Pumpkin Breakfast Cookies
Total Time
22 mins
Prep Time
10 mins
Cook Time
12 mins
Rating
4.69 out of 5 stars
(16)
Ingredients
16 cookies
- 1 cup pumpkin puree
- 1/4 cup creamy almond butter
- 1/4 cup pure maple syrup
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup oat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of cloves
- 1/2 cup old fashioned oats
- 1/3 cup chocolate chips
- 1/4 cup dried cranberries, optional
- Flaky sea salt, for sprinkling on top
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Preparation
Step 1
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
Step 2
In a large bowl, combine the pumpkin, almond butter, maple syrup, egg, and vanilla extract. Stir until smooth.
Step 3
Add the oat flour, cinnamon, baking soda, salt, nutmeg, ginger, and cloves. Stir until just combined. Stir in the oats, chocolate chips, and dried cranberries, if using.
Step 4
Let the dough sit for about 5 to 10 minutes so the oats can soak into the mixture a little. Scoop the dough onto prepared baking sheets, about 2 tablespoons per cookie. Flatten them out a little bit with the back of a spoon because they don’t spread much.
Step 5
Bake the cookies for 12 to 14 minutes or until they’re set, but still a little soft in the center.
Step 6
Remove the cookies from the oven and sprinkle with flaky sea salt, if desired. Cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Step 7
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Chef's notes
You can use peanut butter instead of almond butter, but it will have a stronger flavor.
Sweeten with honey or brown sugar instead of maple syrup.
Use butterscotch or white chocolate chips instead of regular chocolate chips.
Substitute raisins for dried cranberries.
Add walnuts or pecans for extra crunch.
Use a flax egg instead of a regular egg for a vegan version.
