Now that the weather is changing and Halloween is right around the corner, more and more sweets keep popping up in my house. So naturally, I have been having less and less willpower to say no not only to sweets, but also crackers, pizza, and chipotle. And even though the season of over-sized sweaters and leggings has replaced crop tops and jean shorts, I am not willing to give up on my healthy eating grind all together just because I don’t have to worry about putting on a bikini for a few months.
Therefore, I discovered a compromise. As many people will turn to Halloween candy, pumpkin pie, and double fudge brownies this holiday season, I will shake my head (for the most part) and turn to this healthy alternative. It can be eaten as a breakfast, snack, or dessert!
These cookies, inspired by Kelly Bonnell’s recipe, are gluten-free, contain no refined sugar, and embrace the flavors of fall.
Nutty Pumpkin Breakfast Cookies
- 1 Cup Natural Peanut Butter (I would try almond butter next time)
- 1 Cup Pureed Pumpkin
- 1/4 Cup Honey
- 3 Eggs
- 1 tsp Vanilla
- 1 tsp Baking Soda
- 1 Tbsp Pumpkin Pie Spice (cinnamon, cloves, nutmeg)
- 1/2 tsp Salt
- 2 Cups Old Fashioned Oats
- 1 Cup Dark Chocolate Chips/Cacao Nibs (I chopped up a 70% cocoa chocolate bar)
- 1/2 Cup Chopped Pecans
- 1/4 Cup Sunflower Seeds
- Preheat oven to 350 degrees
- Combine all ingredients except nuts, chocolate, and oats into large mixing bowl
- Slowly stir and add in the rest of the ingredients
- Grease baking sheets and use large spoon to divide dough onto sheets at desired cookie sizes
- Note: Cookies do not spread much so you can place them close together
- Cook for about 15 minutes or until golden brown
*Makes 20-30 cookies depending on size
I had these cookies for breakfast and dessert today – so make sure to put them in a place where you won’t be tempted to eat one every time you walk by the kitchen. Beat the urge to grab the candy!