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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!
Prep Time
10
minutes
Cook Time
15
minutes
Servings
2
Calories
Author
Katie's Conscious Kitchen
Ingredients
Grain
1/2
cup
rolled oats, dry
2 oz
Fruit/Veg
1/2
cup
unsweetened pumpkin purée
4 oz
1/2
cup
unsweetened applesauce
4 oz
1/4
cup
dried cranberries
Protein
2
Tbsp
almond butter
1 oz
3/8
cup
chopped nuts (I used a mix of pumpkin seeds, walnuts, and pecans)
3 oz
Seasonings
1.5
Tbsp
pumpkin pie spice
or make your own, see notes
1
tsp
vanilla extract
Instructions
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.
Notes
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.