Simply Courtney

Tuesday afternoon I decided that I wanted to make something pumpkin and healthy for dessert (healthy enough that it would be good for breakfast also!).  I searched for dairy free pumpkin spice breakfast cookies and found a few recipes but not one that I really loved.

I decided to do what I always do… make one of my own.  I used a few of the ideas from a few recipes, but ultimately it became something new.  I wasn’t sure if I would like them (or if anyone would for that matter), but they were a hit!  I love them.  They are perfect to go with some eggs and fruit for breakfast.  Also, these are dairy free AND gluten free.  I am trying to reduce gluten right now also, so it’s always good when I can make that happen easily.

Ingredients:

• 3 cups rolled oats
• 1/2 cup coconut flour
• 2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp ginger
• 1/2 cup coconut sugar
• 1/2 cup pepitas (pumpkin seeds)
• 1 1/2 cups puréed pumpkin (or canned)
• 1/3 cup melted coconut oil
• 3 eggs
• 2 tsp vanilla (I use Mexican vanilla)
• 1/4 cup raw honey

Directions:

1. Mix dry ingredients (through pepitas).
2. Mix wet ingredients.
3. Mix together.
4. Scoop onto a baking sheet (I use a cookie scoop).
5. Bake at 350 for 12 minutes.
6. Enjoy!