Pumpkin breakfast cookies
These nutritious cookies are satisfying and healthy. They’re also easy to take with you on the go! Often in a hurry? Make them ahead when you have a bit of free time on the weekend and then you can grab a couple on your way out every weekday morning. These cookies are the successors of the breakfast cookies featured in my second Powerfood book, so the recipe looks similar, but there are a few differences. For one, I’ve added pumpkin puree, my mix for spiced cookies and pecans. These ingredients are warming and stimulating, which makes these cookies perfect for cold and blustery days!
45 min.
Bake time
20 - 30 minutes
Portion
10 - 12 cookies
Shelf life
approx 3 days in the fridge in an airtight container
Supplies
Food processor
Baking sheet
Ingredients
150 g / 1 cup pecans or almonds
1 ripe banana
250 g whole oats, gluten-free
350 g pumpkin puree (see ‘toppings’ for recipe)
2 tsp lemon juice
1 tsp vanilla powder, unsweetened
1 tsp baking soda
3 heaping tsp mix for spiced cookies (see ‘toppings‘ for recipe)
100 g dried cranberries (sweetened with apple juice or unsweetened) or other dried fruit of choice such as wild blueberries.
3 tsp maple syrup, optional
Preheat the oven to 200C. Blitz the pecans in the food processor until finely ground and combine with the remainder of the dry ingredients in a large mixing bowl. Stir well. Then puree the banana in the food processor until creamy and smooth. Combine the bananas with the pumpkin puree and add to the dry ingredients. Knead the mixture thoroughly. If the dough is too sticky, add more oats. Shape the dough into small balls and place them (evenly spaced) one by one on to a parchment-lined baking sheet. Then flatten the balls and make sure they are more or less round. Put the cookies in the oven and bake for 20-30 minutes. Note: the underside of the cookies will brown more quickly than the top. Check on your cookies every five minutes or so to see how things are progressing.
Let the cookies cool on a cooling rack. These are a super tasty way to start your day!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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