Pumpkin Breakfast Cookies
Pumpkin Breakfast Cookies are packed with wholesome, real food ingredients and plenty of cozy pumpkin spice flavor!
Servings: 15 cookies
Calories: 197kcal
Ingredients
- 2 large eggs
- 1/4 cup coconut oil melted; sub with your favorite oil
- 1/2 cup maple syrup sub with honey
- 1/2 cup homemade pumpkin puree substitute with store bought pumpkin puree
- 1/4 cup almond butter sub with your favorite nut or seed butter
- 1 cup oat flour see note 2
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 1/2 cups old fashioned rolled oats
- 1/3 cup dried cranberries
- 1/3 cup chocolate chips
- 1/3 cup raw pepitas
Instructions
- Preheat the oven to 350 degrees and adjust the oven racks to the upper and lower thirds. Line (2) baking sheets with parchment paper. Whisk the eggs, oil, maple syrup, pumpkin and nut butter together until incorporated.2 large eggs, 1/4 cup coconut oil, 1/2 cup maple syrup, 1/2 cup homemade pumpkin puree, 1/4 cup almond butter
- Add the oat flour, pumpkin pie spice, baking powder and salt and whisk until combined.1 cup oat flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, 1/4 teaspoon sea salt
- Add the rolled oats, cranberries, chocolate chips and pepitas and stir until incorporated.1 1/2 cups old fashioned rolled oats, 1/3 cup dried cranberries, 1/3 cup chocolate chips, 1/3 cup raw pepitas
- Using a 2 1/2" cookie scoop, scoop two heaping scoops of dough for each cookie onto the prepared baking sheets about 1" apart and flatten the cookies to the desired size as they don't spread. You'll have about 15 large cookies. If you wish to make the cookies smaller, simply use 1 heaping scoop of dough, flatten the tops and bake for 10-13 minutes until set.
- Bake for 13-14 minutes or until golden and set, rotating the pans from top to bottom and front to back halfway during baking. Place the baking sheets on wire racks and cool completely. Enjoy!
Notes
- Pro tip: Make a batch of pumpkin breakfast cookies in advance as they're great for meal prep breakfast, snacks and dessert!
- Use homemade or store bought oat flour. If you don't have oat flour, you can substitute it with the same amount of rolled oats (2 1/2 cups of rolled oats total).
- Feel free to customize the add-ins with your favorite dried fruit, chocolate chips, coconut, nuts or seeds!
- Store cookies in an air tight container at room temperature for 3-4 days or in the fridge for up to one week.
Nutrition
Serving: 1cookie | Calories: 197kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 81mg | Potassium: 166mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1308IU | Vitamin C: 0.4mg | Calcium: 62mg | Iron: 1mg