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Pumpkin Breakfast Cookies

by Jac's Veghead (follow)
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These lightly sweet pumpkin breakfast cookies are a great healthy breakfast on the go for those busy Autumn weekday mornings. Packed with pumpkin, spices, seeds, whole grains, healthy fats and being a generous size they are a well rounded breakfast option.

For a more decadent cookie swap the cranberries for chocolate chips and the pepitas for walnuts. It's still a healthy cookie but will feel more like a treat.

Preparation Time: 5 minutes
Cooking Time: 20 minutes (plus 20 if pumpkin needs cooking)
Makes: 10 cookies

Ingredients
cup coconut oil
cup honey
2 cups rolled oats
⅔ cup dried cranberries
⅔ cup Pepita's
teaspoon salt
cup pureed pumpkin
2 eggs
tsp cinnamon
tsp ground ginger
coconut



Method
Preheat the oven to 165 C and line a baking tray with baking paper.

In a pot warm the coconut oil and honey on a low heat. Once combined remove from the heat and stir in the pumpkin puree and eggs.

In a bowl combine the oats, cranberries, pepitas, coconut, cinnamon, ginger and salt.



Mix the dry ingredients with the wet and stir until fully combined.

Drop cup sized scoops of the mixture onto a baking sheet and squish with a fork.



Bake for 15-20 minutes until edges are lightly browned.

Let cookies cool for about 5 minutes on the baking sheet before moving to a wire rack to cool completely.



Enjoy one warm then pack the rest away in an airtight container for a breakfast on the go.

Categories
#Pumpkin
#Cookie
#Biscuit
#Treats
#Baking
#Dessert
#Healthy
#Clean
#Vegetarian
#Oats
#Cranberries
#Breakfast
#Fast
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