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Pumpkin Pie Breakfast Cookies - vegan, gluten free, sugar free | thecookandhim.com

Pumpkin Pie Breakfast Cookies

Prep: 15 mins | Cook: 20 mins | Total: 35 mins | Quantity: 16 cookies

Ingredients

  • 1 tblsp ground flax seeds
  • 3 tblsp cold water
  • 1 large ripe banana (the riper the better!)
  • 1/4 cup peanut butter
  • 1/4 cup maple syrup
  • 3/4 cup pumpkin puree
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1 tblsp organic chia seeds
  • 1 tsp baking powder
  • 1 cup quinoa flakes
  • 1 cup rolled oats
  • A few squares of dairy free dark chocolate – melted over a bain-marie or in a microwave

Instructions

  1. Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4
  2. Line 1 large or 2 small baking trays with greaseproof paper, baking parchment or silicon mats
  3. In a small bowl put your ground flax seeds and the cold water.  Stir well then set aside for 5 minutes
  4. Peel the banana and break into chunks into a large bowl.  Mash with a fork then stir in the peanut butter, maple syrup, pumpkin puree, vanilla, all the spices and the baking powder
  5. Then stir in the flax 'egg' followed by the quinoa flakes and oats.  Mix lightly but thoroughly
  6. I use around one heaped tablespoon per cookie, scooping out the mixture then shaping them into slightly flattened cookie shapes with my hands.  Place reasonably close together on your baking tray(s)
  7. Once all shaped pop in the oven for 20 minutes - you want a soft but firm texture
  8. Allow to cool completely before drizzling with melted chocolate 

Notes

  • If you're not vegan you can substitute the flax egg for 1 medium hen's egg. 
  • You also don't have to use dairy free chocolate - though I do recommend dark chocolate over milk  for its richer flavour ?

Recipe by The Cook & Him at https://thecookandhim.com/recipes/pumpkin-pie-breakfast-cookies/