These Pumpkin Pie Breakfast Cookies are the right breakfast snack on the go this autumn (fall!). And so they’re wholesome too!
I like having these Pumpkin Pie Breakfast Cookies at household breakfast or taking alongside in my bag for a mid-morning snack to get pleasure from with my mid-morning espresso or tea.
These cookies are filled with all of the flavours of pumpkin pie, together with cinnamon, nutmeg, and ginger. They’re additionally loaded with oats, pecans, pumpkin and carrots for a hearty and satisfying begin to your day.
These Pumpkin Pie Breakfast Cookies are certain to please everybody each time, so make sure to make loads!
You will discover that the recipe for these Pumpkin Pie Breakfast Cookies comprises numerous wholesome elements, making them a surprisingly good option to begin the day.
I like making a batch for the week on a Sunday night time, because it’s such a laid-back recipe to make after which i’ve sufficient for the week forward.
To make them, you may grate the apples and carrots and mix with chopped nuts, dried fruit and sunflower oil, plus maple syrup, pumpkin spice and vanilla for flavour and sweetness. You will then add flaxseed, wholemeal, flour and oats and blend the elements in a bowl till it types a chunky cookie dough.
You will then get caught in along with your arms and kind 12 balls from the dough. Squash them on a baking tray they usually’re able to cook dinner!
As soon as they’re baked and cooled, I prefer to soften a bit darkish chocolate within the microwave and drizzle it excessive. It provides a bit indulgent richness that I like!
And there you’ve gotten it – my recipe for Pumpkin Pie Breakfast Cookies! Let me know when you attempt them out, and do not forget to tag me in any photos you submit on social media. Completely satisfied baking!
Substances
- 100 g (3.5 oz) milled flaxseed
- 100 g (3.5 oz) wholemeal flour (wholewheat flour) wholewheat flour
- 100 g (3.5 oz) rolled oats
- 1 tsp baking powder
- 1 tbsp pumpkin spice or blended spice
- 50 g (1.8 oz) pumpkin puree
- 85 g (3 oz) sultanas finely chopped
- 1 dessert apple cored and coarsely grated
- 1/2 carrot finely grated
- 40 g (1.4 oz) pecan nuts roughly chopped
- 3 tbsp sunflower oil
- 125 ml (4.2 floz) maple syrup
- 1 tsp vanilla extract
- 35 g (1.2 oz) darkish chocolate melted
Gear
Directions
Preheat the oven to 180C (160C fan).
Put the milled flaxseed, flour, oats, baking powder and pumpkin spice (or blended spice) in a bowl.
Stir properly.
Add the pumpkin puree, sultanas, apple, carrot, pecan nuts, oil, maple syrup and vanilla extract.
Stir till you’ve gotten a mushy dough.
Divide the combination into 12 balls and place them onto lined baking sheets.
Flatten into thick rounds.
Bake for 15-18 minutes or till browned.
Depart to chill on a wire rack.
Soften the darkish chocolate and drizzle over the cookies.
As soon as set, pack right into a plastic container and retailer within the fridge for as much as three days.
Take pleasure in!
Print this Pumpkin Pie Breakfast Cookies recipe
Pumpkin Pie Breakfast Cookies
These Pumpkin Pie Breakfast Cookies are the right breakfast snack on the go this autumn (fall!). They’re wholesome too!
Servings: 12 cookies
Substances
- 100 g (3.5 oz) milled flaxseed
- 100 g (3.5 oz) wholemeal flour (wholewheat flour) wholewheat flour
- 100 g (3.5 oz) rolled oats
- 1 tsp baking powder
- 1 tbsp pumpkin spice or blended spice
- 50 g (1.8 oz) pumpkin puree
- 85 g (3 oz) sultanas finely chopped
- 1 dessert apple cored and coarsely grated
- 1/2 carrot finely grated
- 40 g (1.4 oz) pecan nuts roughly chopped
- 3 tbsp sunflower oil
- 125 ml (4.2 floz) maple syrup
- 1 tsp vanilla extract
- 35 g (1.2 oz) darkish chocolate melted
Directions
-
Preheat the oven to 180C (160C fan).
-
Put the milled flaxseed, flour, oats, baking powder, and pumpkin spice (or blended spice) in a bowl and stir properly.
-
Add the pumpkin puree, sultanas, apple, carrot, pecan nuts, oil, maple syrup and vanilla extract. Stir till you’ve gotten a mushy dough.
-
Divide the combination into 12 balls and place them onto lined baking sheets. Flatten into thick rounds.
-
Bake for 15-18 minutes or till browned.
-
Depart to chill on a wire rack.
-
Soften the darkish chocolate and drizzle over the cookies.
-
As soon as set, pack right into a plastic container and retailer within the fridge for as much as three days.
Diet
Energy: 250kcal | Carbohydrates: 35g | Protein: 4g | Fats: 11g | Saturated Fats: 2g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 5g | Trans Fats: 1g | Ldl cholesterol: 1mg | Sodium: 9mg | Potassium: 319mg | Fiber: 6g | Sugar: 16g | Vitamin A: 1086IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg
* Notice: dietary info is estimated, based mostly on publicly accessible knowledge. Nutrient values could fluctuate from these printed. Info on this web site shouldn’t be taken as medical recommendation. Cuisines establish the first area of inspiration for a dish.
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