Pumpkin Breakfast Cookies

Oats, pumpkin, and cinnamon come together for a delicious healthy morning cookie!

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 198kcal

Author Chellie Schmitz

Ingredients

1 1/2 cups pumpkin puree
1-2 teaspoons maple syrup 100% pure
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

Instructions

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.

Notes

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.

Nutrition