Pumpkin Spice Breakfast Cookies
After making my first batch of breakfast cookies a few weeks ago, I have been eating them for breakfast every morning and using as much self control not to turn this into a food blog dedicated solely to breakfast cookie recipes.
If this is your first time venturing into grain free breakfast cookies, let me give you a quick overview.
They are like the top of a muffin, soft, moist, and exactly what your busy mornings need. You can make a big batch, freeze them and then grab one or two to eat on the go when you are running out the door.
As this is the season of everything pumpkin flavoured, I thought I would jump on the bandwagon and make a pumpkin spice breakfast cookie. Adding pumpkin puree to the batter makes the cookies incredibly moist and a combination of cloves, cinnamon, ginger and nutmeg gives them a delicious autumn spiced flavour.
I like keeping these cookies simple with just chopped pecans and a sprinkle of shredded coconut on top, but you can add a bit more chewy texture by also tossing in a handful of raisins.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Pumpkin Spice Breakfast CookiesLeave a Review »
- 1 cup pumpkin puree
- 2 eggs
- 1 tsp vanilla
- 1/3 cup coconut oil
- 2 tbsp honey
- 1 1/2 cups almond flour
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp baking soda
- 2/3 cup chopped pecans + 2 tbsp finely chopped pecans for the tops
- 1/4 cup raisins optional
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- In the bowl of an electric mixer combine the pumpkin puree, eggs, vanilla, coconut oil and honey and blend until well combined.
- Add in the remaining ingredients (except the 2 tbsp chopped pecans) and mix.
- On a parchment paper lined baking sheet drop large spoonfuls of the batter and then gently press down on each to slightly flatten. Sprinkle the tops of each cookie with the remaining chopped pecans.
- Bake the cookies for approximately 15-18 minutes until golden on top. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.