- VE
- LC
Pumpkin Breakfast Cookies
You know it’s going to be a good day when it starts with cookies! These pumpkin oatmeal breakfast cookies are jam packed with wholesome ingredients, and they’re still delicious enough to feel like a treat. They’re made with whole grain rolled oats, unrefined sugar and minimal oil, and have plenty of pumpkin and pumpkin spice flavor. These Pumpkin Breakfast Cookies are wholesome and nutritious with whole grain rolled oats and no refined sugar, and they’re gluten-free!
Ingredients
Instructions
- Step 1
Preheat the oven to 350 degrees and adjust the oven racks to the upper and lower thirds. Line (2) baking sheets with parchment paper. Whisk the eggs, coconut oil, maple syrup, pumpkin and almond butter together until incorporated.
- Step 2
Add the rolled oats, pumpkin pie spice, baking powder and salt and stir until combined. Add the cranberries, chocolate chips and pepitas and stir until incorporated.
- Step 3
Using a 2 1/2" cookie scoop, scoop the dough onto the prepared baking sheets about 1" apart and flatten the cookies to the desired size as they don’t spread.
- Step 4
Bake for 10 minutes or until golden and set, rotating the pans from top to bottom and front to back halfway during baking. Place the baking sheets on wire racks and cool completely. Enjoy!
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@flavor-the-moments
I’m Marcie, a wife, mother of 2 boys and a German Shepherd named Uzi. I’m a cooking school graduate residing in Boise, Idaho where I can’t get enough of the outdoors. I created Flavor the Moments in 2012 so that I could share recipes with friends and family. Over the years, I’ve built this blog into a trusted resource for home cooks looking for real food recipes that highlight seasonal produce and sustainable protein sources.
Per serving
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