Pumpkin Breakfast Cookies Recipe

Pumpkin Breakfast Cookies

Busy mornings can make it hard to have a healthy breakfast. Bake these fall-friendly breakfast cookies the night before then grab-and-go on your way to start your day.

Total Time35 minutes
Yield
DifficultySimple

Dietary Interests

Vegan, Vegetarian, Gluten-Free, Low Calorie, Low Sodium, Mediterranean

Manage Preferences

Submitted by

Vitamix

Ingredients

1¼ cups 130 g rolled oats
1¼ cups 150 g almond flour
3 Tablespoons 45 ml maple syrup
¾ cup 135 g dried apricots
1 cup 245 g pumpkin purée
½ cup 120 ml water
2 Tablespoons 15 g cacao nibs

1. Preheat oven to 350°F. Line two cookie sheets with parchment paper.
2. Place all ingredients in the order listed into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid. Pulse 6 times, stop and scrape down the sides of the work bowl. Pulse another 6 – 8 times until all of the ingredients have been combined together.
3. Scoop the dough from the work bowl onto the prepared sheet trays. Wet fingers with a bit of water and flatten cookies into 3 inch rounds. Bake in preheated oven for 12 – 15 minutes, or until slightly golden brown. Let cool and enjoy.