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Pumpkin Spiced Breakfast Cookies
These wholesome and healthy pumpkin breakfast cookies are naturally sweetened with applesauce and cranberries, and flour free!
Katie's Conscious Kitchen
rolled oats, dry
unsweetened pumpkin purée
chopped nuts (I used a mix of pumpkin seeds, walnuts, and pecans)
pumpkin pie spice
or make your own, see notes
Preheat the oven to 350 °F and line a baking sheet with parchment paper.
Combine all ingredients in a small mixing bowl and mix well.
Drop scoops of batter onto the baking sheet to make 6 cookies. To make them extra pretty, sprinkle a few nuts and cranberries on top.
Bake for 15-20 minutes, until firmed up and holding together.
Let cool for a few minutes before eating. Serve warm, or cooled.
These can be made ahead and store well.
To make your own pumpkin pie spice, combine the following:
1 Tbsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground allspice
Feel free to sweeten these with 1 Tbsp of maple syrup or honey, and a few chocolate chips.
This recipe makes 2 weight loss friendly breakfasts, so divide the batch in half.
Recipe from Katie's Conscious Kitchen