Pumpkin Harvest Breakfast Cookies

Recipe adapted from The Detoxinista
http://detoxinista.com/2013/09/harvest-breakfast-cookies-vegan-paleo/


Today was a perfect "lazy Sunday", I find it hard in the summer to enjoy lazy Sundays because when I look out the window and the weathers beautiful I can't help but feeling guilty, today was not one of those days. Today was grey, gloomy, cold and pouring rain, the perfect day to light a fire, get cozy and start baking!

                         

Or as Gus prefers, simply napping the entire day away. After a week of blueberry oatmeal muffins for breakfast I was looking for a change, something sweet, hearty and guilt free. These pumpkin harvest cookies were absolutely the way to go, the house filled with the smell of sweet pumpkin and they are delicious! The best part, these cookies are made with no eggs, no sugar, and gluten free. They're packed with fiber to help keep you going all day & go perfectly with your morning Starbucks.

Recipe (makes 12 cookies)

Ingredients

* 2 mashed over ripe bananas
* 1/2 cup canned pumpkin
* 1/3 cup coconut flour
* 4 soft pitted dates
* 2 teaspoons cinnamon
* 1/4 teaspoon ginger
* 1 teaspoons baking soda
* 2 teaspoons apple cider vinegar
* 1/2 cup shredded unsweetened coconut
* 1/4 cup walnuts
* 1/4 cup raisins
* 3 tbl spoons flax seeds
* 1/4 cup dark chocolate chunks
* (a handful of rolled oats, optional)

Directions

Preheat oven to 325F. Put the first 8 ingredients in a food processor and blend until smooth. Transfer dough to a bowl and stir in shredded coconut, walnuts, raisins, flax seeds, and chocolate chunks. Roll into small balls, place them onto a baking sheet lined with tinfoil and flatten with a fork. Dust with rolled oats for style and a little added fiber. Bake 20-25 minutes or until browned on the bottom. Enjoy!