Pumpkin Oat Breakfast Cookies

A filling alternative to overnight oats or sugar filled. muffins.

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Pumpkin Oat Breakfast Cookies

Yield: 12

Author: Anthology of Crumbs

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Soft, chewy, and filled with veggies to start your day.

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Ingredients

• 2 cups instant oats
• ½ cup ground flaxseed
• ¼ cup (60 ml) pure maple syrup
• ¼ cup (70 g) peanut butter
• 1 cup (250 mml) pure pumpkin purée
• 1 ½ teaspoon pumpkin spice
• ¼ cup chocolate chips
• Optional: ¼ cup pepita seeds (add up to another ¼ pumpkin purée if needed)

Instructions

1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
2. In a large mixing bowl, combine oats, flaxseed, and pumpkin spice.
3. In another bowl, whisk together maple syrup, peanut butter, and pumpkin purée. Pour over oat mixture and combine well.
4. Using an ice cream scoop, make 12 large cookies and place on lined tray. Press each ball slightly (they won't spread).
5. Bake for 15-18 minutes.
6. Remove from the oven and allow cookies to cool completely.

https://www.anthologyofcrumbs.com/recipe-index/pumpkin-oat-breakfast-cookies

pumpkin, puree, chocolate, cookies

breakfast, snack,