How would you feel about something that feels like a treat with your morning coffee, keep the kiddos happy, and keeps everyone full until lunch time?
I dare say, these cookies fit that bill. Breakfast cookies were a revelation to me as a parent. Sometimes, you need something quick to eat, portable, delicious, and something no one in the house is going to complain about. It doesn’t hurt that these are loaded with fiber and good fats to keep us all fueled for our day.
I like to make a double batch and freeze these puppies for busy school mornings, travel snacks, and days when I just need a minute to finish my coffee. To freeze: simply let cook on the parchment sheet lined baking sheet and place in freezer for 30 minutes. Then remove from freezer, place in freezer bag, and return to freezer.
If you don’t have the chia or flax seeds on hand, it’s fine to leave them out. They just add some good fats and fiber to the mix. I have also subbed the cassava flour for more oats and they worked well. If you need these gluten free, make sure to use gluten free oats.
Pumpkin Spice Breakfast Cookies
1 c pumpkin puree (can also sub mashed sweet potato)
1/4 c coconut oil
1/4 c honey
1 t baking soda
1/2 c cassava flour
1 1/2 c quick oats
1 t pumpkin pie spice (I have my own blend here )
1 t cinnamon
2 T collagen peptides
2 T chia seeds
1 t flax seeds
- Preheat oven to 350°F.
- Combine all ingredients in a high speed blender or food processor.
- Drop rounded tablespoons of batter onto cookie sheet lined with parchment paper.
- Bake for 20 minutes or until tops are lightly browned.