Description
These wholesome pumpkin breakfast cookies are the perfect blend of a nutritious morning meal and a cozy autumn treat. Soft, chewy, and spiced with warmth, they combine the fiber-rich goodness of oats and pure pumpkin puree with the nutty richness of almond butter. Naturally sweetened with maple syrup, these cookies offer a convenient, grab-and-go solution for busy mornings, ensuring you have a wholesome and soulful start to your day no matter how hectic your schedule becomes.
Ingredients
1 cup pumpkin puree
1/4 cup creamy almond butter
1/4 cup pure maple syrup
1 large egg
2 teaspoons vanilla extract
1 cup oat flour
1 cup rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the pumpkin puree, almond butter, maple syrup, egg, and vanilla extract until smooth.
In a separate bowl, combine the oat flour, rolled oats, cinnamon, baking soda, salt, nutmeg, and ginger.
Gradually stir the dry ingredients into the wet mixture until well combined.
Fold in the chocolate chips if using.
Scoop rounded tablespoons of the batter onto the prepared baking sheet, spacing them slightly apart.
Bake for 12-15 minutes or until the edges are set and the tops are slightly firm to the touch.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, they freeze beautifully for up to 3 months. You can substitute the almond butter with peanut butter or sunflower seed butter if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 6g
- Sodium: 130mg
- Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg