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5
from 1 vote
Pumpkin Pie Breakfast Cookies Recipe
These Pumpkin Pie Breakfast Cookies are the perfect breakfast snack on the go this autumn (fall!). They're healthy too!
Prep Time
20
minutes
mins
Cook Time
18
minutes
mins
Total Time
38
minutes
mins
Course:
Breakfast, Cookies, halloween
Cuisine:
American
Diet:
Vegan, Vegetarian
Servings:
12
cookies
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Grater
Silicone spatula
Large mixing bowl
Nonstick baking sheet
Parchment/baking paper
Spoon
Ingredients
100
g
milled flaxseed
100
g
wholemeal flour (wholewheat flour)
wholewheat flour
100
g
rolled oats
1
tsp
baking powder
1
tbsp
pumpkin spice
or mixed spice
50
g
pumpkin puree
85
g
sultanas
finely chopped
1
dessert apple
cored and coarsely grated
1/2
carrot
finely grated
40
g
pecan nuts
roughly chopped
3
tbsp
sunflower oil
125
ml
maple syrup
1
tsp
vanilla extract
35
g
dark chocolate
melted
Metric
-
Ounces
Instructions
Preheat the oven to 180C (160C fan).
Put the milled flaxseed, flour, oats, baking powder, and pumpkin spice (or mixed spice) in a bowl and stir well.
Add the pumpkin puree, sultanas, apple, carrot, pecan nuts, oil, maple syrup and vanilla extract. Stir until you have a soft dough.
Divide the mixture into 12 balls and place them onto lined baking sheets. Flatten into thick rounds.
Bake for 15-18 minutes or until browned.
Leave to cool on a wire rack.
Melt the dark chocolate and drizzle over the cookies.
Once set, pack into a plastic container and store in the fridge for up to three days.
Video
Nutrition
Calories:
250
kcal
|
Carbohydrates:
35
g
|
Protein:
4
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
9
mg
|
Potassium:
319
mg
|
Fiber:
6
g
|
Sugar:
16
g
|
Vitamin A:
1086
IU
|
Vitamin C:
1
mg
|
Calcium:
72
mg
|
Iron:
2
mg
Tried this recipe?
Snap a pic and tag
@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!