Description
These Pumpkin Breakfast Cookies are a delicious and nutritious way to start your day. Packed with pumpkin, oats, and nuts, these cookies are perfect for a quick, on-the-go breakfast or a satisfying snack.
Ingredients
Scale
Wet Ingredients:
- 1 cup canned pumpkin puree
- 2 ripe bananas (mashed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- ½ cup almond flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
Mix-ins:
- ½ cup chopped walnuts
- ½ cup dried cranberries
- ¼ cup mini chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large mixing bowl, combine pumpkin puree, mashed bananas, eggs, vanilla extract, and maple syrup. Stir until smooth.
- Add dry ingredients: Add oats, almond flour, cinnamon, nutmeg, baking soda, and salt. Mix well to combine.
- Include mix-ins: Fold in walnuts, cranberries, and chocolate chips if using.
- Bake: Scoop dough onto baking sheet, flatten slightly, and bake for 18-20 minutes until golden.
- Cool and enjoy: Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freeze for longer storage.
- Substitute raisins or pumpkin seeds based on preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 7 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
