quick oats

This recipe originally came from the Pelican Cove Inn, a local Bed & Breakfast in Carlsbad, CA. This quaint local B&B is conveniently located to downtown Carlsbad, has wonderful rooms, and offers a full breakfast to start your day. It’s a fabulous place from which to explore the coast of North County San Diego.

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Gluten-free pumpkin breakfast cookies

Here's a little something special for your fall holiday season. And best of all, these cookies are gluten-free!

Course

Desserts

Prep Time

15 minutes

Cook Time

15-20 minutes

Passive Time

10 minutes

Servings

cookies

Ingredients

• 1/4 cup coconut oil melted
• 1/4 cup honey
• 1 cup rolled old-fashioned oats
• 1 cup quick oats
• 2/3 cup dried cranberries
• 2/3 cup pumpkin seeds raw unsalted
• 1/4 cup ground flaxseed
• 1 tsp pumpkin pie spice
• 1/2 cup pumpkin puree
• 2 eggs (beaten)

Course Desserts Prep Time 15 minutes Cook Time 15-20 minutes Passive Time 10 minutes Servings cookies Ingredients 1/4 cup coconut oil melted 1/4 cup honey 1 cup rolled old-fashioned oats 1 cup quick oats 2/3 cup dried cranberries 2/3 cup pumpkin seeds raw unsalted 1/4 cup ground flaxseed 1 tsp pumpkin pie spice 1/2 cup pumpkin puree 2 eggs (beaten)

Instructions

1. Preheat oven to 325. In a large bowl, mix both kinds of oats, cranberries, pumpkin seeds, flax, pumpkin pie spice, and salt.
2. Add pumpkin puree, eggs, coconut oil and honey. Stir until combined.
3. Drop on cookie sheet (about ¼ cup each) and flatten a bit. They don’t flatten while cooking.
4. Bake for 15-20 minutes.

Recipe Notes

Original recipe and photo for these pumpkin breakfast cookies from Pelican-Cove Inn, Carlsbad, CA at https://pelican-cove.com/blog/pumpkin-gluten-free-breakfast-cookies/

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