Pumpkin Breakfast Cookies
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 pumpkin breakfast cookies
Ingredients
¾ cup pumpkin puree
⅓ cup maple syrup
¼ cup coconut oil, melted
1 egg
1 tsp vanilla extract
¾ tsp cinnamon
½ tsp pumpkin pie spice
¼ tsp nutmeg
¼ tsp salt
2 cups oats
⅓ cup pumpkin seeds
⅓ cup pecans
⅓ cup chocolate chips (dairy-free for vegan, or cacao nibs if preferred)
⅓ cup raisins
Instructions
- Preheat oven to 350°F (180°C).
- In a mixing bowl, whisk together pumpkin, maple syrup, coconut oil, egg, vanilla, and spices.
- Stir in remaining ingredients.
- Use an ice cream scoop (or ¼ cup measurement) to transfer scoops onto a baking sheet lined with parchment, with space in between the cookies. These won’t spread in the oven, so flatten each cookie with your hands.
- Bake 18-20 minutes.
- Cool on a wire rack before serving and enjoying!
- Store in the fridge or freeze.
- Yields 12 pumpkin breakfast cookies.
Nutrition
- Serving Size: 1 breakfast cookie
- Calories: 208
- Sugar: 10
- Fat: 12
- Carbohydrates: 24
- Fiber: 3
- Protein: 4
Find it online: https://mindovermunch.com/recipes/pumpkin-breakfast-cookies/