Here are two tasty cookies that can be easily grabbed along with a smoothie for a quick breakfast. You will want to bake the pumpkin ones a little less than I did. My oven gave out mid way. A hundred dollars later and I have almost burnt cookies. I would have redone them but I had had enough of the oven by then.
Pumpkin Breakfast Cookie Low Carb Gluten Free
These are the cookies on the left.
1 cup pure pumpkin
1/2 cup nut butter of your choice (I used homemade peanut)
1/4 cup agave nectar
1/4 cup honey
1 Tbsp vanilla
1 cup almond meal
3/8 cup sifted coconut flour
1/4 tsp baking soda
1/8 tsp salt
2 tsp cinnamon
1/4 cup chopped nuts of your choice. ( I had almonds so that’s what went in)
Mix ingredients in order listed. Make sure to sift the coconut flour as it is very dense. Spoon onto a parchment lined cookie sheet. This recipe will make 8 large cookies. Bake at 350 for 8- 10 minutes. Fully cool before removing from tray or they will fall apart.
Oatmeal Breakfast Cookies
These are the cookies on the right.
1 cup Sucanat
1 cup old fashion rolled oats
1 cup spelt flakes or more oats
2 cups whole wheat flour
1 cup unbleached flour or more WW
1 Tbsp baking soda
1 tsp baking powder
1/2 cup nut butter ( again I used peanut)
1/3 cup almond meal
1/3 cup ground flax seed
1/2 cup applesauce
1 Tbsp vanilla
1 cup Greek yogurt
Adds in : chocolate chips, dried fruit, chopped nuts, seeds. I added fair trade chocolate and marshmallows.
Mix ingredients in order listed. If you have a mixer use it as the mix will be really thick and kinda hard to stir. I have a mixer but was too lazy to get it out and opted for a wooden spoon and an arm workout. Spoon the cookies onto parchment lined cookie sheets. You will get about 24 large cookies. Or two 8 x 8 pans that could be cut into granola bars. I did one sheet of cookies and one pan. Bake at 350 for about 10-12 minutes.