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Pumpkin Breakfast Cookies [Easy + One Bowl!]


Get your seasonal pumpkin repair with the nuttiness of almond butter in these scrumptious, gluten-free and vegan pumpkin almond butter breakfast cookies!

Breakfast cookies by no means fairly took the world by storm like in a single day oats did and I’m not precisely certain why! They’re easy to make, nice for meal prep as a make forward breakfast or snack and completely scrumptious! Additionally they’re principally the identical factor as in a single day oats however baked within the oven!

I made a decision to make a pumpkin breakfast cookie model as a result of I’m a full blown pumpkin lover, particularly within the fall! I combined in pumpkin puree and pumpkin pie spice for a comforting breakfast to begin your day with. I do know I’m a fundamental fall B however truthfully I don’t actually care. Carry on the pumpkin spice!

Substances in Pumpkin Breakfast Cookies

  • oat flour – you may make your individual by grinding rolled oats or use store-bought oat flour. Ensure it’s gluten-free if essential. 
  • rolled oats – once more, be sure you seize gluten-free if wanted!
  • baking soda – helps the cookies rise. 
  • pumpkin spice – make your individual pumpkin spice blend or purchase a pre-mixed mix from the shop!
  • floor flaxseed – you should buy pre-ground flaxseed from the shop or can grind your individual by pulsing in a meals processor. 
  • sea salt – brings the entire flavors collectively!
  • pumpkin puree – be sure you purchase pumpkin puree and never pumpkin pie filling! The ingredient checklist ought to simply be “pumpkin”. 
  • almond butter – you can even use cashew butter or sunflower seed butter if wanted. 
  • Coconut oil – this provides a bit of moisture to the cookies
  • maple syrup – a pure sweetener to place the cookie in breakfast cookie 😉
  • vanilla extract – the right taste base for these cookies. 

Optionally available Toppings

Make these cookies your individual by including a 1/2 cup of toppings of your alternative! Listed below are a few of my favorites:

  • chocolate chips – add a bit of extra sweetness with chocolate chips. I like to make use of Get pleasure from Life chocolate chips!
  • chopped almonds – or any chopped nut!
  • dried coconut – add unsweetened coconut flakes or shredded coconut for additional taste and texture. 
  • dried cherries – attempt to use unsweetened dried fruit if you could find it! Any dried fruit works. 

I prefer to press these straight into the cookies as soon as they’re on the baking sheet however when you’d quite you’ll be able to soften chocolate and drizzle over the cookies as soon as they’ve baked and cooled.

Easy methods to Make Pumpkin Breakfast Cookies

STEP 1: In a big bowl, mix the oat flour, rolled oats, baking soda, floor flaxseed, pumpkin spice and salt. 

STEP 2: Straight into the identical bowl add all moist components and stir to mix.

STEP 3: Kind the dough into 10 medium sized balls and place on a cookie sheet lined with parchment paper or a silicone baking mat. Flatten the dough barely along with your palm to kind discs.

STEP 4: Add toppings of alternative (if desired) and press into the tops of the cookies. Bake at 350ºF for 20 minutes. Take away from the cookie sheet and let cool fully on a wire rack.

Easy methods to Retailer Leftovers

After permitting the breakfast cookies to chill fully, retailer in an hermetic container on the counter for as much as 3 days or as much as every week within the fridge. Freeze for longer storage!

Print

Pumpkin Breakfast Cookies

Get your seasonal pumpkin repair with the nuttiness of almond butter in these scrumptious, gluten-free and vegan pumpkin almond butter breakfast cookies!

  • Writer: Davida Lederle
  • Prep Time: 10 minutes
  • Prepare dinner Time: 20 minutes
  • Whole Time: half-hour
  • Yield: 10 cookies 1x
  • Class: Breakfast
  • Methodology: Bake
  • Food regimen: Vegan
  • 1 cup oat flour (floor rolled oats- gluten-free if essential)
  • 1 1/2 cups rolled oats (gluten-free if essential)
  • 1/4 tsp baking soda
  • 1 tsp pumpkin spice (I used my DIY Blend)
  • 2 tbsp floor flaxseed
  • 1/4 tsp sea salt
  • 3/4 cup pumpkin puree
  • 1/4 cup almond butter
  • 1/3 cup maple syrup
  • 1 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • Optionally available: 1/2 cup toppings e.g. chocolate chips, chopped almonds, dried coconut

  1. Preheat oven to 350 levels F.
  2. Line a cookie sheet with parchment paper or a silicone mat.
  3. In a big bowl mix oat flour, rolled oats, baking soda, floor flax, pumpkin spice and salt. Combine nicely.
  4. Straight into the identical bowl add the pumpkin, almond butter, coconut oil, maple syrup and vanilla extract and stir till nicely mixed.
  5. Kind dough into 10 medium sized balls, place on cookie sheet after which flatten with palm to kind discs.
  6. Add toppings of alternative and press into tops of cookies, if desired.
  7. Bake for 20 minutes.
  8. Take away from cookie sheet and let cool on a wire rack.
  9. Will maintain for a number of days in an hermetic container or freeze for a number of months.

Key phrases: pumpkin breakfast cookies, breakfast cookies, pumpkin spice breakfast cookies, wholesome breakfast cookies

 

Listed below are extra breakfast recipes you would possibly get pleasure from:

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