Gluten Free Pumpkin Breakfast Cookies
These treats may look like dessert but are packed with healthy ingredients so you can enjoy them for breakfast, or anytime.
Servings: 24 Servings
Calories: 73kcal
Ingredients
- 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
Instructions
- 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.)
Nutrition
Calories: 73kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Cholesterol: 6mg | Sodium: 28mg | Potassium: 105mg | Fiber: 1g | Sugar: 3g | Vitamin A: 805IU | Vitamin C: 0.7mg | Calcium: 22mg | Iron: 0.6mg