Healthy Pumpkin Breakfast Cookies
These healthy pumpkin breakfast oat cookies disappear within 24 hours every time I make them. Wholesome enough to grab for breakfast, delicious enough that my kids request them as an after-school snack. And when something this good takes just 25 minutes to make and the whole house devours them, you know I'm making these on repeat all season long.
Servings 14 cookies
Calories 155kcal
Equipment
- 1 Mixing bowl
- 1 Baking sheet
Ingredients
- ¾ cup pumpkin puree
- 2 eggs
- ¼ cup pure maple syrup
- ¼ cup natural peanut butter
- 1 teaspoon pure vanilla extract
- 1 cup oats (certified gluten-free if needed)
- ½ cup almond flour
- ½ cup flaxseed meal (also called ground flaxseeds)
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ⅓ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F and line a cookie sheet with parchment paper. Set cookie sheet aside.
- In a medium-sized mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, peanut butter, and vanilla.¾ cup pumpkin puree, 2 eggs, ¼ cup pure maple syrup, ¼ cup natural peanut butter, 1 teaspoon pure vanilla extract
- Add the oats, almond flour, flaxseed meal, baking powder, salt, pumpkin pie spice, and cinnamon. Mix until all ingredients are fully combined, then fold in the chocolate chips.1 cup oats, ½ cup almond flour, ½ cup flaxseed meal, 1 teaspoon baking powder, ¼ teaspoon fine sea salt, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon ground cinnamon, ⅓ cup semi-sweet chocolate chips
- Scoop a heaping 2 tablespoons of mix per cookie (a spring-loaded cookie scoop works best) onto the prepared cookie sheet, leaving an inch between each scoop. Use a spatula (or the back of a spoon) to press and shape each scoop into a round cookie shape (get the spatula/spoon wet if the mix is sticking). I like mine about ½" thick. The cookies won't spread as they bake.
- Bake for 12-13 minutes, or until the edges are set and cookies are semi-firm to the touch. They will continue to set as they cool.
- Allow the cookies to cool slightly on baking sheet and then transfer them to a wire cooling rack to fully cool.
Notes
- Use natural, drippy peanut butter. The only ingredient in the peanut butter should be peanuts (and maybe salt).
- If you don't have a spring-loaded scoop, a spoon will work fine. Scoop mix and then shape into a round cookie with your hands.
- You should get 14 cookies.
- Don't overbake. The cookies should be set on the edges and slightly firm in the center. They will continue to set as they cool.
Nutrition
Calories: 155kcal | Carbohydrates: 16g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 107mg | Potassium: 144mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2087IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
