Healthy Pumpkin Breakfast Cookies

• Full of fall flavors - Just like my pumpkin muffins with almond flour, these cookies have all the cozy fall flavors like warm cinnamon and pumpkin spice.
• Wholesome and healthy ingredients - You won't find any refined flours or refined sugars in this cookie recipe! Plus, they are made with whole grains and you get the benefits of fiber, protein, and healthy fats from ground flaxseeds. Now that's a healthy pumpkin breakfast cookie you can feel good about.
• Protein and fiber - Each cookie contains 6 grams of protein and 4 grams of fiber! Try these protein peanut butter banana muffins if you like protein rich baked goods.
• Easy, one-bowl - These cookies require just one bowl (less clean up) and are ready for the oven in just 15 minutes.

These really are the best soft and chewy pumpkin cookies, and just like my healthy breakfast cookies, these are so easy for making ahead and enjoying throughout the week. Perfect for eating alongside some hard-boiled eggs and fresh fruit for a well-rounded breakfast. Mornings never got easier (and healthier).

And as an added bonus, my kids love these. I'm sure the chocolate chips have something to do with it, but I do love knowing they are getting real, nutritious food to star their days. But, we do also loves these as a snack, so don't let the name "breakfast cookie" keep you from reaching for these in the afternoon!

Ingredient Notes

• Rolled oats - Also known as old-fashioned oats. If making for someone with a gluten sensitivity or celiac, be sure to use certified gluten-free oats. Although oats don't contain any gluten naturally, they may become contaminated with gluten during processing in facilities that also process wheat.
• Canned pumpkin - You should use canned pumpkin/pure pumpkin puree and not pumpkin pie filling. Make sure the only ingredient is "pumpkin."
• Peanut butter - Make sure to use drippy, natural peanut butter (peanut butter, and maybe salt, should be the only ingredient). Costco makes a great one and I also like Once Again peanut butter.
• Oat flour - I like using homemade oat flour since it's a whole grain, but if you don't have oat flour, you can use regular flour, wheat flour, or even a gluten-free flour substitute. Be sure to use certified gluten-free oat flour if needing these to be gluten free. Check out my oat flour pancake recipe for another way to use oat flour.

A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific notes to help with selecting ingredients.

Clean food tips: I highly recommend organic oats. Like most grains, oats are sprayed with glyphosate. If avoiding herbicides and pesticides is important to you, choose organic.

Chocolate chips should contain sugar, chocolate, and cocoa butter. My favorite brands include Equal Exchange, Hu Chocolate, and Pascha.

Use a nut butter that contains just the nuts and maybe salt. Ensure there are no added oils or sugars.

Substitutions and Add-ins

• For a nut-free pumpkin breakfast cookie, swap the peanut butter for sun butter.
• To make vegan, use an egg substitute and use dairy-free chocolate chips.
• You can definitely play around with add-ins in this recipe. Add in some chopped walnuts or pecans or even some pumpkin seeds. Swap the chocolate chips for dried cranberries, or use both!

Step-by-Step Instructions

Step 1: Whisk together the wet ingredients in a medium sized mixing bowl.

Step 2: Add the remaining dry ingredients (aside from the chocolate chips) and mix until oats are fully mixed in and a thick "dough" as been formed.

Step 3: Fold in the chocolate chips.

Step 4: Using a spring-loaded cookie scoop, scoop balls of dough onto a prepared cookie sheet (use a heaping 2 tbsp. of dough per cookie).

Step 5: Using your hands, flatten each dough ball into a round, cookie shape. The cookies won't spread, so shape them how you'd like them.

Step 6: Bake at 350-degrees F for 12 minutes, or until edges are set and cookies are semi-firm to the touch.

How to Store and Freeze

Storing: Store cooled cookies in an airtight container on the counter for up to 3 days. You can slightly warm in the microwave for a soft warm cookie.

Freezing: Place the cooled cookies in a freezer container or bag and freeze for up to 3 months. These cookies freeze great, so I highly suggest making a double batch.

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