Autumn Harvest Breakfast Cookies with Maple Drizzle
AuthorJohnna
Ingredients
1 ½cupsgluten-free rolled oats, purity protocol
1cupunsweetened coconut flakes(the large ones work better than shreds)
1cupdried cranberries(I prefer Eden Organics, sweetened with fruit juice)
½cupchopped pumpkin seeds
¼cupbuckwheat flour
1teaspooncinnamon
½teaspoonfinely ground sea salt
½teaspoonallspice
½teaspoonginger
¼teaspoonnutmeg
2/3cuppumpkin puree
3large eggs from happy hens
¼cupcoconut oil
1teaspoonvanilla extract or vanilla bean paste
For the Drizzle: (optional)
1T. maple syrup
3T. powdered sugar
Instructions
Preheat oven to 350 degrees. Line ba aking sheet with parchment or Silpat baking mat.
In a large mixing bowl, combine all of the dry ingredients. Break up any clumps in the dried cranberries.
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.
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:
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.
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!