Pumpkin Breakfast Cookies

These Pumpkin Breakfast Cookies are soft and packed with delicious and wholesome ingredients such as rolled oats, cranberries and pumpkin seeds. Eat them on your way out the door, or pack the cookies for a healthy snack.

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 165kcal

Author Michelle

Ingredients

2 large eggs
2 tablespoon coconut oil melted, or neutral vegetable oil
¼ C maple syrup
½ teaspoon vanilla extract optional
½ C pure pumpkin puree
1 ½ C rolled oats
¼ C all-purpose flour
1 teaspoon baking powder
⅛ teaspoon sea salt
1 teaspoon pumpkin pie spice

Add ins:

½ C dried cranberries
¼ C pumpkin seeds
2 tablespoon chia seeds
2 tablespoon flax seeds
2 tablespoon hemp seeds

Instructions

Preheat the oven to 350°F/177°C.
Line a 9" by 13" baking tray with parchment paper.
In a large bowl, whisk together the eggs, pumpkin puree, maple syrup, coconut oil and vanilla extract.
Add in the oats, flour, baking powder, sea salt, pumpkin pie spice and dried fruit and nuts (cranberries, pumpkin seeds, flax seed, chia seed, hemp seed).
With a spatula, fold the dry ingredients into the wet ingredients until combined.
Use a ¼ cup scoop to portion out the mixture onto the parchment paper and pat down gently so the surface is even.
Bake at 350°F/177°C for 15-18 minutes, until cookies are slightly puffed.
Cool on the baking tray for 10 minutes before transferring to a wire rack.

Nutrition