Description
These Pumpkin Pie Breakfast Cookies are a delightful way to start your day, combining the warm flavors of pumpkin pie with the convenience of a cookie.
Ingredients
Scale
- 2 cups rolled oats
- 1 cup pumpkin puree
- 1/2 cup almond flour
- 1/3 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the rolled oats, almond flour, baking powder, ground cinnamon, ground nutmeg, and salt. Stir until well mixed.
- In another bowl, mix together the pumpkin puree, maple syrup, and vanilla extract until smooth and well combined.
- Pour the wet mixture into the dry ingredients. Stir until everything is thoroughly combined.
- Gently fold in the chocolate chips.
- Drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookies in a single layer for longer freshness.
- Reheat in the microwave for a few seconds if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Pumpkin Pie, Breakfast Cookies, Healthy Cookies, Fall Recipes