Breakfast Pumpkin Cookie

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One of my favorite things about the holidays is that eating cookies for breakfast is not only accepted but encouraged! Cookies are one of my favorite things to make and eat, I particularly like the cookies that are high in fiber and protein because they are perfect candidates for “breakfast cookies” that you can eat any day and not just on holidays!

My kids are usually a bit shocked when instead of their oatmeal and bowl of fruit I present them with a plate of cookies and warm milk for breakfast. Best part is that these Breakfast Pumpkin cookies are filled with oats, pumpkin and almond butter, so they are delicious and nutritious.

This recipe includes ¾ cup of pumpkin puree, since it is season for pumpkin and nutmeg. But you can actually make them with other fruit purees for some variation. I have tried it with bananas, dates and even a mix of zucchini and banana. Keep the measure at about ¾-1 cup and if you happen to be using a fruit puree that has more water than pumpkin, add some extra oats to compensate.

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Breakfast Pumpkin Cookie

Course Snack
Cuisine Gluten free
Servings 24 cookies
Author Carolina Jantac, MS, RD, LD

Ingredients

  • 1 cup oat flour
  • 1 ½ cup oats
  • ¼ tsp baking soda
  • 1 tsp pumpkin spice
  • ¼ tsp salt
  • ¾ cup 100% pumpkin puree
  • ¼ cup of Once Again Creamy Almond Butter
  • ¼ cup maple syrup or honey
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350F.
  2. You can purchase the oat flour, or just make your own by adding about 1 ½ cup of oats into the food processor until you achieve a coarse flour.
  3. Then add the baking soda, pumpkin spice and salt to the flour mix. Next add the pumpkin, Once Again Almond Butter, maple syrup, vanilla extract and mix well.
  4. Lastly add the oats and mix. Using a “cookie scoop” drop dollops onto a greased cookie sheet (or one lined with a silicone baking sheet) then flatten the cookies and take to oven for 15 minutes or until golden.

Recipe Notes

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