Description
These Pumpkin Breakfast Cookies are a delicious and nutritious way to start your day. Packed with pumpkin, oats, and nuts, they are perfect for a quick breakfast or a healthy snack. Gluten-free and dairy-free, these cookies are easy to make and even easier to enjoy!
Ingredients
Scale
Pumpkin Breakfast Cookies:
- 1 cup canned pumpkin purée
- 1/2 cup creamy almond butter or peanut butter
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup ground flaxseed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips or raisins
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large mixing bowl, whisk together pumpkin, almond butter, honey, and vanilla until smooth.
- Add dry ingredients: Stir in oats, flaxseed, cinnamon, nutmeg, baking soda, and salt until combined.
- Combine and bake: Fold in chocolate chips and nuts if using. Scoop dough onto prepared baking sheet, flatten slightly, and bake for 12–15 minutes until set.
- Cool and enjoy: Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies are naturally gluten-free if you use certified gluten-free oats.
- Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.
- Great as a grab-and-go breakfast or healthy snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 6g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
