Totally excited for the weather to get a little cooler in SUNNY FLORIDA, I was staring at a can of pumpkin and thinking what I could turn it into. We had already made my CLEAN FALL GRANOLA BARS this year, and we wanted something different!
So, I came up with these cookies, that can also be eaten for BREAKFAST! I mean what child doesn’t like to think they are having COOKIES for breakfast. Call is that, and they will!
Tween, child and TODDLER approved! And even TEACHER approved too!
Irish Oatmeal Pumpkin Breakfast Cookies
Serve them as a "treat" or for Breakfast, these will be a BIG hit and perfect for fall!
- 1/4 cup coconut oil
- 1/2 cup organic cane sugar
- 2 slightly beaten whole eggs
- 1 tsp PURE VANILLA EXTRACT
- 1 1/2 cups Gluten Free All Purpose Flour
- 1 tsp GF baking powder
- 1 tsp pink sea salt
- 1 tsp pumpkin pie spice (trader joe's is the best)
- 3 cups McCann's Irish Oatmeal (remind me of my mommy)
- 1 can Organic Pumpkin
- 1/2 cup unsweetened organic applesauce
- 1/4 cup ground Flax Meal
- 1/2 cup dark chocolate chip and/or nuts of choice
Preheat oven to 350 degrees
In a large bowl, mix the beaten eggs, applesauce, oil, sugar, and pumpkin.
In a separate bowl, combine the flour, baking soda, flax, salt and spice.
Add to the liquid mixture. MIX well!
Stir in the OATMEAL until evenly coated and it starts to CLUMP!
Fold in the chocolate chips, and/or nuts!
Drop by round balls on an ungreased cookie sheet.
Bake for 12-15 minutes at 350 degrees. Cool for 1 minute before removing and let cool on a wire rack.
(For all of my 21 day fixers, I would count this is 1 yellow for 2 cookies, use your judgement when you measure them in the balls.)
ENJOY these amazing Cookies for Breakfast or an afternoon treat with cup of TEA!
Let me know how you like them!
For even more help CLEANING up your family’s meals, send me a message! I would love to help!