Pumpkin spice breakfast cookies and a more thoughtful holiday

• Vegan
• Gluten free

• Produce

  • 3 tbsp Cranberries, dried
  • 1/2 cup Pumpkin puree

• Condiments

  • 1/2 cup Almond butter
  • 1/4 cup Maple syrup

• Pasta & Grains

  • 1 1/2 cups Oats

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Hazelnut flour
  • 1/2 tsp Kosher salt
  • 1/2 cup Oat flour
  • 5 1/2 tsp Pumpkin pie spice
  • 2 tbsp Turbinado sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 2 tbsp Chia seeds
  • 3 tbsp Hazelnuts

• Liquids

  • 6 tbsp Water

Found on scalingbackblog.com

Ingredients

• 2 tablespoons chia seeds
• 6 tablespoons water
• 1½ cups oats
• ½ cup oat flour
• ½ cup hazelnut flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 11/2 teaspoons pumpkin pie spice
• ½ teaspoon kosher salt
• ½ cup pumpkin purée
• ½ cup almond butter
• 2 tablespoons coconut oil, melted
• ¼ Cup maple syrup
• 1 teaspoon vanilla extract
• 3 tablespoons chopped hazelnuts
• 3 tablespoons dried cranberries
• 2 tablespoons turbinado sugar

Directions

• Pre-heat the oven to 350 degrees and line a baking sheet with parchment paper
• Grind the chia seeds in a spice grinder or with a mortar and pestle until a fine powder. In a small
• bowl combine the chia seeds with the six tablespoons of water and let sit for 5-10 minutes to gel while you prepare the rest of the batter.
• In a medium bowl combine the oats, oat flour, hazelnut flour, baking soda, baking powder, pumpkin pie spice, and kosher salt and whisk to combine.
• In a separate large bowl whisk together the pumpkin puree, almond butter, coconut oil, maple syrup and vanilla extract.
• Add the dry ingredients to the wet and stir well to combine. Add the hazelnuts and cranberries stir gently to combine. Using a large cookie scoop or a ¼ cup measuring cup, scoop the mixture onto the prepared baking sheet leaving about 1-inch between. Bake for 15-17 minutes until the cookies are firm to the touch but still yield a bit in the center. Transfer to a cooling rack and let cool completely before serving. Cookies will keep at room temperature for 3-4 days or you can freeze them up to 3 months. Thaw in the fridge overnight or pop them into a 350-degree oven for 5 minutes if desired.