Pumpkin Breakfast Cookies
Loaded with pumpkin, fiber-rich oats and fall spices, these Pumpkin Breakfast Cookies pack some serious staying power! Enjoy them as a grab and go breakfast or a mid-day snack!
Servings Prep Time
15cookies 10minutes
Cook Time
25-30minutes
Servings Prep Time
15cookies 10minutes
Cook Time
25-30minutes
Ingredients
Instructions
  1. Preheat oven to 350. Pour old fashioned oats into blender and pulse until you have a fine consistency (see notes)
  2. In a medium mixing bowl, combine oats, almond flour, pumpkin pie spice, baking powder and salt. Mix well.
  3. In a separate smaller bowl, combine pumpkin, maple syrup, coconut oil and vanilla. Make sure your maple syrup is room temperature otherwise it will cause the coconut oil to clump up.
  4. Add the wet mixture and your add-ins of choice to the larger bowl with dry ingredients and stir until combined.
  5. Scoop out a ball of dough about the size of a golf ball, and press down so they’re about 1/2″ thick. The cookies don’t spread much, so you don’t want them too thick.
  6. Bake at 350 for 25-30 minutes.
Recipe Notes
  • Mix-in options: raisins, walnuts, pecans, cranberries! Whatever you pick, just make sure it adds up to 1/2 cup.
  • Store in an airtight container in the fridge.