Come Share Our Table – Gluten-Free Pumpkin Breakfast Cookies

I was recently turned onto the brilliant idea of a cookie for breakfast (yes, breakfast) by Ellie Krieger of the Food Network.

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It calls for a jar of baby carrot food, which I didn’t have laying around the house, so I substituted the equivalent amount of pumpkin puree.

OLYMPUS DIGITAL CAMERAIf you know me by now, you know that I couldn’t just stop there. I love to make substitutions to recipes to make them healthier or tastier, or just make up recipes on the fly with what’s available.

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I had recently ordered bulk amounts of organic almond meal and organic coconut flour from Amazon, so I decided to use those where I could, as well as use coconut oil instead of regular oil. Another product I like to use is sucanat instead of brown sugar and honey instead of granulated sugar. The recipe also calls for raisins, but you could easily substitute many types of dried fruit such as unsulphured apricots, cherries, cranberries, dates, or blueberries. Just try to look for organic and unsweetened when you can.

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My kids and husband love these. They’re awesome when you’re trying to run out the door and make a quick and healthy snack. Try to keep these laying around in your cookie tin. They won’t last long!

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Pumpkin Breakfast Cookies

Inspired by Ellie Krieger’s Breakfast Cookie recipe
Yields 12 cookies

INGREDIENTS

*I try to use organic, eco-ganic or responsibly farmed ingredients as much as possible

  • 3/4 cup almond meal
  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp table salt
  • 2 Tbsp room temperature unsalted butter
  • 1/4 cup coconut oil
  • 1/4 cup sucanat
  • 3 Tbsp honey
  • 1 egg
  • 1/4 cup pumpkin puree
  • 1 tsp pure vanilla extract
  • 1/2 cup rolled oats
  • 1/2 cup bran cereal or gluten-free granola mix
  • 1/3 cup raisins
  • 1/3 cup walnuts, chopped and lightly toasted in a dry skillet for 2 minutes or until it starts to become fragrant

INSTRUCTIONS

  • Preheat the oven to 350 degrees F. Move the rack to the middle position. Line a baking sheet with parchment paper. Set aside.
  • In a medium bowl, whisk together the almond meal, coconut flour, baking soda, cinnamon, nutmeg, and salt. Break apart any lumps with your fingers.
  • In a large bowl, cream the butter, coconut oil, sucanat, and honey together with an electric mixer until the sucanat has dissolved and the mixture is light brown in color, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg, pumpkin puree and vanilla extract and blend everything together for 30-45 seconds, scraping down the sides of the bowl as needed.
  • Add the bran cereal or gluten-free granola mix, raisins and walnuts. Blend everything together for 30 seconds. Srape the bowl and give the cookie dough a couple of turns with the rubber spatula to make sure all the ingredients at the bottom of the bowl have been incorporated.
  • Scoop up the dough using a 2 Tbsp scoop (or measure out 2 Tbsp with a measuring spoon) and gently mold together with the palms of your hands into a cohesive ball. Place the ball onto your cookie sheet and lightly pat it down evenly with the pads of your fingers until it is roughly 1/3 inch thick. Repeat, leaving at least 3 inches between each cookie.
  • Bake in the preheated oven for 12 minutes. Remove from the oven and allow the cookies to rest on the baking pan for 5 minutes before transferring to a cookie rack to cool completely.

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This post contains affiliate links to lesser known ingredients for your convenience. These are products that I use and recommend.

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