Happy October! Y’all. It’s finally here! The best month ever!
It’s chilly outside, cozy inside. Gilmore Girls is on the background and I’ve got a batch of these breakfast (anytime) cookies baking in the oven. It’s so chilly (a whopping 60 degrees – cold by Nashville standards) that I used my seat heaters in the car today. WINNING.
In honor of October and all the pumpkin things, I thought these cookies would be the perfect recipe to share to kickoff the month. I’ve been trying to make healthier recipes that you can feel good about eating, and these are perfect for breakfast or anytime of day!
Pumpkin, oats, and honey make the base, and you can add any extras you want to customize these to your taste! Bonus, they’re vegan AND gluten free. Get in my belly.
Preheat oven to 325 degrees. Line a cookie sheet with parchment.
Make flax eggs by combining 2 T flaxseed meal + 5 T water in a small bowl. Let sit for 5 minutes until they thicken.
In a medium bowl, combine honey, coconut oil, oats, flaxseed meal, pumpkin pie spice, salt, and pumpkin puree. Mix until well combined.
Add in the flax eggs and stir.
Add mini chocolate chips, pumpkin seeds, and dried cranberries.
Drop "dough" onto cookie sheets. They won't spread, so use the back of a spoon or bottom of a glass to press them down a little bit before baking.
Bake for 10-12 minutes or until the tops are firm.
Let cool and store in the fridge for up to a week.
Hope you enjoy these as much as I do!