Pumpkin Breakfast Cookies

Soft, chewy, and fresh out of the oven in just 15 minutes, these pumpkin breakfast cookies are the perfect way to start your day! Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 245kcal

Author Arman Liew

Ingredients

2 cups rolled oats gluten-free, if needed
1/2 cup ground flaxseed
1/4 cup maple syrup
1/4 cup almond butter
1 cup pumpkin puree
1 teaspoon cinnamon
1/4 cup chocolate chips Optional

Instructions

Preheat the oven to 350°F (180°C). Line a cookie sheet or baking tray with parchment paper and set aside.
In a large mixing bowl, combine the oats and ground flaxseed and mix well. Add the maple syrup, almond butter, pumpkin puree, and cinnamon and mix well. If the batter is too thick or crumbly, add the extra 1/4 cup of pumpkin. Fold through the chocolate chips.
Form 8 large balls of cookie dough (or 16 small ones) and place on the lined tray. Press each ball into a cookie shape.
Bake for 12 minutes or until cookies have firmed up.
Remove from the oven and transfer to a wire rack to firm up and cool completely.

Video

Notes

Almond butter sub: Any nut or seed butter will work.
Leftovers: Keep at room temperature for 3 days or in the fridge for one week. You can also freeze them for up to 6 months.

Nutrition