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Pumpkin Breakfast Cookies [Food Processor Attachment]

Busy mornings can make it hard to have a healthy breakfast. Bake these fall-friendly breakfast cookies the night before then grab-and-go on your way to start your day.

Submitted By:

Dietary Interests: Gluten-Free , Heart Friendly , Low Calorie , Low Sodium , Mediterranean , Nutritarian , Vegan , Vegetarian

Yield:

18 servings

Total Time:

35 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

This is for the Food Processor Attachment only

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Ingredients

  • 1 ¼ cups (130 g) rolled oats
  • 1 ¼ cups (150 g) almond flour
  • 3 Tablespoons (45 ml) maple syrup
  • ¾ cup (135 g) dried apricots
  • 1 cup (245 g) pumpkin purée
  • ½ cup (120 ml) water
  • 2 Tablespoons (15 g) cacao nibs

Directions

  1. Preheat oven to 350°F. Line two cookie sheets with parchment paper. 
  2. Fit the Food Processor with the Multi-Use Blade.  Place all ingredients in the order listed into the Vitamix container and secure the lid. Pulse 6 times, stop and scrape down the sides of the work bowl. Pulse another 6 – 8 times until all of the ingredients have been combined together.
  3. Scoop the dough from the work bowl onto the prepared sheet trays. Wet fingers with a bit of water and flatten cookies into 3 inch rounds. Bake in preheated oven for 12 – 15 minutes, or until slightly golden brown. Let cool and enjoy. 

Chef's Notes

  • Maple syrup is one of our favorite fall flavors but you can switch it our for homemade date syrup or another sweetener of your choice.