These healthy Pumpkin Chocolate Chip Breakfast Cookies are soft and chewy with autumn flavours in every bite. Packed with fibre and nutrients, they make the perfect satisfying and easy make-ahead breakfast or snack! {Gluten-free & Vegetarian}
I don’t know what to say, other than it’s been a CRAZY busy past few days.
We officially moved into our new house this past Monday, which is super exciting, but it has been non-stop go-go-g0!
With all of this packing, moving, unpacking, and organizing (and soon decorating!), let’s just say that any planned recipe testing was put on hold for a few days.
And I say “planned” because this recipe I’m posting today was actually a recipe that I made really quickly the day before we started loading up the truck.
Totally on a whim.
Even when I *tell* myself to stay out of the kitchen, I still can’t restrain myself. I’ve got some serious issues.
BUT, in my defence, I was on a mission to use up any leftovers in the fridge and lo and behold, once again, I had some extra pumpkin puree just sitting there all lonely in a container.
It seems to be a common theme these days.
If you caught my post a couple of weeks ago, the same thing happened when I created my Curried Pumpkin Chicken Soup (another amazing way to use up those pumpkin leftovers!)
It’s that darn pumpkin!
Anyways, I wanted to make something easy that I had all of the ingredients for since I didn’t want to make a special trip to the grocery store to pick up more food that we would then have to lug over to the new house.
Believe me, we had enough to lug over.
So, after taking inventory of everything that we had in the fridge and cupboard and knowing that I had this extra pumpkin puree to use up, I decided to experiment and make some Pumpkin Chocolate Chip Breakfast Cookies.
We were fortunate to have quite a few people helping us out with the move, so I thought it might be nice to make a little something that they could snack on that wouldn’t require too much prep or mess to clean up afterwards. The last thing I wanted to create was more of a mess in a sea of boxes.
It was an early start on Sunday so I my big master plan was to make something that would provide some long-lasting energy. After all, lugging all of that stuff around burns some serious calories, so I knew everyone could use a little extra pick me up.
The amazing thing about these Pumpkin Chocolate Chip Breakfast Cookies is that they’re primarily made of oats, pumpkin, and ground flaxseed which provides that soluble fibre which can help to stabilize the blood sugar and keep those energy levels up.
Then, add in the pumpkin seeds for a dose of protein and healthy fats, some dark chocolate chips for some antioxidants and you’ve got one nutrient-packed, energizing breakfast cookie.
Not to mention, they were so moist, and soft, and had just the right amount of gooey chocolate and crunch from the pumpkin seeds.
And let’s talk about that smell! Oh man, it was like the ultimate Fall cookie.
It turns out they were quite the hit with the moving crew because they were pretty much all gone by the end of the move. AND no one konked out during the move, so clearly these cookies did the trick ;)
Any remaining breakfast cookies, I put in the freezer for back-to-work snacks for my husband, who was on vacation this week (and post-workout snacks for me)!
So, long story short, we basically all benefited from these cookies.
I hope you benefit from these Pumpkin Breakfast Cookies too! :)
Pumpkin Breakfast Cookies
Ingredients
Dry Ingredients:
- 1 cup rolled oats can use gluten-free, if necessary
- 1 cup quick oats
- 1/4 cup ground flaxseed
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup pumpkin seeds
- 1/4 cup dark mini chocolate chips
Wet Ingredients:
- 3/4 cup pure pumpkin puree
- 1 egg
- 1/4 cup maple syrup
- 1/4 cup coconut oil melted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix all of the dry ingredients together.
- In a medium-sized bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry and mix until well combined.
- Line a baking sheet with parchment paper. Using your hands or a spoon, scoop up mixture and and form into ten cookies of equal size (they should be about an inch or so thick). Place each cookie on parchment paper, leaving about an inch between each cookie.
- Bake in oven for 15 minutes or until cookies are slightly firm to the touch.
- Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Nutrition
Adapted from Cooking Classy
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