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12 Nov

Pumpkin Spice Breakfast Cookies

***This post may contain affiliate links. Any purchases made through them helps support this site through small commissions made at no additional cost to you!***

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!!

4 pack of oat flour for a great price!

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!

Click the image to shop for your THM products

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

Directions!
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!! 🙂

Shop here! Affiliate link 🙂

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Related

breakfast, Dairy Free, dessert, E meal, egg free, gluten free, nut free, pumpkin, THM, Trim Healthy Mama, Wheat Free breakfast, cookies, desserts, THM E 21 Comments

Comments

  1. Mary says

    November 12, 2018 at 11:48 am

    I’m very excited to try these!!!
    I am like you and like things less sweet.

    Have you ever tried cini-minis without eggs? Page 436 THT, Thoughts? Trying to come up with an on plan holiday happiness for Xmas morning.

    Thanks
    Also how many would you eat of the cookies? Is it usually 2 yes?

    Reply
    • Tina says

      November 12, 2018 at 5:49 pm

      Yay! I hope you love them too!

      As for the recipe, that’s too many eggs to sub, I personally wouldn’t even attempt it and look for something else similar that could work. They sure look yummy though.

      Reply
  2. Brenda Widener says

    November 13, 2018 at 3:56 am

    These made awesome pancakes this morning, lol. Was running a little behind, so decided to just make them as pancakes. My 21 yo son & 17 yo son loved them! We didn’t need any syrup, either. Going to make some the “right” way tonight.

    Reply
    • Tina says

      November 13, 2018 at 6:11 am

      Hey! Great idea! Love that!

      Reply
    • Rachel says

      November 15, 2018 at 1:25 am

      Brenda, did you have to add extra liquid to make them as pancakes?

      Reply
      • Brenda says

        November 29, 2018 at 2:31 pm

        No, but this morning I decided to make them again, but as the apple version (1.5 c unsweetened applesauce) and decided to use egg whites for a protein boost. Added probably about 1/2 c eggwhites (from a carton).

        Reply
        • Tina says

          December 8, 2018 at 10:54 pm

          Awesome!

          Reply
  3. Diann says

    November 13, 2018 at 3:31 pm

    We love these cookies! We made a mistake and left out the applesauce, and completed the pumpkin amount with a banana since we were short and they’re still great. A little cakey w/o the applesauce, but tasty! The 3 yr old had to put an M&M on his so he could have a party!

    Reply
    • Tina says

      November 13, 2018 at 5:00 pm

      Love that! So sweet!

      Reply
  4. Diane says

    November 19, 2018 at 11:26 pm

    If you use pre-ground oat flour, is it still 2 cups?

    Reply
    • Tina says

      November 21, 2018 at 5:06 am

      Yes! I used 2 cups pre ground!

      Reply
    • Tina says

      November 21, 2018 at 5:06 am

      Yes!

      Reply
  5. Gail V says

    November 21, 2018 at 3:36 am

    If I use pre-made oat flour, should I use less than 2 cups? It seems if I make my own oat flour from 2 cups of rolled oats, it would pulse down to less than 2 cups. Thanks!

    Reply
    • Tina says

      November 21, 2018 at 5:07 am

      I used 2 cups flour, after it was already ground. 🙂

      Reply
    • Tina says

      November 25, 2018 at 3:27 am

      I use 2 cups of pre made and it works great!

      Reply
      • Gail V says

        November 28, 2018 at 6:03 pm

        Thank you! I made these to enjoy during Thanksgiving weekend, and they were a huge hit.

        Reply
  6. Kim says

    February 5, 2019 at 12:42 am

    These sound great. How many cookies does the recipe make and what size spoon do you use to drop onto baking sheet? Tablespoon?
    I saw an earlier comment that said 2 cookies is a serving, but without any measurements I’m not sure how big the cookies should be.
    Thanks for this tasty recipe. 😊

    Reply
    • Tina says

      February 5, 2019 at 8:16 am

      I make a dozen and enjoy 2 or 3 at a time. 🙂

      Reply
  7. Marge Dederick says

    February 21, 2019 at 11:39 pm

    Can you use the THM baking mix? Instead of the Oat Flour?

    Reply
    • Tina says

      February 22, 2019 at 5:23 pm

      I dont think that would work, the baking blend needs more to it to make it bind and bake up nicely. These are meant to be an e – and baking blend is FP. Can you not use oats? You could try the recipe with garbanzo bean flour 🙂

      Reply

Trackbacks

  1. August Gluten Free Menu Plan says:
    August 8, 2019 at 4:21 am

    […] Pumpkin Spice Breakfast Cookies […]

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Welcome! I'm Tina - food blogger, Certified THM Coach, wife, mom and passionate about the Trim Healthy Mama lifestyle. So glad you have stopped by for a visit! Grab a cup of tea and browse a while!

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