Love the idea of cookies in the morning? If so, fitness blogger Danielle Smith’s recipe for clean Pumpkin Breakfast Cookies could be your new fall favorite! (***Be sure to read more about what inspired Danielle’s clean eating lifestyle choice at the end of the blog!***)

Manage Mornings Easier with Make-Ahead Pumpkin Breakfast Cookies

Pumpkin cookies are a perfect make-ahead-breakfast —and if you add a glass of plant-based “whole” milk, you’ll have an incredibly energizing morning meal in minutes. Speaking of “whole” plant based milk alternatives, I recently discovered New Barn, the only brand  of “whole” almond milk on the market (that I know of, anyway.) You can read more about the benefits of “whole” almond milk here.

But let’s get back to the pumpkin breakfast cookies…

For those of you with food allergies and food sensitivities, it’s helpful to know this recipe meets the following dietary restrictions:

Bean-Free / Gluten Free /  Vegetarian/ Nut Free / Dairy-Free / Soy-Free

#OneFitCookie

Just as you would expect from a fitness blogger, this is #OneFitCookie! Danielle’s Pumpkin Breakfast Cookies are filled to the brim with energy-boosting nutrients. And no added sugar. Sweetness comes entirely from “whole” food dates.

Unlike most cookies, Danielle’s cookies have protein, antioxidants, fiber, whole grains, essential fats, phytonutrients and…most important…good taste!

3-Step Pumpkin Breakfast Cookies

Grab a mixing bowl and get out your baking pans! You can have these cookies ready in 1-2-3….

Pumpkin Breakfast Cookies [dairy free]

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★★★★

3.5 from 10 reviews

• Author: Meredith Dobro
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 18
• Cuisine: breakfast

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Description

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Ingredients

• 1 cup plain pumpkin puree
• 1 cup chopped dates
• 1 1/2 cups gluten-free rolled oats
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg, allspice and ground cloves
• 1 tsp pure vanilla extract
• 1 tbsp organic, extra virgin coconut oil
• 1 whole organic, pasture-raised egg plus 1 egg white, lightly beaten
• 1/4 cup pepitas (pumpkin seeds)

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Instructions

1.  Preheat oven to 350 degrees and line a baking sheet with parchment paper.

2.  Mix all ingredients in a medium-sized bowl until well combined. Using clean hands, for the cookie dough into small, one inch balls, flatten and place on a cookie sheet.

3. Bake for 12-15 minutes, until the cookies are starting to get lightly brown.

Notes

Thank you Danielle Smith!

Meet Danielle!

An online Health and Fitness Coach, Entrepreneur and busy mom of two, we wanted to hear more about what inspired Danielle to get into fitness and clean eating…

Danielle Smith

Here’s What Danielle Had to Say…

I am a mom of two and I never want my girls to grow up hiding food from me — because that’s what I did growing up.

I was a binge eater and I’m still overcoming that. If you’ve ever suffered with any type of disorder, you know that it’s a life-long journey. For me, it has been about learning how to be stronger than the foods I was eating. It’s about surrounding myself with people that I know will walk with me through life and not back away when the times are tough.

I work hard to make every meal for my family clean, healthy and nutritious. But I also have had to learn how and when to say “no.”

If you are reading this and struggling with an eating disorder, please know you are not alone. Millions of people struggle with disordered eating patterns every single day. Believe it or not, there is even a dark and dirty side of clean eating: orthorexia is an eating disorder that hides behind a veil of purity, health and wholesomeness. Yet it can be every bit as dangerous as anorexia and bulimia. There are so many different ways to define an eating disorder, but in the end having a healthy relationship with food is about finding balance. I am the first to admit that it doesn’t come easy at first, but it is doable. I do think it is important to reach out and get support from others though.

Quickie Q & A with Danielle!