breakfast

pumpkin

cookies

gluten-free | nut-free |vegan option

+ gluten-free rolled oats + gluten-free all-purpose flour + baking soda + baking powder + pumpkin pie spice + flax meal + water + honey (maple syrup for vegan) + sunflower seed butter + pumpkin puree + coconut oil ADD-IN OPTIONS: + dried cranberries + pepitas + unsweetened coconut + dark chocolate chips

INGREDIENTS

Preheat the oven to 350 degrees. Make the flax 'egg'. Mix all ingredients together in a mixing bowl.

STEP 1:

Fold in the add-ins.  Scoop batter out by large spoonfuls, place on a parchment-covered baking sheet. Divide batter into 12-18 cookies.

STEP 2:

Bake the cookies for 15-20 minutes or until golden brown. Remove the pan, allow to cool for 5 minutes before transferring to a cooling rack

STEP 3:

Once cooled, place in a covered container and keep for up to 4 days.

HOW LONG WILL THEY LAST?

They're freezer-friendly! Once cooled, place in a freezer bag/container and freeze for up to 3months.

FREEZER-FRIENDLY?

Made with all healthy ingredients, these oatmeal breakfast cookies are soft and filling. Kid-friendly, nut-free, and the perfect breakfast or snack recipe to keep on hand!

GIVE THIS RECIPE A TRY!