Pumpkin Breakfast Cookies
Oats, pumpkin, and cinnamon come together for a delicious healthy morning cookie!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 -15
- 1 1/2 cups pumpkin puree
- 1-2 teaspoons pure maple syrup
- 1/4 cup coconut oil warmed so it's liquid
- 1 tsp vanilla
- 2 cups rolled oats
- 2/3 cups almond meal
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp baking powder
- 2/3 cup shredded coconut
- 1/2 cup pepitas
- 1/4 cup chocolate chips
Preheat oven to 350.
Line a rimmed baking sheet with parchment paper.
Combine the pumpkin, syrup, coconut oil and vanilla in a large bowl and mix well.
Add rolled oats, almond meal, pumpkin pie spice, salt, baking powder, and coconut and stir well.
Fold in pepitas and chocolate chips.
Using roughly 2 Tbs, form the mixture into balls and place on the baking sheet.
Once they are all rolled, gently press to flatten just a bit. You should still have a thick cookie.
Bake for 15-20 minutes.
If you don't have almond meal or almond flour, simply grind up some whole almonds in a food processor or high powered blender, such as a Vitamix.
Pepitas are the green pumpkin seeds. I find mine at my local health food store. Walnuts or pecans could be substituted for the pepitas, or added to the recipe.