Pumpkin Spice Breakfast Cookies
 
 
Author:
Serves: 16 large cookies
Ingredients
  • 1 egg
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ¼ cup maple syrup
  • 1 tsp. vanilla
  • ¼ cup melted butter
  • 1 cup large flake oats, gluten-free
  • 1¼ cup Bob's Red Mill all purpose gluten-free baking flour
  • 2 tsp. ground cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. ground ginger
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • pinch of salt
  • ⅔ cup dark brown sugar
  • ¼ cup hemp seeds
  • ⅔ cup pumpkin seeds
  • ⅔ cup chocolate chips or dried cranberries
Instructions
  1. Preheat the oven to 325F.
  2. Line a cookie sheet with parchment paper.
  3. In a large bowl, combine the egg, pumpkin puree, maple syrup, vanilla and butter.
  4. Whisk until mixed.
  5. Add all of the remaining ingredients. Fold together with a rubber spatula until the wet ingredients are fully mixed into the dry ingredients (try not to over-mix it but make sure it is fully combined).
  6. Use an ice cream scoop to form balls of cookie dough and release them onto the cookie sheet. Flatten them slightly into the shape you want as they will not spread out much.
  7. Leave at least 1 inch between the cookies.
  8. Bake cookies for 6-7 minutes, flip the pan and bake approximately 6 minutes more until the bottoms start to brown.
Recipe by Sugar Plum Sisters at http://sugarplumsisters.com/2016/09/pumpkin-spice-breakfast-cookies/