Pumpkin Breakfast Cookies
Pumpkin Breakfast Cookies are wholesome, healthy pumpkin oatmeal cookies that are so easy to make and they're gluten-free!
Ingredients
- 2 large eggs
- 1/4 cup coconut oil melted
- 1/2 cup maple syrup
- 1/2 cup homemade pumpkin puree substitute with store bought pumpkin puree
- 1/4 cup almond butter
- 2 1/2 cups old fashioned rolled oats
- 2 teaspoons homemade pumpkin pie spice substitute with store bought
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 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, coconut oil, maple syrup, pumpkin and almond butter together until incorporated.
- Add the rolled oats, pumpkin pie spice, baking powder and salt and stir until combined. Add the cranberries, chocolate chips and pepitas and stir until incorporated.
- Using a 2 1/2" cookie scoop, scoop the dough onto the prepared baking sheets about 1" apart and flatten the cookies to the desired size as they don't spread.
- Bake for 10 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
- Feel free to customize the add-ins with your favorite dried fruit, nuts or seeds!
- Store cookies in an air tight container at room temperature for 4-5 days or in the fridge for up to one week.
Nutrition
Serving: 2cookies, Calories: 104kcal, Carbohydrates: 13g, Protein: 3g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 16mg, Sodium: 50mg, Potassium: 89mg, Fiber: 1g, Sugar: 6g, Vitamin A: 817IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 1mg
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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