Grain Free Pumpkin Raisin Breakfast Cookies
Get out the door fast with breakfast cookies made with sweet pumpkin and warm fall spices to make any school morning more cozy!
Servings: 12 cookies
Ingredients
- 1 cup finely shredded unsweetened coconut
If you have a coconut allergy and can handle some grain, rolled oats or sprouted oats will work
- ½ heaping cup walnuts
Swap for an even ½ cup of sunflower seeds if you are nut free
- ½ heaping cup pecans
Swap for and even ½ cup seeds of choice here if you are nut free
- ¼ cup pepitas
pumpkin seeds
- ¼ cup flax seed meal
chia seeds
should work here too
- ½ cup raisins
- ¾ cup pumpkin puree
- ¼ cup nut or seed butter of choice I've made these with almond butter, tahini, cashew butter, and almond butter. Sunflower seed butter should be fine too.
- 1/4 – 1/3 cup pure maple syrup Raw honey would work here too. I think the warmth of the maple syrup works well with the pumpkin and pumpkin spices!
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- ¼ tsp sea salt
should work here too
Instructions
- Pre-heat the oven to 350 degrees.
- Coarsely chop the walnuts, pecans, and pepitas. (I like to buzz them up in my food processor to get coarse bits.)
- Put all the ingredients into a medium mixing bowl and combine well with a spatula.
- Form the dough into cookies using your hands, and place on a Silpat or parchment paper lined baking sheet.
- Bake for 25-30 minutes at 350 degrees. Let the cookies cool 10 minutes on the cookie sheet, and then transfer to a cooling rack to cool further (or you may eat them before they cool!)