Cookies for breakfast?
All cookies? Probably not, but low sugar-added breakfast cookies, yes! These are packed with whole ingredients like rolled oats, dried fruit, nuts and seeds and the best part about this recipe is that you can really customize it to your palate and preferences. Switch the nuts, dried fruits and seeds to create something totally unique. Grab two for breakfast with a handful of nuts or a hardboiled egg for extra protein and you’ve got a great quick breakfast meal.
Spiced Pumpkin Breakfast Cookies
Makes 1 dozen
2 cups rolled oats
½ cup dried apricots, diced
½ cup dried cranberries
½ cup pecan, pieces
¼ cup dried apples, diced
¼ cup roasted coconut, flakes
½ cup pumpkin seeds, unsalted
1/4 cup coconut oil
1/4 cup maple syrup
¼ cup pumpkin pureed
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp cardamom
1/4 tsp ground nutmeg
2 eggs beaten
1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
2. Mix the oats, apricots, cranberries, apples, pecans, pumpkin seeds, and coconut flakes in a medium mixing bowl.
3. In a medium saucepan over medium heat combine the coconut oil, maple syrup, pumpkin and spices. Cook for about 5 minutes or until the coconut oil is a liquid.
4. Remove the saucepan from heat.
5. Add the eggs to the liquid mixture.
6. Add the liquid mixture to the dry ingredients. Mix together until well combined.
7. Drop 1/4 cup sized scoops of the mixture onto a cookie sheet and flatten the cookies.
8. Bake for about 15-25 minutes until the edges are lightly browned around the edges.
8. Let the cookies cool on a baking sheet. Store in an airtight container.