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Ladies! I’m offering a reduced price on my September allergy friendly coached group!
Join before the 24th to get this awesome discount!
My sweet friends and fellow THM admins shared this fabulous EGG FREE recipe with me so I could share it with all of you!!
Sending out a special thank you to Sylvia Ross and Karen Mertes for their creativity and sharing this amazing recipe for us to enjoy. I am blessed and thankful they asked me to be the one to bring it to all of you!! <3
These cookies are truly come together so quickly and easily, budget friendly and super yummy!! The only special ingredient needed here is on plan sweetener, which you can find at the grocery store!
Ladies – I’m taking a moment here to remind you about my upcoming 7 week “help me through the holidays” coached online group! You can find all the fun information in this post here: http://www.anointedwithoilofjoy.com/2018/11/01/10-week-help-me-get-through-the-holidays-coaching-group/
Sign up today – limited spots available!! 🙂
Oat flour – super simple to make, just pour it in a food processor and pulse until smooth. Easy peasy!!
As easy as that is, I really do prefer to purchase pre-made oat flour, just as a time saver. I have to make so many things from scratch due to my sensitivities, that anywhere I can save a little time I take advantage of that. I have linked my affiliate below for purchasing 4 packs of oat flour for just $20! It’s a great deal and I always keep it on hand. BAM cake, choco banana muffins and now pumpkin spice breakfast cookies! Lots of yummy things can be made with it and what a delicious way to get E meals into the rotation!
Pumpkin (or apple, or banana!) breakfast cookies! THM E
2 cups rolled oats ground into flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice, or apple pie spice
1/2 teaspoon salt
1/2 cup unsweetened applesauce
1/2 cup THM brown sugar sub (1/2 cup Erythritol or xylitol plus 1/4 teaspoon blackstrap molasses)
1/2 cup xylitol or Erythritol
NOTE ** I subbed in 1/4 cup of super sweet blend for the cup of sweeteners mentioned above, I added in 1/4 tsp molasses as well. Sweetness was spot on for me!
1 cup pumpkin purée (homemade or canned)
1 teaspoon vanilla
In a small bowl combine dry ingredients (oat flour, baking powder, baking soda, pumpkin pie spice and salt).
In a large bowl combine applesauce and sweeteners, I added in the molasses at this point as well, pumpkin and vanilla, Mix well.
Add dry ingredients to wet ingredients. Drop by spoonfuls onto baking sheet (a muffin top pan works beautifully for this). I used a scoop and flattened them, placing them on a silpat sheet.
Bake at 350 12-14 minutes.
For an apple variation, replace the pumpkin with a cup of unsweetened applesauce. For banana, use 2 smashed bananas in place of pumpkin.
These freeze very well, and when paired with an FP trimmy, they make a lovely breakfast you can rush out the door with and enjoy!
YUM!! Enjoy!! 🙂