Packed with whole oats, pumpkin puree, almond butter and flax seeds, these vegan and gluten-free breakfast cookies, which are flavored with maple syrup, warming spices, cranberries and dark chocolate (oh, yes!), are jammed with nutritious ingredients, and yet they taste like treats. Serve them as a quick grab-and-go breakfast, pack them as a school snack, or eat them as dessert. Or, better yet, hide them from your kids and save them for yourself.
This week I’m featuring the Pumpkin Almond Muffins from my cookbook! These might just be my favorite muffins ever. They’re lightly sweet, supremely tender and they make my house smell incredible. Plus, they get made right in the food processor! You might have noticed that I’m on a mission to streamline my baked goods (see these Blueberry Blender Muffins as a prime example). Since summer has unofficially started, all I want to do is get the hell outside, and that means I’m all about ways to cut back on my time spent prepping and cooking. The food processor can be an awesome ally on this front—check out my tips for making the most of your processor in my new article for Parents.com!