Breakfast & Brunch, Gluten-free, Snacks

Pumpkin nutella breakfast cookies (gluten free)

Happy Halloween!! I had a blast dressing up this weekend, but now that Monday has hit I feel like a grandma and all I want to do is bake something yummy.

SO that’s what I did today. Just in time for the end of October, I present to you my version of pumpkin breakfast cookies! This recipe is adapted from The Lemon Bowl’s delicious looking gluten free pumpkin oat cookies.

“But McKenzie, what’s the deal with gluten?” Well, gluten is a protein naturally found in wheat, barley and rye grains. Those with Celiac disease, a serious illness diagnosed by a doctor, are intolerant to gluten and cannot consume it. Unless your doctor has told you that you have Celiac, there is absolutely no reason you should cut healthy, whole grains that contain gluten out of your diet. Let me reiterate, gluten free is NOT healthier unless you have Celiac disease.

As a future dietitian/nutritionist, I decided to experiment with making something gluten free as I know I’ll need to have some healthy ideas on hand for Celiac patients. Also, by using almond flour as a gluten free starch in addition to my oats, I knew I’d be adding a little protein boost to round out these breakfast cookies.

Oh, also, did I mention they have Nutella in them??

Now that I have you hooked, here’s how to make them. Set the oven to 350 F and spray a baking sheet with cooking spray!

First, I measured out half a cup of this Trader Joe’s trail mix (logic was the pumpkin seeds would go with the pumpkin theme) and roughly chopped them. I set it aside for later.

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Next, I measured out and stirred together the dry ingredients:

  • 1 1/4 cup rolled oats
  • 3/4 cup almond flour
  • 1/4 cup chia seeds
  • 1/2 Tablespoon cinnamon
  • 1/2 Tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

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In a separate bowl, I measured out and whisked together the sugar and wet ingredients:

  • 1 15 oz can pumpkin
  • 1/2 cup milk (I used skim, you could substitute any other milk)
  • 2 eggs
  • 1/4 cup brown sugar (loosely packed)
  • 2 teaspoons vanilla

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I then slowly stirred all of the dry ingredients into the wet ingredient bowl.

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Once this was well combined, I folded in the chopped trail mix.

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Now for the shining star: cocoa almond spread (the Trader Joe’s version of nutella!) I scooped out about 1/4 cup of the chocolatey goodness with a metal spoon, and ended up needing to warm it for ~30 seconds in the microwave before I swirled it into the batter. The idea is that you’ll have a few bites of concentrated chocolate in each cookie.

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I then scooped the cookies onto the greased cookie sheet in 2 inch dollops and baked them for 12 minutes. Once out of the oven, I let them sit on the cookie sheet for a few minutes before moving them to the cutting board to cool. The cookies should be soft and moist.

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Enjoy in the morning for breakfast on the go, or for a healthy afternoon pick me up!

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Gluten Free Pumpkin Nutella Breakfast Cookies

  • Servings: 16-24 cookies
  • Difficulty: easy
  • Print

These healthy breakfast cookies are perfect for a meal on the go.

Ingredients

  • 1/2 cup trail mix of choice (unsalted mix of cranberries and nuts/seeds tastes the best), roughly chopped
  • 1 1/4 cup gluten free rolled oats
  • 1/4 cup chia seeds
  • 1/2 Tablespoon cinnamon
  • 1/2 Tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 15 oz can of pumpkin
  • 1/2 cup milk
  • 2 eggs
  • 1/4 cup brown sugar (loosely packed)
  • 2 teaspoons vanilla
  • 1/4 cup Nutella or any other chocolate nut spread

Directions

  1. Preheat oven to 350 degrees F. In a medium bowl, mix together all dry ingredients except the trail mix. Set aside.
  2. In a separate large bowl, whisk together the pumpkin, milk, eggs, sugar and vanilla.
  3. Gradually stir the dry ingredients into the wet ingredients.
  4. Fold in the chopped trail mix.
  5. Measure Nutella into a small bowl and microwave for 30 seconds. Swirl into the batter, but do not stir it all the way. Streaks should be visible.
  6. Scoop cookies onto a greased cookie sheet in 2 inch dollops, evenly spaced. Bake for 12 minutes. Let cool on the cookie sheet for 2 minutes before transferring to a cooling rack. The cookies should be soft and moist.
  7. Let cool completely before enjoying for breakfast or a healthy snack.

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