Pumpkin Spice Breakfast Cookies
Pumpkin Spice Breakfast Cookies - Start your day off right with these healthy, gluten free cookies. One bowl, easy to make Fall yummy goodness. The great thing about these is you can make a batch and freeze each cookie individually to take out each day as you need them. Bake once, and enjoy a healthy breakfast for days!
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Pumpkin Spice Breakfast Cookies
an original recipe by me, Melissa aka The Alchemist
Makes 9 or 10 Cookies, recipe can easily be doubled and cookies can be frozen, wrapped individually then placed in a zip top bag, for at least 6 months.
Ingredients
1 1/2 cups (130 g.) oats - gluten free, (if you want to make these GF)- old fashioned or quick, but not instant
5 Tablespoons ground flax seeds or oat flour (oats ground in the blender or food processor till a powder) or whole wheat flour - if you use whole wheat flour they won't be gluten free
1 cup (3.2 oz.) (90.7 g.) powdered nonfat milk (make sure it's not expired, it does go bad)
1/4 cup (38 g.) brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 Tablespoon plus 1 tsp. pumpkin pie spice
3 heaping Tablespoons raisins, plus more for topping cookies (if desired)
3 heaping Tablespoons chopped walnuts plus more for topping cookies (if desired)
1 can (15 oz) (425 g.) pumpkin (not pumpkin pie filling)
1 egg
1/3 cup (79 ml) honey
Directions
Preheat oven to 350 degrees Fahrenheit, 180 Degrees Celsius, Gas Mark 4.
In a large bowl add all of the dry ingredients and whisk together. Then add the walnuts and raisins and whisk again. Add the rest of the ingredients and mix with a large spoon until well combined.
Scoop out dough with an ice cream scoop onto parchment paper lined (or silpat lined) cookie sheets. With the back of a spatula or the back of a wooden spoon pat the scoops down just a bit. They don't spread out much.
Add raisins and walnuts to each individual cookie if you wish.
Bake for 20 minutes in the preheated oven.
Let cool on wire racks. Cookies can be stored in the fridge for 5 days covered in an airtight container. You can also freeze these. Wrap them individually in plastic wrap, then place them all in a gallon sized Ziploc bag. Take one out when you wake up and by the time you want to eat it it should be defrosted. (about an hour or less.) Or you can always take one or two out the night before.