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This is the time of year when I start having trouble getting out of bed in the morning. It’s cool in the house, toasty under the covers and daylight arrives late.
But the lure of these breakfast cookies is enough to pull me out of bed. Is that bad to admit that food entices me to get up and get moving? One of these, warmed a bit, with a hot cup of coffee is the perfect way to start a crisp, autumn day. Well, okay…two cups of coffee.
Autumn Harvest Breakfast Cookies with Maple Drizzle
Ingredients
- 1 ½ cups gluten-free rolled oats, purity protocol
- 1 cup unsweetened coconut flakes (the large ones work better than shreds)
- 1 cup dried cranberries (I prefer Eden Organics, sweetened with fruit juice)
- ½ cup chopped pumpkin seeds
- ¼ cup buckwheat flour
- 1 teaspoon cinnamon
- ½ teaspoon finely ground sea salt
- ½ teaspoon allspice
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 2/3 cup pumpkin puree
- 3 large eggs from happy hens
- ¼ cup coconut oil
- 1 teaspoon vanilla extract or vanilla bean paste
For the Drizzle: (optional)
- 1 T . maple syrup
- 3 T . powdered sugar
Instructions
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Preheat oven to 350 degrees. Line ba aking sheet with parchment or Silpat baking mat.
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In a large mixing bowl, combine all of the dry ingredients. Break up any clumps in the dried cranberries.
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In a second mixing bowl, combine the pumpkin, eggs, coconut oil and vanilla. Combine well. Add to dry ingredients in large mixing bowl. Mix well to combine.
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Using a 3” round biscuit/donut/cookie cutter, press spoonfuls of batter into it. Or you may like to use a 1 ½” cutter to make smaller cookies. Turn out onto a parchment or silpat lined baking sheet. Bake at 350 for 20 minutes, until lightly browned around the edges. For smaller cookies, check in on them at 15 minutes. They are usually done around 18 minutes depending on your oven. Allow to cool before adding the drizzle, which is optional.)
For the drizzle:
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In a small bowl, combine maple syrup and powdered sugar. Drizzle over the top of cooled cookies. Allow to set a few minutes before eating.
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These may be eaten warm or at room temperature. They will keep well for 2-3 days in an airtight container or up to a week in the refrigerator. They also freeze well!
Wow, Johnna!! These breakfast cookies look amazing. I need something to get me out of the bed these cool mornings, too. Thanks so much for this tasty solution. 🙂
Shirley
Thanks for linking these up to our Gluten-Free Recipe Fix event! As I’ve commented before, these are a tasty way to start one’s day and are full of goodness–in both flavor and nutrition. 🙂
Shirley
I’m so excited about the Gluten-Free Recipe Fix events. Thanks to all of you who are hosting.
Good, wholesome gf recipes here, lovely.
Now, eggs….. Vegan. Is it fine to use chia or flax seed eggs please? I don’t flinch at one, maybe two (successful, like always replacing yeast with baking powder, flatter but lovely) three is trying on a little do you think?
I would be concerned pushing it with 3 eggs in a recipe, as you’ve said. I’m ok with replacing one egg, but don’t know how this would work with an egg replacer. Would love to try it with aquafaba. Report back if you try something and let us all know how it goes!
How many carbs are in this recipe?
I don’t provide nutritional information on my recipes because of the amount of variables. In the gluten-free and food allergy communities, we all make so many ingredient adjustments to fit our needs that it can be misleading to provide information based on my choices. I use My Fitness Pal when I want to get nutritional information from a recipe, there are several other free options as well. I hope that’s helpful.