These are spiced, lightly sweetened pumpkin oatmeal cookies that are a treat for birds and humans alike. I added a verysmall amount of maple syrup to these but you can omit it altogether, or divide the dough in two and sweeten just the human portion. These are really good– chewy, nutty and a little sweet. I enjoyed them as much as Olive did!
Fall breakfast cookies
- 1 cup rolled oats
- rounded 1/3c (approx. 6T) almond meal
- 1/4c brown rice flour (can substitute whole wheat)
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon aluminum free baking powder
- 3 tablespoons softened coconut oil
- 1/2 c + 2 tablespoons pumpkin puree
- 2 tablespoons maple syrup (optional)
- 1 teaspoon vanilla extract
- 1/3 c chopped pecans
- 1/4 c dried currants
- Preheat oven to 350* F and grease one cookie sheet with coconut oil
- Mix the oats, almond meal, flour, cinnamon, ginger, and baking powder together in a bowl.
- Place the softened coconut oil in the dry ingredient bowl and mix with your fingers until fully incorporated and the mixture is crumbly.
- In another bowl whisk the pumpkin, maple syrup, and vanilla extract until combined.
- Pour over the dry ingredients and mix together with your fingers or a fork until fully combined.
- Mix in the chopped pecans and currants. The dough will be very sticky and thick.
- Form rounds out of the dough in whatever size desired. I did small 1” rounds for the birds and 3” rounds for the humans.
- Bake for ~13 minutes. The center will feel soft and edges will be firm.
- Let cool completely before serving.
Ready to go in the oven:
After 13 minutes in the oven: