Pumpkin Breakfast Cookies | Vegan & Gluten Free
Cookies for breakfast? YES YES YES. These Pumpkin Breakfast Cookies are great for a quick and healthy on-the-go breakfast or for a guilt free sweet tooth craving. The ingredients in this recipe can be easily interchanged to modify the season or whatever flavors you are in the mood for. My favorite way to enjoy these badboys are with a cup of Four Sigmatic coffee around mid morning. I usually fast in the morning with juice/warm lemon water until I get hungry. By that point I’m ready to enjoy something healthy and filling and these do the trick!
Pumpkin Breakfast Cookies
2 cups of rolled oats
4 very ripe bananas
1/2 can of organic pumpkin
handful of raisins
1 cap full of vanilla extract
1 teaspoon of cinnamon
Preheat oven to 350 F
Line a baking sheet with coconut oil
Mix all ingredients together and smash with a fork
Scoop batter out with a spoon onto baking sheet
Bake for 13-15 minutes
Prep time: 5 minutes
If you want these more “cookie” like rather than the soft texture that they are, take another cup of oats and blend to make oat flour. Add to batch along with some baking soda.
Take the remaining pumpkin out of the can into a glass container to store in the refrigerator. Do not keep it in the can.