Gluten Free Pumpkin Breakfast Cookies Recipe
Cookies for Breakfast! Packed with good-for-you ingredients, these healthy bites are nutritious enough to eat for breakfast, but they’re equally terrific as an afternoon snack with a cup of tea.
These treats may look like dessert but are packed with healthy ingredients so you can enjoy them for breakfast, or anytime.
- ½ cup pumpkin puree not pumpkin pie filling
- 1 medium ripe banana mashed well
- 1 large egg
- ¼ cup creamy unsweetened almond butter
- ¼ cup honey
- 2 cups gluten-free rolled oats
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon kosher or fine sea salt
- ¼ cup raisins
- ¼ cup chopped walnuts or pecans
Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
In a medium bowl, combine the pumpkin, mashed banana, egg, almond butter, and honey. In a large bowl, combine the remaining ingredients. Pour the wet ingredients into the dry ingredients and stir to combine thoroughly.
Drop rounded tablespoons of dough onto the baking sheets. Flatten the cookies slightly with your fingers. (They will not change shape much during baking.) Bake until golden brown, about 18 minutes. Cool completely. Store in an airtight container for up to 3 days at room temperature. (Refrigerate for up to 5 days or freeze for up to 3 months.)
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