Maple Pumpkin Breakfast Cookies
Prep Notes
Looking for a great alternative to the overly sweet store-bought energy bars? Packed with antioxidants and fiber, this one is "snack-a-licious" and healthy enough for a quick breakfast option! It will keep you satisfied without going to your waistline! This is a vegan option, but you can add honey and egg for a more traditional recipe. See pro cooking tip below!
Cooking Time
30 minutes
Yields
20 cookies (serving size 2 cookies)
Ingredients
3 tbsp Water (warm)
1 tbsp Ground Flax Seed
1 cup Oats (quick or rolled)
1/4 cup Steel Cut Oats (see pro tip below)
1 1/2 tsp Ground Chia Seed
2 tsp Cinnamon
1 tsp Nutmeg (or ground allspice)
1/4 tsp Sea Salt
1 1/2 tsp Baking Powder
1/2 cup Pumpkin Seeds
1/2 cup Sunflower Seeds
1 cup Pitted Dates (Deglet, chopped, about 16-18 dates)
3/4 cup Pureed Pumpkin or an equal amount of canned Pureed Pumpkin (or other squash, see pro tips)
2 Tbsp Maple Syrup
1 tbsp Coconut Oil (melted)
1-2 Carrots (grated, about 1 1/4 cup)
Directions
- Preheat oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
- Make chiaseed or flaxseed egg: combine 1 tbsp ground chia or flaxseed with 3 tbsp warm water. Mix to combine. Set aside.
- Combine dry ingredients: oats, chia seed, cinnamon, nutmeg, sea salt, baking powder, pumpkin seeds, and sunflower seeds in a large bowl. Mix well to combine.
- Combine wet ingredients: Add dates, pureed pumpkin, maple syrup, coconut oil, chia egg, and grated carrot. Mix well to combine.
- Add wet to dry ingredients and mix well. Form cookies lined tray using a small lid Mason jar rim as a mold. You should be able to fit 8-10 cookies per sheet. They won't spread.
- Place in the oven and bake for 30 to 40 minutes depending on how crispy you like your cookies.
- Remove from oven and let cool on a rack. Enjoy!
- Store in an air-tight container in the refrigerator or freeze.
Notes
You can use 1 large egg, lightly beaten, in place of the chia or flax egg.
Use 3 Tbsp honey in place of maple syrup if desired.
No Mason jar lids? Roll a heaping tablespoon of dough into a ball and flatten on cookie tray to form your cookies.
Add variety! Use different varieties of winter squash for flavor. Some suggestions: pureed butternut squash, carnival squash, sweet dumpling, acorn, or even sweet potato!
No steel-cut oats? Use all rolled oats instead.
Credit
Evey Schweig Health Coach & Inflammation Specialist
https://eveyschweig.com/apps/recipe/details/id/Maple-Pumpkin-Breakfast-Cookies
