Healthy Pumpkin Pie Breakfast Cookies
Pumpkin breakfast cookies make a delicious and healthy breakfast. Made with oats, pumpkin purée, and peanut butter, they are gluten-free, vegan, and totally delicious!
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Ingredients
- ½ cup pumpkin puree
- ½ cup natural peanut butter, or nut free
- ¼ cup honey
- 1 tablespoon vanilla
- 1 ¼ cup quick oats
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking powder
Instructions
Prep:
- Preheat the oven to 350F. Line a cookie sheet with parchment paper.
Make the cookie dough:
- In a large bowl, stir together the pumpkin, peanut butter, honey, and vanilla.
- To the pumpkin mixture, add the oats, pumpkin pie spice, and baking powder.
- Stir the oat mixture into the pumpkin mixture until combined.
- Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Using your hands, flatten and spread each mound of dough into a cookie shape.
Bake:
- Place the cookie sheet in the preheated oven and bake for 13 to 15 minutes. Remove from the oven and allow cookies to cool down.
Notes
- Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months. Thaw before serving.
Nutrition
Serving: 1 cookie | Calories: 100kcal | Carbohydrates: 12.2g | Protein: 2.9g | Fat: 4.9g | Saturated Fat: 1g | Sodium: 38mg | Fiber: 1.3g | Sugar: 6g
