Breakfast Cookies- two ways


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
2 eggs
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
3 eggs
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.


Sharing at Raising Homemakers, Women Living Well, Full Plate Thursday

6 thoughts on “Breakfast Cookies- two ways

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