Description
These Pumpkin Spice Breakfast Cookies are soft, chewy, and filled with fall flavors. Made with wholesome ingredients, they are perfect for a grab-and-go breakfast or a healthy snack.
Ingredients
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- 1 cup canned pumpkin puree
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 cups rolled oats
- 1/4 cup ground flaxseed
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup dried cranberries
- 1/3 cup chopped walnuts or pecans (optional)
- 1/4 cup mini chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together pumpkin puree, almond butter, maple syrup, and vanilla extract until smooth.
- Add oats, ground flaxseed, pumpkin pie spice, cinnamon, baking soda, and salt. Mix until fully combined.
- Fold in cranberries, nuts, and chocolate chips if using.
- Drop spoonfuls of dough onto the prepared baking sheet and flatten slightly with a spoon or fingers.
- Bake for 12–15 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 3 days or in the fridge for a week.
- Cookies can be frozen for up to 3 months.
- Use sunflower seed butter to make the recipe nut-free.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
