Pumpkin Breakfast Cookies
Recipe from Two Peas and Their Pod
Pumpkin Breakfast Cookies- hearty and wholesome breakfast cookies made with pumpkin, oats, spices, chocolate chips, and dried cranberries. The perfect healthy cookie for fall!
Servings: 16 cookies
Calories: 113kcal
Ingredients
- 1 cup pumpkin puree
- 1/4 cup creamy almond butter
- 1/4 cup pure maple syrup
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup oat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of cloves
- 1/2 cup old fashioned oats
- 1/3 cup chocolate chips
- 1/4 cup dried cranberries, optional
- Flaky sea salt, for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
- In a large bowl, combine the pumpkin, almond butter, maple syrup, egg, and vanilla extract. Stir until smooth.
- Add the oat flour, cinnamon, baking soda, salt, nutmeg, ginger, and cloves. Stir until just combined. Stir in the oats, chocolate chips, and dried cranberries, if using.
- Let the dough sit for about 5 to 10 minutes so the oats can soak into the mixture a little. Scoop the dough onto prepared baking sheets, about 2 tablespoons per cookie. I flatten them out a little bit with the back of a spoon because they don't spread much.
- Bake the cookies for 12 to 14 minutes or until they’re set, but still a little soft in the center.
- Remove the cookies from the oven and sprinkle with flaky sea salt, if desired. Cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Nutrition
Calories: 113kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 117mg | Potassium: 116mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2407IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg