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Pumpkin Oatmeal Breakfast Cookies

Pumpkin Oatmeal Breakfast Cookies

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Ingredients
  

  • 2 cups GF whole oats
  • 2/3 cup pepitas (aka pumpkin seeds)
  • 1 tsp pumpkin spice
  • 1/4 tsp salt
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • 2 eggs
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees, and line a baking sheet with parchment paper or a baking mat.
  • In a large mixing bowl, whisk together the coconut oil, maple syrup, eggs, vanilla, pumpkin pie spice, and salt until combined. Add the pumpkin puree and whisk again until evenly combined.
  • Next, add the oats and pepitas and use a spatula to stir them into the wet ingredients. It will be a thick "dough" that you should be able to roll into balls between your hands.
  • Use a tbsp measuring spoon to scoop out a heaping tbsp of the dough. Roll it into a ball in the palm of your hands, and set them on the baking sheet. Use your fingers to gently flatten out the cookies.
  • Bake for 15 minutes, until they start to turn a light golden brown color on top.
  • Let them cool on a wire rack before serving.
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