Pumpkin Oatmeal Breakfast Cookies {Gluten Free}

Oh Fall, the season of 100 degree temperatures, Mars-like humidity, and pumpkin spiced toilet paper at the grocery store… in Los Angeles at least. But having been here for 9 years now, I am starting to embrace everything that this wonderful season has to offer, including the pumpkin spice explosion that happens every October. In fact, I am embracing it so much that I decided to create these pumpkin oatmeal breakfast cookies for those busy weekday mornings when there is not even time to pour a bowl of cereal (yes those happen in our house too!)

One of the great things about fall baking, in the US at least, is that you can get away with putting pumpkin in anything. Pumpkin is a wonderfully nutrient dense vegetable. It is a good source of Vitamin E, the B vitamins, Iron, and Magnesium, and a very good source of fiber, Vitamin A, Vitamin C, and Potassium. If that doesn’t mean much to you, just know that it is full of a variety of very healthful vitamins and minerals, so adding it to your breakfast is always a good idea. And combining it with omega-3-filled flax and chia seeds and fiber-filled oats results in these very nutritious pumpkin oatmeal breakfast cookies.

5.0 from 2 reviews

Pumpkin Oatmeal Breakfast Cookies {Gluten Free}

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

Author: Esther Schultz

Serves: 12

Ingredients

• ¼ cup coconut oil, melted
• ¼ cup maple syrup
• 1 egg
• ½ cup pumpkin puree
• 1¼ cups rolled oats (use gluten free oats for gluten free cookies)
• ½ cup garbanzo bean flour
• ¼ cup ground flaxseed
• 1 tbsp chia seeds
• 1 tsp pumpkin spice
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup chocolate chips

Instructions

1. Preheat the oven to 350F (180C).
2. Line a large baking sheet with parchment or grease it well.
3. In a large bowl whisk together the coconut oil, maple syrup, egg, and pumpkin puree.
4. In a separate bowl, combine the rolled oats, garbanzo bean flour, flaxseed, chia seeds, pumpkin spice, baking soda, and salt.
5. Add the dry ingredients to the wet and stir until combined.
6. Pour in the chocolate chips and mix.
7. Drop the cookie dough 1 heaped tablespoon at a time on the parchment lined baking sheet. Press them down slightly to make cookie shapes (they will not spread in the oven).
8. Bake for 13-15 minutes or until firm on the outside, then remove from the oven and place on a cooling rack to cool.

3.5.3217