pumpkin spice breakfast cookies and a more thoughtful holiday
Serves: 12
  • 2 tablespoons chia seeds
  • 6 tablespoons water
  • 1½ cups oats
  • ½ cup oat flour
  • ½ cup hazelnut flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 11/2 teaspoons pumpkin pie spice
  • ½ teaspoon kosher salt
  • ½ cup pumpkin purée
  • ½ cup almond butter
  • 2 tablespoons coconut oil, melted
  • ¼ Cup maple syrup
  • 1 teaspoon vanilla extract
  • 3 tablespoons chopped hazelnuts
  • 3 tablespoons dried cranberries
  • 2 tablespoons turbinado sugar
  1. Pre-heat the oven to 350 degrees and line a baking sheet with parchment paper
  2. Grind the chia seeds in a spice grinder or with a mortar and pestle until a fine powder. In a small
  3. bowl combine the chia seeds with the six tablespoons of water and let sit for 5-10 minutes to gel while you prepare the rest of the batter.
  4. In a medium bowl combine the oats, oat flour, hazelnut flour, baking soda, baking powder, pumpkin pie spice, and kosher salt and whisk to combine.
  5. In a separate large bowl whisk together the pumpkin puree, almond butter, coconut oil, maple syrup and vanilla extract.
  6. Add the dry ingredients to the wet and stir well to combine. Add the hazelnuts and cranberries stir gently to combine. Using a large cookie scoop or a ¼ cup measuring cup, scoop the mixture onto the prepared baking sheet leaving about 1-inch between. Bake for 15-17 minutes until the cookies are firm to the touch but still yield a bit in the center. Transfer to a cooling rack and let cool completely before serving. Cookies will keep at room temperature for 3-4 days or you can freeze them up to 3 months. Thaw in the fridge overnight or pop them into a 350-degree oven for 5 minutes if desired.
Recipe by Scaling Back at https://www.scalingbackblog.com/pumpkin-spice-breakfast-cookies-a-video/