Healthy pumpkin spice oatmeal morning cookies
Pumpkin spice oatmeal morning cookies recipe! These vegan and gluten-free, healthy oatmeal cookies from The Vegan 8 cookbook are the perfect grab and go breakfast.
Servings 13 cookies
Calories 132kcal
Ingredients
- ½ cup roasted creamy almond butter
- 6 tablespoon pure maple syrup
- 1 tablespoon ground flaxseed
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon fine salt
- ½ cup gluten-free old fashioned oats (not instant)
- ½ cup brown rice crisp cereal
- ¼ cup dried cranberries
- ¼ cup raw, unsalted pepitas
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Add the almond butter, syrup, flaxseed, pumpkin pie spice, and salt to a large bowl, and stir. Add the oats, cereal, cranberries, and pepitas, and stir for a couple of minutes until incorporated and the batter gets very thick and sticky.
- Using 2 tablespoon worth of batter, roll into tight balls and place them on the prepared pan about 2 inches apart. I fit 9 on one pan. The batter will be very sticky, so wet your fingertips to help, if needed. Do your best to keep the balls pieced together.
- Use a small square piece of parchment paper to flatten each ball to about ½" thick, pushing any loose pieces together. They are fragile at this step but will firm up beautifully as they bake.
- Bake at 350 degrees F for 10 minutes or until golden brown on top. Leave on the pan to cool for 10 minutes, and then transfer to a wire rack to cool completely. Store them in a tight container so they stay moist. They will lose their crispiness by the next day, but will still be chewy and delicious.
Notes
See notes above in this post
Nutrition
Calories: 132kcal