Healthy Pumpkin Breakfast Cookies

Need a healthy breakfast option for those on-the-go mornings?  Try making these Pumpkin Breakfast Cookies.  Made with all healthy ingredients, these oatmeal breakfast cookies are soft and filling.

INGREDIENTS

  • 1 ¼ cup rolled oats (gluten-free if needed)
  • ½ cup flour of your choice
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 2 tsp. ground pumpkin pie spice
  • 2 eggs
  • ¼ cup water
  • ⅓ cup honey or maple syrup
  • ⅓ cup nut butter of your choice
  • ½ cup pumpkin puree
  • 2 Tbsp coconut oil or butter

Mix-ins of choice (use what you have on hand, equalling about 1 – 1 1/2 cups):

  • 1/4 cup dried cranberries or raisins
  • 1/4 cup pepitas (aka pumpkin seeds)
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup dark chocolate chips

INSTRUCTIONS

  1. Preheat the oven to 350℉.  Line a baking sheet with parchment paper and set aside.
  2. In a small bowl combine the flax meal and water, stir.  Set aside until it’s thick and creamy (about 5-8 minutes).
  3. In a medium bowl combine the oats, flour, baking soda, baking powder, and pumpkin pie spice and stir.
  4. Next, in a small saucepan over low heat, melt the nut butter, honey, and coconut oil.  Stirring until melted. Remove from the heat and add pumpkin puree and egg. Stir.
  5. Add the melted mixture to the bowl of dry ingredients.  Stir with a large spoon until all the dry ingredients are mixed into the wet ingredients.
  6. Lastly, add mix-ins of your choice and fold into the batter.  Scooping the batter up by large spoonfuls, place on the prepared parchment-covered baking sheet.  Divide evenly to get 12-18 round cookies. With hands, slightly press the dough down to form a round cookie shape.
  7. Bake for 15-20 minutes or until golden brown on the edges and firm to touch in the center. Remove from oven and leave  on pan for 5-10 minutes before transferring to a cooling rack.

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