Anytime that I have a recipe for breakfast cookies, I get excited! I mean, cookies…for breakfast – is there anything better?
These pumpkin oatmeal breakfast cookies have everything you need to start your day! Protein, fiber, and healthy fats are all a part of these guys which will keep you energized and satisfied right up until lunchtime!
On top of all that, these have both pumpkin and pumpkin seeds (pepitas) in them, and that means a whole bunch of awesome health benefits!
Hmmm…well, I was sold at “cookies for breakfast”, but the fact that we get all these benefits in a yummy cookie??? AWESOME!
PUMPKIN OATMEAL BREAKFAST COOKIES
- 2 cups gluten free oats
- 1 cup pumpkin puree
- 1/4 cup honey
- 1/4 cup pumpkin seeds (pepitas)
- 1/4 cup chocolate chips (or you can leave these out and use 1/2 cup of pepitas instead of the 1/4 cup)
- 1/3 cup of almond butter
- 1/2 Tbsp. pumpkin pie spice
- pinch of sea salt (optional)
1.) Preheat the oven to 350 degrees, and line a large baking sheet with parchment paper. Add all of the ingredients to a medium mixing bowl, and stir to combine completely.
2.) Use your hands to shape and create 12 cookies (about 1/4 cup of batter for each) and place them on the parchment lined baking sheet.
3.) Place in the oven and bake at 350 degrees for 10 minutes. Turn off the heat, and leave the cookies in the oven as it cools for about 15 more minutes, then remove from the oven.
4.) Transfer to a plate to serve.
Best. Breakfast. Ever.
Yum! Enjoy! 🙂