Melissa F., who is a reader of the blog, shared her Pumpkin Flax Breakfast Cookie recipe in the comments of my Banana Oat Breakfast Cookies post awhile back. I've patiently been waiting for fall to arrive before making her cookies, there's something about baking with pumpkins that just seems so right this time of the year.
I've tweaked Melissa's recipe, just a bit ~ by adding some ginger, honey & extra oats. I think this Pumpkin Flax Breakfast Cookie is perfect for the cooler weather of autumn and topping the cookie off with some of the Spiced Pumpkin Spread (from my Spiced Pumpkin Dip recipe/post - excluding the optional Greek yogurt) makes the cookies extra special.
Now, all I need is a Pumpkin Latte and I'm good for the afternoon. :) Thanks so much for sharing your recipe with us, Melissa!!
Pumpkin Flax Breakfast Cookies ~ with optional Spiced Pumpkin Spread
makes 24-30 cookies, depending on size
- 3/4 c applesauce
- 3Tbsp honey
- 1 tsp vanilla extract
- 1 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp allspice
- 2/3 c pumpkin puree
- 1 medium banana, mashed until smooth
- 1 3/4 cup old fashioned/rolled oats
- 1/4 c ground flax seed
- 1/4 cup raisins, or to taste (or cranberries or a mix of the two)
- 3Tbsp chopped walnuts
Preheat heat oven to 350 degrees.
Mix vanilla extract, honey & spices into the applesauce.
Blend applesauce mixture with all other ingredients & let sit for 10 minutes
Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into circles about 1/2" thick.
Bake approx. 25-30 minutes, or until golden & done.
Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.
Eat the breakfast cookies plain or spread with a generous coating of the optional Spiced Pumpkin Spread (Dip).
Store plain cookies in a covered container when completely cool.
Enjoy for breakfast, for an afternoon snack with tea/coffee or just about anytime!