These cookies use spelt flour instead of plain white flour, which gives them a mild nuttiness and a slightly denser chew. Pumpkin puree keeps them moist without adding fat.
The spice blend is straightforward: cinnamon, ginger, nutmeg, and a small hit of clove. Together they make the kitchen smell like a bakery without any fuss.
You mix everything in one bowl and the dough comes together in under 15 minutes. No chilling, no creaming butter, no stand mixer needed.
They work as a grab-and-go breakfast or a mid-morning snack alongside coffee. Each cookie is filling enough to carry you through to lunch.
Why You’ll Love This Recipe
- One bowl, no mixer, minimal cleanup
- Wholegrain spelt flour adds fibre and nuttiness
- Naturally sweetened with maple syrup, no refined sugar
- Stays soft for three days at room temperature
Ingredient Notes
- Wholegrain spelt flour: Wholegrain spelt gives the cookies their characteristic nutty flavour and dense, satisfying texture. White spelt flour works too but produces a slightly lighter result.
- Pumpkin puree: Use pure canned pumpkin, not pumpkin pie filling, which already contains sugar and spices. Homemade pumpkin puree works fine if you drain off excess liquid first.
- Maple syrup: Maple syrup keeps the recipe free of refined sugar and adds a subtle caramel note. Honey or brown rice syrup can substitute in equal amounts.
- Coconut oil: Melted coconut oil blends easily into the batter and keeps the cookies dairy-free. Melted butter or a neutral oil like sunflower work as direct swaps.
- Egg: One egg binds the dough and helps the cookies hold their shape. For an egg-free version, use one flax egg: 1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes.
- Rolled oats: Old-fashioned rolled oats add chew and bulk. Quick oats also work but produce a softer, more uniform texture.
Spelt Pumpkin Spice Breakfast Cookies
Description
Wholegrain spelt flour keeps these cookies soft without being cakey, while pumpkin puree adds moisture so they stay tender for days. A simple maple syrup base means no refined sugar.
Ingredients
Dry ingredients
Wet ingredients
Instructions
- Heat the oven to 180 C / 355 F and line a large baking sheet with parchment paper.
- Combine the spelt flour, rolled oats, cinnamon, ginger, nutmeg, cloves, baking powder, and salt in a large mixing bowl. Stir until the spices are evenly distributed through the flour.
- Add the pumpkin puree, maple syrup, melted coconut oil, egg, and vanilla extract to the dry ingredients. Stir with a wooden spoon until a thick, uniform dough forms with no dry patches.
- Scoop the dough into 12 equal portions using a heaped tablespoon or a small cookie scoop. Roll each portion lightly into a ball and place on the prepared baking sheet, spacing them about 4 cm apart.
- Press each ball flat with the palm of your hand or the back of a spoon to about 1 cm thickness. These cookies don't spread, so the shape you press is the shape they bake.
- Bake for 12 to 14 minutes, rotating the tray halfway through, until the edges are set and the tops look dry and just firm to a light touch.
- Remove from the oven and leave the cookies on the tray for 5 minutes - they firm up as they cool. Transfer to a wire cooling rack and cool for at least 10 minutes before eating.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 155kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 4g20%
- Cholesterol 16mg6%
- Sodium 75mg4%
- Potassium 130mg4%
- Total Carbohydrate 23g8%
- Dietary Fiber 3g12%
- Sugars 7g
- Protein 4g8%
- Vitamin A 2800 IU
- Vitamin C 1 mg
- Calcium 40 mg
- Iron 2 mg
- Vitamin D 5 IU
- Vitamin E 0.5 mg
- Vitamin K 3 mcg
- Thiamin 0.15 mg
- Riboflavin 0.1 mg
- Niacin 1.2 mg
- Vitamin B6 0.1 mg
- Folate 18 mcg
- Vitamin B12 0.05 mcg
- Phosphorus 110 mg
- Magnesium 28 mg
- Zinc 0.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Drain canned pumpkin on paper towels for 5 minutes if it looks wet before measuring.
- Dough should feel soft but not sticky - add spelt flour 1 tbsp at a time if needed.
- Flatten each cookie before baking; spelt dough holds its shape and won't self-spread.
- Cool cookies on the tray for 5 minutes before transferring - they firm as they cool.
- Spice flavour intensifies by day two, so these are worth baking the night before.
