Pumpkin Breakfast Cookies
Welcome to Fall! Pumpkins everywhere! 3 weeks until Thanksgiving! Leaves are changing colour, evening are cooler…sweater weather! This simple recipe makes a great morning breakfast for anyone who is “on the run” or a mid-morning pick up. Today, I had the help of my little friend, Charlotte who loved dumping and mixing and tasting. These are an easy and fun recipe to make with kids and if you buy a large can of pumpkin puree, you can quadruple the recipe and it makes about 4 dozen cookies.
In a large bowl, mix…
4 cups of rolled oats
4 cups of quick oats
(I use certified gluten free oats)
2 -1/2 cups of unsweetened dried cranberries
2 – 1/2 cups of pumpkin seeks
2 cups of chocolate chips
1 cup of ground flaxseed
8 teaspoons of cinnamon
2 teaspoons of salt
Add…
1 cup of melted coconut oil
1 cup of honey or maple syrup
1 large can of pumpkin puree
8 large eggs – beaten
Stir everything VERY WELL so that it is sticky. Preheat the oven to 350 degrees F. Drop by ice cream scoop onto cookie sheets lined with parchment paper. Push down with a fork and bake for 20 minutes.
These are so delicious! Hard to believe they are healthy as you are eating them!!