Pumpkin Breakfast Cookies
Servings 10 cookies
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 breakfast or snack! {Gluten-free & Vegetarian}
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. Line a baking sheet with parchment paper.
- In a large bowl, mix all of the dry ingredients together until combined.
- In a medium-sized bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry and mix until well combined.
- 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.
Notes
- I recommend using your hands to form the cookies. It will allow you to better shape the cookies and help the mixture better stay together. If you find the mixture is sticking to your hands, you can wet your hands a bit before forming the mixture into cookies or use kitchen gloves.
- I made my cookies fairly thick so that they resemble a breakfast cookie. I find that they’re more soft and chewy this way.
- Be sure to line the baking sheet with parchment paper to prevent them from sticking to the baking sheet and for super easy clean up!
- Be sure to let the cookies cool completely before storing them.
- Feel free to customize the cookies and add in extras like dried cranberries, other nuts like walnuts, pecans, sliced almonds or hemp hearts if desired.
Nutrition
Calories: 195kcalCarbohydrates: 21gProtein: 4gFat: 11gSaturated Fat: 6gCholesterol: 19mgSodium: 73mgFiber: 3gSugar: 9g
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