Pumkin Breakfast Cookies Recipe
Sugar and gluten free but so full of flavor.
Ingredients
- 1 c Pumpkin puree, cooked or can
- 1 Egg
- 1/4 c Butter
- 1/4 c Honey
- 2 Tb Molasses
- 2 1/2 c Rolled oats
- 2 Tb Shredded coconut,
- 1/4 c flax meal, or whole grain hot cereal mix such as Bob's Red Mill
- 1 teaspoon Allspice
- 1 Tb *Orange rind, grated
- 1/4 cup Craisins
- 1/4 cup Walnuts, chopped
Directions
- In the bowl of a stand mixer, blend together the pumpkin, egg, butter, honey and molasses.
- Add the oats, nuts, coconut, wheat germ, spices, and orange zest. Blend until ingredients are well combined.
- Spread mixture in lightly greased 15 1/2x10 1/2-inch jelly roll pan. Bake in 350 deg. F oven for 40 minutes or until golden brown. Cool slightly and cut into 3x1 1/2-inch bars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 20 servings | |
| Calories 95 | |
| Calories from Fat 33 | 35% |
| Total Fat 3.77g | 5% |
| Saturated Fat 1.78g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 51mg | 2% |
| Potassium 103mg | 3% |
| Total Carbs 14.25g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 6.04g | 4% |
| Protein 1.91g | 3% |
