Pumpkin Breakfast Cookies
Alright, I’m doing it. I’m sorry if you aren’t ready, but I am so ready.
Many consider this day, Labor Day, to be the last unofficial day of summer. I totes agree with this and refuse to wait another second longer!
I’m breaking out the pumpkin and I’m starting you off with a healthier pumpkin recipe…pumpkin breakfast cookies! I’m really obsessed with these. I think they are my favorite breakfast cookie recipe I have made so far actually. They contain no butter, no added sugar, and no eggs so they are great to send off with those who are sensitive to dairy. Though really, the entire family can enjoy these! They will also make your vegan friends happy! The pumpkin puree makes these cookies so moist. Like the other breakfast cookies I have made, these will have more of a muffin-like texture which I think makes me like them even more!
Happy Fall! I’m cranking down the A/C and am going to pretend that it is still not 100 degrees outside.
- 1 cup pumpkin puree
- 1/2 cup unsweetened applesauce
- 1/3 cup coconut oil, melted
- 1/3 cup agave nectar
- 1 1/2 cups quick oats
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, mix together the pumpkin puree, applesauce, agave nectar, and the coconut oil.
- In a separate bowl, mix together the oats, flour, baking powder, cinnamon, and salt. Pour the dry ingredients in with the wet ingredients and mix until just combined.
- Gently stir in the dried cranberries and walnuts.
- Scoop the batter into about 1 1/2-inch balls. Spread on the baking sheet leaving about 2 inches in between each cookie.
- Bake for about 13 minutes. Let the cookies cool completely.
These cookies will have a muffin-like texture.
Feel free to experiment with what you want to add into these cookies. You do not have to stick with walnuts and cranberries, you can try other types of nuts or dried fruits. You can also mix in some chia seeds and/or flax if desired.
Amount Per Serving: Calories: 116Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 53mgCarbohydrates: 15gFiber: 2gSugar: 7gProtein: 2g