April 5, 2020
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– Hey guys, I’m Nicki Sizemore. Welcome to my kitchen and welcome back to my channel. So today I’ve got another
pumpkin recipe for you, but this one is healthy. We are making healthy
pumpkin breakfast cookies. That’s right! Cookies for breakfast! I don’t know about you guys, but in my house, mornings
are always a rush no matter how prepared we think we are. Getting the kids up and dressed, and then down, and then fed, and lunches made. It’s always a bit of a whirlwind. But, guess what? You can make these pumpkin
breakfast cookies ahead of time and they freeze beautifully. And they make mornings much easier. They can be reheated for a quick and easy and nutritious breakfast or I can send them off in the
back packs for a school snack. So these healthy pumpkin breakfast cookies are made with rolled oats, pumpkin puree, all of the pumpkin pie spices. They are naturally sweetened, and they’re made without eggs. So they’re also vegan. And I’m going to show you how
to make them nut free as well. You end up with a fiber
packed, protein packed cookie that is also nutritious. I can’t wait to show you this recipe mostly because I can’t wait to eat one of these pumpkin breakfast cookies. So let’s head to the kitchen. Don’t forget to hit that
subscribe button below, so you don’t miss out on any of my family friendly, nutritious, delicious, and naturally gluten free recipes. Also if you click that
little notification bell, you’ll be notified every
time I post a new video. Start with three cups of
rolled oats, add fine sea salt, some ground cinnamon, ground ginger. We’re adding my favorite
pumpkin pie spices here. Ground cloves, and a pinch
of freshly grated nutmeg. I’m also going to stir
in some ground flax seeds and this is going to
provide some extra fiber, as well as protein. Just stir these up and
then we can set this aside while we mix up our wet ingredients. I have pumpkin puree. I am using canned pumpkin here, but you could absolutely use fresh pumpkin if you happen to have it. And then nut butter. The nut butter is going to
hold these cookies together in place of eggs. I am using a sunflower seed butter because my daughter’s school is nut free, so sunflower seed butter
is a nut free alternative. I’m sweetening these with maple syrup, adding a touch of melted coconut oil, or you could go for butter and a splash of vanilla extract. Stir this all together. And now you have the option of popping this in the
microwave for a few minutes or heating it on the stove top just until it is smooth
and warmed through. I microwaved it because I’m lazy like that. (laughs) Now we’re going to add
those wet ingredients to the dry ingredients and then just stir this all
up until it is evenly combined and this is the cookie batter. So simple! We’re going to dress this up
with some dried cranberries, and some dark chocolate chips. Now these are both optional, but not in my house. The chocolate is mandatory. All right, the cookie
dough is ready to go. We are just going to transfer it to a parchment lined baking sheet. I like to use a big ice
cream scoop for this. It makes it really easy. However, if you don’t have one,
you can just use two spoons. Using a damp hand, lightly
press on each cookie just to flatten it out into an even round. These are ready for the oven. Bake these for about 25 minutes, rotating the pan half way through until they are lightly golden on top. The cookies are ready and my
kitchen smells like heaven. (laughs) Let these cool slightly. You can serve them warm or you can let them cool completely. In fact, they taste even
better, the next day. Once they’re cooled, you can
refrigerate them or freeze them for a super simple grab and go breakfast. My kids think they’re getting away with some real shenanigans when I tell them they can
have cookies for breakfast. They also make for awesome school snacks. I like to pack them
straight from the freezer into to-go bags. They’ll be defrosted by snack time. Thank you guys so much for tuning in. I really hope you like these healthy pumpkin breakfast
cookies as much as we do. I’d love to hear your
comments and questions below. You can also find a ton of other gluten free recipes on my web site. Don’t forget to hit that subscribe button and I will see you next time. (soft music)

Randall Smitham

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