These are the perfect little cookies for cozy fall mornings, afternoons, or evenings! I call them breakfast cookies because they’re so healthy you can eat them for breakfast 🙂 I love using fresh pumpkin in them but you can also use canned! If you want to try cooking your own – be sure to check out my video on instagram called; “The Best Way to Cook a Fresh Pumpkin“!
You can customize these cookies to your liking by adding in different mix in’s or making them your preferred sweetness (as I provide a few options)! They naturally happen to be refined sugar free, dairy free, and gluten free! I hope you love them as much as I do!
Ingredients
– 1Â cup whole rolled oats
– 2 cups whole oats, ground into a flour
– 1Â and 1/2 tsp baking powder
– 1Â tsp cinnamon
– Optional: 1/2 tsp nutmeg (for more of a “spiced” option)
– 1/2 tsp sea salt
– 1Â teaspoon vanilla
– 1Â large pasture raised egg
– 1/2 cup mashed pumpkin (can use fresh or canned)
– 2 Tbsp. coconut oil (softened but not melted)
– 1/3Â cup honey (can increase to 1/2 cup or add 1/3 cup raw cane sugar along with the honey if you’re looking for a “sweeter” option)
– Mix In’s: dark chocolate chips, raisins, pumpkin seeds, etc.
Instructions
– Preheat oven to 325°F (convection)
– Place the 2 cups of whole oats in a blender and blend until you reach a fine flour like consistency
– Add the oat flour to a large bowl along with the 1 cup of whole oats, baking powder, cinnamon, sea salt, and nutmeg (if using). Mix until well combined
– Add the mashed pumpkin, egg, vanilla, softened coconut oil, and honey to a blender or Vitamix and mix for just a few moments (until you reach a consistent texture)
– Add the wet ingredients from the blender to the bowl of dry ingredients and mix until just combined
– Fold in mix in’s of choice (I usually do them all)!
– Place dough in the freezer for 15-20 minutes (DO NOT SKIP THIS STEP!)
– Once finished in the freezer, roll the dough into golf ball size shapes and place on a cookie tray (you might need to do 2 batches, depending on the size of your cookie tray and how big you made the cookies)
– Very lightly press the tops of your cookies. They do not need to be flat like pancakes, but you can give them a slight press to flatten them a tich.
– Bake cookies for 9-12 minutes
– Remove from oven and allow to cool before removing from cookie tray and enjoying 🙂
