Gluten Free Breakfast Cookies
These breakfast cookies are a quick and extremely nutritious snack to make and keep on standby for those, "I don't have time to eat" moments! You can make them GF or non gluten free, your choice! You can also switch it up and add any kind of seeds that you prefer.
About becoming Gluten Free
I often found myself having minimal health problems, but enough to affect my day to day life. In the beginning of 2017 I began a diet called The Candida Diet, I cut out gluten, sugar and dairy completely. I had to kill the candida a.k.a. yeast, that had been living in my body and building up and immunity my entire life thus far. I never realized how negatively sugar was affecting my body and all of the items I was consuming that were filled with it, until I started this health conscious diet . At first I didn't know exactly what I could eat, so I felt like I was starving... lots of eggs... I chose to keep eggs in my diet for protein. Then I began to be knowledgable about the food choices I was making, I learned that gluten breaks down into sugar, dairy feeds yeast and many fruits like apples and bananas were a sugar bomb! After about 3-4 months I began to let a little dairy and minimal sugar back in my diet. For example, using honey as a sweetener and consuming apples and bananas as a snack. I never switched back to drinking milk and consuming dairy. I healed my body! Do your own research, but maybe this is a change worthy for your body and life! If you have any questions further, feel free to contact me.
Back to the recipe!
Prep Time: 10 minutes
Baking Time: 15 minutes
Servings: 12 cookies
Ingredients:
- 1/4 cup coconut oil (melted)
- 1/4 cup honey (stay local, it helps with allergies)
- 1 cup GF rolled old-fashioned oats
- 1 cup GF quick cooking oats
- 2/3 cup dried cranberries (sweetened or unsweetened)
- 2/3 cup pumpkin seeds
- 1/4 cup hemp seeds (or flax)
- 1/4 cup chia seeds
- 1 Tsp. pumpkin pie spice
- 1/2 Tsp. salt
- 1/2 can pumpkin puree
- 2 eggs
Directions:
- Preheat your oven to 350 degrees. Prep a non stick cooking sheet.
- In a small bowl warm your coconut oil and honey.
- In a large bowl combine your oats, cranberries, seeds and spices. Add the pumpkin puree, eggs, warmed coconut oil and honey. Mix well until combined.
- Using a 1/4 cup sized measuring scoop, pack into the scoop and give a little smack onto your baking sheet in rows of 3 x 4. The cookies will stay in this shape, they do not flatten as they bake.
- Bake in the oven for 15-20 minutes, check in at 15 minutes, unfortunately every oven bakes differently. Remove once the edges are golden brown.
- Let your cookies cool on the baking sheet before removing to enjoy, as you should. Take the rest and store them in an airtight container.
