A gluten-free cookie for breakfast? Why not when they are packed with so much good stuff and a great grab-n-go meal? Pumpkin Spice Breakfast Cookies have just the right amount of spice, lots of whole grain oats, a bit of pumpkin and are packed with dried fruit. This recipe contains no eggs and can be made vegan by substituting the dairy with plant based alternatives.
Gluten-free Pumpkin Spice Breakfast Cookies
Revised and Adapted for gluten-free from Sunset Magazine’s recipe for Oatmeal Nutmeg Breakfast Cookies
Dry
1 1/2 cups gluten-free oats, old fashioned
1 1/4 cups Cup4Cup gluten-free flour
1 cup brown sugar
1/4 cup almond or whole grain flour
1 teaspoon sweet rice flour
1/4 teaspoon xanthan gum
3/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon pumpkin pie spice
Wet
1/2 cup softened butter
1/4 cup sour milk
1/4 cup unsweetened applesauce
1 cup mixed dried fruit, chopped
Optional: 1/2 cup pecans, chopped
Preheat oven to 375F.
In a large bowl combine the dry ingredients with a whisk. Cut in butter until mixture resembles big crumbs. In a small bowl combine lemon juice and milk. Add pumpkin purée and mix together. Pour wet into dry and stir until just mixed. Add dry fruit and stir a few more times. Scoop into 2 tablespoon sized balls onto a lined baking tray. Bake for 11-13 minutes or until cookies have browned around the outside but are still puffed and soft in the middle. Cool on a rack and store in an airtight container. For better long term storage, put in the refrigerator or freezer. Enjoy!
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