Pumpkin Pie Breakfast Cookies
These breakfast cookies are packed with healthy ingredients (but taste like pumpkin pie) to help jumpstart your day!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 cookies
Ingredients
- 1 egg (or flax egg*)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup maple syrup
- 1 teaspoon vanilla
- 1/4 cup extra virgin olive oil
- 1 cup large flake oats (gluten-free if needed)
- 1 cup whole wheat flour or gluten free 1:1 flour
- 2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch salt
- 1/4 cup hemp seeds
- 1/2 cup roasted pumpkin seeds
- 3/4 cup raisins (or dried cranberries)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
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Preheat the oven to 350F. Grease a cookie sheet or line it with parchment paper.
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In a medium bowl, combine the egg, pumpkin puree, maple syrup, vanilla and butter or oil. Whisk until mixed.
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In a large bowl, combine all of the remaining ingredients. Stir well and add the combined liquid ingredients to the large bowl of dry ingredients. Fold in with a rubber spatula until the wet ingredients are fully mixed into the dry ingredients (try not to over-mix it).
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Place a heaping tablespoon of cookie dough on the cookie sheet, and spread it out slightly to make the shape that you want. These cookies are pretty hearty so they won't spread out like a traditional cookie will. Repeat until you have about a dozen cookies on the sheet, leaving approximately a half-inch between the cookies.
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Bake for 10-12 minutes, until they start to brown on the bottom.
Recipe Notes
*to make a flax egg, simply combine 1 tablespoon of ground flax seeds with 2 1/2 tablespoons of water and let sit for 5 minutes. Alternately Bob's Red Mills has a great egg replacer.