Description
Start your day off right with these delightful Pumpkin Breakfast Cookies, packed with wholesome ingredients and a touch of sweetness.
Ingredients
- Rolled oats
- quick oats
- eggs or flax meal
- honey or maple syrup
- pumpkin puree
- pumpkin pie spice
- salt
- ground flax seed
- pumpkin seeds
- cranberries
- coconut oil
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, quick oats, ground flax seed, pumpkin pie spice, and salt.
- In another bowl, mix together the pumpkin puree, melted coconut oil, honey (or maple syrup), and eggs (or flax mixture).
- Pour the wet ingredients into the dry ingredients and mix until well combined. Fold in the pumpkin seeds and cranberries.
- Scoop tablespoon-sized portions of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, until the edges are golden.
- Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a vegan option, use flax eggs instead of regular eggs and maple syrup instead of honey. Make sure to use certified gluten-free oats if needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 30 mg
Keywords: Pumpkin Breakfast Cookies, gluten-free, oats, pumpkin puree, healthy cookies