Healthy Pumpkin Breakfast Cookies

Pumpkin breakfast cookies with chocolate chips on a wire cooling rack.

Healthy Pumpkin Breakfast Cookies

Soft, chewy, healthy pumpkin breakfast cookies made with nutritious ingredients, like oats, ground flaxseeds, and peanut butter. Wholesome, make-ahead friendly, loved by kids, and perfect for fall mornings.

Course Breakfast, Snack

Cuisine American

Diet Gluten Free

Prep Time 13

Cook Time 12

Total Time 25

Servings cookies

Calories 177kcal

Author Sara

Equipment

1 Mixing bowl
1 Baking sheet

Ingredients

½ cup pumpkin puree
2 eggs
3 tbsp. pure maple syrup
⅓ cup natural peanut butter
1 tsp. pure vanilla extract
1 cup oats (certified gluten free if needed)
½ cup oat flour (certified gluten free if needed)
½ cup flaxseed meal (also called ground flaxseeds)
1 tsp. baking powder
¼ tsp. fine sea salt
1 ½ tsp. pumpkin pie spice
½ tsp. ground cinnamon
⅓ cup 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.
Add the oats, oat flour, flaxseed meal, baking powder, salt, pumpkin pie spice, and cinnamon. Mix until oats are fully combined. Fold in the chocolate chips.
Scoop a heaping 2 tablespoons of dough per cookie (spring loaded cookie scoop works best) onto the prepared cookie sheet. You should get 12 cookies. Slightly wet your hands and press and shape each dough ball into a cookie shape. Dough won't spread when baked, so shape them how you'd like them.
Bake for 12 minutes, or until edges are set and cookies are semi-firm to the touch.
Allow to cool slightly. Enjoy!

Notes

- The dough will be sticky, so get your hands wet before flatting/forming dough balls into a cookie shape - this will prevent it from sticking to your hands.

- Save some of the chocolate chips for adding to the tops of the cookies before baking to get that bakery style look and feel.

Nutrition