Description
Avocado Pumpkin Oatmeal Breakfast Cookies are dairy and gluten-free, made with avocado instead of butter and oil, and loaded with lots of fibre and pumpkin spice. They make a filling breakfast for mornings when you want to eat your oatmeal on-the-go!
Ingredients
- 1 cup chopped avocado (see note)
- 1/2 cup pure pumpkin (such as E.D. Smith)
- 1/2 cup coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 2 tsp pumpkin spice
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 cups gluten-free rolled oats (such as Bob’s Red Mill)
- 1/2 cup dried cranberries
- 1/2 cup raw pumpkin seeds
Instructions
- Pre-heat oven to 375F and line a baking sheet with parchment paper.
- In a blender, add the avocado, pumpkin and sugar. Blend on high for 1-2 minutes until mixture is smooth. Add the eggs and vanilla and blend on high again until well combined. (About 30-60 seconds).
- In a small bowl, sift together the almond flour, pumpkin spice, baking soda and salt. Add to the wet mixture and blend until the dry mixture is fully incorporated.
- At this point, you can pour the batter into a large bowl and stir in the oats, cranberries and pumpkin seeds. But I usually remove my blender blade and just add these ingredients into the blender and stir them into the batter. Do not blend in these ingredients!
- Using your hands, shape the batter into 12 patties that are about 1-inch thick and 2.5-inches in diameter. Arrange the cookies on the baking sheet about 1/2-inch a part. The cookies will not rise or expand much as they bake.
- Bake for 20-22 minutes, or until the cookies start to brown on the edges. Remove from the oven and let cool on pan for 15 minutes, and then move to a wire rack to cool completely. Store in an airtight container on the counter and enjoy within 3-4 days, or store in the freezer for later enjoyment!
Notes
- I use frozen avocado chunks (President’s Choice brand) to make these cookies. (Not sponsored, just love the convenience of this product). I just defrost the chunks in the microwave for 30-60 seconds so they blend more easily with the other ingredients. You can also use fresh avocado.