It’s not very British is it but these pumpkin breakfast cookies are so delicious you’ll be making them throughout the pumpkin season. Packed with goodness from oats, seeds and nuts they’re really filling and super nutritious.
Makes about 20 cookies
2oog gluten free rolled oats
50g unsweetened desiccated coconut
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 flax eggs*
120g pumpkin puree
150g almond butter
100ml agave syrup
50g hulled hemp seeds
35g pumpkin seeds, chopped
35g sunflower seeds, chopped
1 tea spoon pumpkin spice - or combine, cinnamon, ginger, nutmeg and cloves going sparingly on the cloves.
*For two flax eggs, combine 2 tablespoons ground flaxseed meal with 6 tablespoons warm water. Stir and let sit for 15 minutes to form an egg like consistency.
Prepare the flax eggs as described above.
Preheat the oven to 350ºF/175ºC. Line two large baking sheets with greaseproof paper.
In a large bowl, mix together all the dry ingredients (oats, coconut, baking powder, baking soda, salt, sultanas, spice).
In a saucepan, melt the almond butter, agave syrup whisking until smooth. Add the flax egg and pumpkin puree.
Pour the wet mixture into the dry ingredients and mix everything until the mixture resembles a cookie dough.
If the dough is too sticky to handle, refrigerate it for 10-15 minutes to firm up slightly.
Add an ice cream sized scoop of dough onto the prepared baking sheet spacing them about 1 inch apart. Leave them in round hummocks or lightly flatten the top of each cookie with your hands or a fork.
Bake the cookies for 15-20 minutes. Allow to cool for 5 minutes on the tray then use a spatula to carefully transfer them to a cooling rack.
If you make these amazing cookies share a pic on my Instagram or Facebook and let me know what fruit combinations you like most.
Try my other Pumpkin recipes too
Pumpkin energy balls - delicious treats
Roast pumpkin seeds with fennel and chilli - a perfect way to avoid wasting the super nutritious seeds
Substitute pumpkin in this Spicy Thai butternut squash soup - one of my favourite winter soups
Pumpkin corn bread - a fabulous alternative to wheat bread and perfect with soup