Pumpkin Breakfast Cookies
from kristineskitchenblog.comFilled with pumpkin, spices, dried cranberries, and walnuts, these Pumpkin Breakfast Cookies are a great way to welcome fall. They're gluten-free and the perfect healthy breakfast or snack!
Servings: 24 Makes 2 dozen cookies
Calories: 127kcal
Ingredients
- 2 cups old-fashioned oats
- 1 cup oat flour*
- ½ cup ground flaxseed meal
- 1 ½ tsp. cinnamon
- 1 tsp. pumpkin pie spice
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup canned pumpkin
- ½ cup pure maple syrup
- 3 tbsp. unsalted butter softened
- 1 large egg
- 1 tsp. vanilla extract
- ½ cup dried cranberries or dried cherries
- ½ cup chopped walnuts optional
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, stir together oats, oat flour, flaxseed, cinnamon, pumpkin pie spice, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together pumpkin, maple syrup, and butter until smooth. Add egg and vanilla and beat until well combined.
- With the mixer on low speed, mix in dry ingredients. Mix in dried cranberries (or cherries) and walnuts, if using.
- Scoop dough by heaping tablespoons and place on parchment-lined baking sheets. Gently flatten each cookie with your fingers. Bake for 14-15 minutes. Cookies will keep at room temperature for a few days or for a few months when stored in an airtight container (such as a zip-top bag) in the freezer.
Notes
*You can make your own oat flour in your food processor. For 1 cup of oat flour, process 1 heaping cup of old-fashioned oats until finely ground, about 1 minute.
Nutrition
Serving: 1cookie | Calories: 127kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 74mg | Potassium: 119mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1645IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
