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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: https://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!! 🙂
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.
Also how many would you eat of the cookies? Is it usually 2 yes?
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.
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.
Hey! Great idea! Love that!
Brenda, did you have to add extra liquid to make them as pancakes?
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).
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!
Love that! So sweet!
If you use pre-ground oat flour, is it still 2 cups?
Yes! I used 2 cups pre ground!
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!
I used 2 cups flour, after it was already ground. 🙂
I use 2 cups of pre made and it works great!
Thank you! I made these to enjoy during Thanksgiving weekend, and they were a huge hit.
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. ?
I make a dozen and enjoy 2 or 3 at a time. 🙂
Can you use the THM baking mix? Instead of the Oat Flour?
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 🙂