Nutritious pumpkin breakfast cookies
Oh my. These cookies are ridiculous. Not only because they taste AMAZING, are nutritious, filling and easy to make, but they are also really easily flexible to incorporate more of what you love or less of what you don’t.
We spent a Saturday carving pumpkins with baby Ethan and my family – find out how we carved his hand and footprints into a pumpkin here. Left with some fleshy bits of the pumpkin, I was inspired to use them (waste not, want not, and all that). I think I will be carving pumpkins every October now, just so I can make these.
Adapting the pumpkin breakfast cookie recipe
• Dried fruit – you can select your favourite dried fruit – or simply use what you have in your pantry. I used 150g Cranberries, and the rest was made up of chopped apricots and dates. Just ensure they are all small so that the cookie forms a nice shape. I strongly suggest using dried cranberries though, as they are such a beautiful autumn colour against the green of the pumpkin seeds
• Pumpkin puree – I steamed 2 large handfuls of pumpkin and then blitzed them in the liquidiser
• Oats – you do need a mixture of rolled and quick oats to form a texture that will mould easily into a cookie
• Pumpkin seeds – I used 170g pumpkin seeds and the rest of the measurement was made up of sunflower seeds, flaked almonds and pine nuts, just because they needed using up.
• Protein Powder – this is not on the ingredients list as it’s not imperative to the recipe; however I did add 2 table spoons of protein powder into the mixture, just because I like increase its nutritional content.
• Cinnamon – you could also use mixed spice or pumpkin spice if you have this in your cupboard.
1 tsp Cinnamon
½ tsp salt
220g dried fruit
150g pumpkin puree
200g rolled oats
200g quick oats
70g coconut oil
220g Pumpkin seeds
This makes 16 decent sized cookies.
Simply mix the dry ingredients in a bowl, then add the honey, coconut oil (melted), eggs (beaten) and pumpkin puree. Simply mix until all the ingredients are combined and the texture is easy to mould. Mould the mixture into large cookie shapes. The mixture will not expand whilst cooking so make them to the size you want. Bake on a baking tray lined with greaseproof paper in the oven for approx. 17 minutes at 170 degrees.
We hope you enjoy this recipe – we love eating them with a cup of Earl Grey tea and some natural yoghurt. you can also try our delicious Pumpkin Bread here.