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Friday, March 18, 2016

Pumpkin Breakfast Cookies



This recipe continues my quest of using up things in my pantry. These breakfast cookies finished off a can of pumpkin that I had lurking in the pantry, and I already had most of the other ingredients on hand which made this even easier to put together.

Recipe from Leela Licious.

Ingredients:
-1/4 cup olive oil
-1/2 cup honey
-2 cups rolled oats
-2/3 cup dried cranberries
-2/3 cup pumpkin seeds
-1/4 cup flour
-1 teaspoon pumpkin pie spice
-1/2 teaspoon salt
-1/2 cup pumpkin puree
-2 eggs, beaten

Preheat oven to 325 F. Line a baking sheet.
In a large bowl add the olive oil and honey. Then combine the the oats, cranberries, pumpkin seeds, flour, pumpkin pie spice and salt. Add pumpkin puree and eggs. Stir until fully combined.

Drop about 1/4 cup sized scoops of the mixture onto a cookie sheet and flatten. Bake for about 15-20 minutes until edges are lightly browned.



These breakfast cookies were good, not too sweet and easy to put together. Dave and I both enjoyed them and thought they were a decently filling breakfast. 

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