable blood sugar levels.

Ginger: Ginger’s bioactive compound 6-gingerol has been shown to have the ability to modulate cellular pathways that are active in cancer prevention. It also improves lipid metabolism, which decreases the risk of cardiovascular disease and diabetes.

Nutmeg:  Shown to boost our mood by increasing levels of serotonin and dopamine, nutmeg has also been shown to help relieve pain and relax blood vessels to lower blood pressure.

Cranberries: Good source of vitamin C, cranberries have protective benefits against bacteria that cause urinary tract infections, and can help improve blood circulation and reduce inflammation.

Pumpkin Seeds: Packed full of antioxidants and anti-inflammatory properties. Have been linked to reducing risk of breast and prostate cancer. Great source of magnesium to help control blood pressure, protect heart health, maintain healthy bones and balance blood sugar levels.