Pumpkin Spice Breakfast Cookies
BY JEN KOSSOWAN, MAMA.PAPA.BUBBA.
Oct 6, 2017
You know what I enjoy even more than a nutritious recipe that both of my kiddos love? A nutritious recipe that requires only eight ingredients and can be served as an on-the-go breakfast!
With school mornings back to being our norm and fall officially here, we recently stocked up our fridge and freezer with a load of super nutritious pumpkin spice breakfast cookies and I have to say — they’re a total life-saver on especially rushed mornings. The ingredients basically make them hot oatmeal, but they’re deliciously sweet, portable, and cookie shaped, which kiddos love of course! Not to mention that breakfast in cookie form also means that they can easily be taken along on the walk or ride to school if needed. Win!
Here’s what you’ll need:
- 1 cup of pure pumpkin purée (not the pie filling)
- 1 egg
- 1/2 cup of ground flax seeds
- 1/3 cup of your favourite oil (we used coconut oil in its liquid form)
- 1/4 cup of honey
- 1.5 tablespoons of pumpkin pie spice
- 2 cups of old-fashioned oats
- 1/2 cup of pumpkin seeds
Alright, let’s get started, shall we? These are so easy that you’ll definitely want to recruit your little helpers, so invite them over to help measure out all of the wet ingredients into a large bowl. Have them add the ground flax seeds and pumpkin pie spice and whisk the mixture together well.
Next, add in the oats and the pumpkin seeds and mix thoroughly using a wooden spoon.
Now here’s the important part — let the mixture sit for 15 minutes (or more). This will allow the flax and oats to absorb some of the moisture and the mixture to thicken, making it much easier to form into cookies.
When it’s ready to go, roll the mixture into 1.5-inch balls and gently press them down on a parchment-lined baking sheet using the bottom of a floured drinking glass.
And that’s it! Now pop them into a 350° oven for approximately 14 minutes or until they’re firm and just a little bit golden along the edges.
Once the cookies are cool, let your kiddos gobble a couple up and then pack what’s left into an air-tight container or bag for the fridge or freezer. In the refrigerator, these will last the school week and the general consensus is that cookies can safely be stored in the freezer for up to a few months, though my guess is that these won’t last that long!
This recipe makes 12-14 cookies depending on size and if you’re not a fan of pumpkin spice, try our soft and nutritious breakfast cookies filled with banana, apple, and carrot.
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