This Gluten-Free Pumpkin Breakfast “Cookies” recipe from The Whole Smiths is the perfect make-ahead recipe for the entire family. Not only are they gluten-free but their loaded with extra nutrients.
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Ok, so these aren’t exactly cookies as they aren’t overly sweetened, flour-based, loaded with whipped butter, crispy bites of dessert. That’s not a way to start your day anyways. But if I call them “cookies” my kids are more likely to eat them and you’re not going to assume they’re just bland (they aren’t) and loaded with nutrient dense foods that are designed to start your day off right.
Whatever. What’s a cookie anyways?
Regardless of what you want to call them, they are a perfect, grab and go, nutrient dense way to start your day. I thought of as many wholesome, healthy ingredients as I could for these and kept the sugar content as low as possible without sacrificing taste and…
… oh yeah, did I mention they’re PUMPKIN FLAVORED?
Even better, right?
Although, please don’t let that sway you from making them the rest of the year. Yes, pumpkin is a seasonal flavor that induces pumpkin mania amongst even the most sane of us, but at the root of it, it’s a nutrient dense food that’s great to eat year around. And besides, they sell canned pumpkin year around. No excuses.
These are ridiculously easy to make and need very little direction for you. There’s no fancy cooking techniques other than adding, mixing and baking. Which makes it a perfect recipe to get your kids involved in.