Tuesday, October 29, 2013

Pumpkin Oatmeal Breakfast Cookies

I love fall! It means I can bake with cinnamon and pumpkin purée and drink hot apple cider.  I decided to make a cookie that would be a good snack or even a quick breakfast last night and I must say these turned out pretty darn good! This recipe is gluten, dairy, egg, soy, and wheat free.  Feel free to substitute chocolate chips for dried fruit and the almonds for another nut you like or leave it out all together. 

3 Cups gluten free rolled oats
1 can puréed pumpkin (not pumpkin pie filling)
1/3 cup chia seeds
1/3 cup whole flax seeds
1/2 cup chopped raw almonds
1/3 cup enjoy life semi sweet chocolate chips
1/2 tsp. salt
1 tsp. cinnamon
1/2 cup sweetener of choice (honey, coconut nectar, maple syrup, or org. Cane sugar)

Mix together use hands to form into patties and bake at 350 degrees for ~15 min or until slightly brown around edges.

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