Yes, that’s right. On this occasion, cookies for breakfast are indeed suitable and good for you! These pumpkin, oat, and chocolate chip cookies are gluten-free, refined sugar-free, vegan, and unbelievably easy to make. Flavors are soft, mellow, and jazzed up by the cinnamon, nutmeg, cloves, and pumpkin. The texture is tender and almost cake-like, although it can be crisped by increasing the baking time. Perfect to trick little ones into eating nutritious snacks. Not to mention the dreamy aroma that the cookies release while baking. Undeniably, one of my favorite recipes of the season.
It’s such a privilege to live in a world where there are Octobers… and pumpkins. Xx
INGREDIENTS/ MAKES 10 COOKIES
1 packed cup/ 140 gr. oat flour or blended oats
1/2 cup/110 gr. canned pumpkin puree
2 tablespoons ground flax seeds
2 tablespoons coconut oil
1 teaspoon vanilla extract or seeds of 1/3 vanilla bean
1 teaspoon cinnamon
1/8 teaspoon freshly ground nutmeg
pinch ground cloves
4-5 tablespoons maple syrup or honey, to your taste
1/3 cup/40 gr. walnuts, chopped, roasted for more flavor
1/3 cup/ 60 gr. semi-sweet chocolate chips, optional
1. Preheat oven to 180 C/ 350 F and line a baking sheet with parchment paper.
2. Combine all of the ingredients into a bowl and stir together with a spoon to combine.
3. Spoon 2 tablespoons of the dough, roll into a ball and flatten halfway onto the baking sheet. Repeat with the rest of the cookies and leave at least 1 in. of space between them.
4. Bake for 10-12 minutes. Cool for at least 10 minutes before serving, and enjoy!