Healthy breakfast cookies with pumpkin are like a cereal bowl filled with delicious crunchy oatmeal, fruity bits, seeds and pumpkin. The practical shape of a biscuit is ideal for breakfast in the office and on the go. You can prepare this vegan and gluten-free breakfast snack days in advance, so you can save yourself the preparations in the early morning.
With these healthy oat biscuits, there were different ideas about the condition: production from healthy wholemeal flour and healthier with little sugar (no sugar is used in this recipe).
Just like the vegan cinnamon apple pie cookies , these are free from refined sugar and made from whole grains. Simple, good for you! I’m not claiming these cookies are super healthy, but these are definitely way better than the store-bought stuff.
These oatmeal cookies will:
- made from whole grains – whole wheat and whole oats
- packed with fiber
- free from refined sugar
- without eggs thanks to the use of linseed
- and with simple ingredients that almost everyone has in the pantry
These cookies require basic ingredients you should have at home
To make these cookies more nutritious, I made them entirely from different types of oatmeal, 50% crunchy and 50% tender. These cookies are flavored with ginger and cinnamon, two of my favorite spices. You can change the amounts of these spices to suit your taste. I love a little more flavor in my cookies so I added 1/2 to 1/4 teaspoon at a time.
I used coconut oil here, but you can also use margarine or ghee. These healthy pumpkin breakfast cookies are refined sugar-free because they’re sweetened with agave syrup and dried cranberries (almost any dried fruit you may need to chop up will work as an alternative). But you can also use other types of syrup or sweeten with honey.
I also packed some pumpkin seeds (you can also use chopped cashews or almonds) in the cookies for its crunch.
The pumpkin flavor now comes from a portion of pumpkin puree left over from last supper, paired with the aromatic spices.
The dough for these cookies is quite sticky. So the best way to shape the cookies is with wet hands, making small balls and then flattening them. There’s no need to roll the dough here, that makes it a lot easier, doesn’t it?
other recipes that might interest you, like our healthy breakfast cookies with pumpkin:
- white chocolate cake
- Pumpkin seed croissants with chocolate
- Swedish cinnamon buns
- Oriental fried oatmeal
- Baked Chinese cabbage with an oatmeal crust
- more biscuits and pastries can be found here…
healthy breakfast cookies with pumpkin
- 180 G coconut oil
- 150 G agave syrup syrup, honey
- 160 G Oatmeal “tender”
- 160 G Oatmeal “pithy”
- 100 G dried cranberries
- 80 G pumpkin seeds
- 50 G Linseed crushed
- 1 tsp Cinammon ground
- ¼ tsp Ginger* ground
- ½ tsp kosher salt*
- 200 G pumpkin puree
- Preheat the oven to 180°C. Line a baking sheet with parchment paper.
- In a small saucepan, combine warm coconut oil and syrup.
- In a large enough bowl, mix all ingredients such as rolled oats, cranberries, pumpkin seeds, ground flaxseeds, spices and pumpkin puree with the coconut oil and syrup. Stir until everything is well mixed and a sticky mass has formed.
- Shape the mixture into balls and flatten them on the baking sheet. The biscuits do not stretch, so you can work with small gaps.
- Bake in the middle of the oven for about 20 minutes. The cookies are done when the edges are lightly browned.
- Allow the cookies to cool completely on the baking sheet before storing in an airtight storage container.