Pumpkin Breakfast Cookies

Posted on September 24 2016

20160924_143538_resizedWe all have those days where Fast Food Drive Thru breakfasts sound like the only way but here is another much healthier alternative that is just as quick with a little prep done on the weekend or maybe the night before.   These are super good, filling and with a piece of fruit and a little yogurt or a glass of milk with get you and your family out the door in no time. Also make a great healthy snack especially if you have fresh pumpkin from your garden or the nearest Garden Market.

Accessories:   Ankarsrum Assistant with small bowl and single whips
FlicFloc Flaker (fresh rolled oats)
Quantity:  3 dozen cookies
Preheat oven to 350 degrees

Ingredients:

  • 4 eggs
  • 1/2 cup melted Coconut Oil
  • 1/2 cup honey
  • 1 cup Pumpkin Puree (not Pumpkin Pie Filling)
  • 4 cups rolled oats (can use half quick cooking if you prefer and it will not be as chewy)
  • 1 1/4 cup dried cranberries
  • 1 1/4 cup pumpkin seeds
  • 1/2 cup ground flax
  • 2 tsp Pumpkin Pie Spice
  • 1 tsp. Sea Salt

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Beat the eggs slightly and then add the remaining wet ingredients. Mix till well  at about 2 o’clock on the dial till well blended and then add the remaining ingredients. Mix slowly just to incorporate all the ingredients.
Drop by spoonful onto a Parchment lined pan and press each cookie down a bit as they will not flatten at all on their own.  Bake for about 15 minutes till slightly brown around the edges let cool in pan and store in airtight container or freeze for a later day.  This recipe was adapted from the original recipe at www.leelalicious.com

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