Description
These nutrient-dense breakfast cookies are the perfect grab-and-go morning meal. Combining earthy pumpkin puree, hearty old-fashioned oats, and semi-sweet dark chocolate chips, they offer a fiber-rich start to your day. Naturally sweetened with maple syrup and bound without the need for butter or oil, these cookies are a wholesome, autumn-inspired alternative to sugary store-bought snacks. Prepared in under thirty minutes, they keep you satisfied and energized until your next meal.
Ingredients
1 cup pure pumpkin puree
2 cups old-fashioned rolled oats
1/3 cup maple syrup
1/2 cup semi-sweet dark chocolate chips
1 tsp pumpkin pie spice
1/4 cup almond butter
Instructions
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large bowl, whisk together the pumpkin puree, maple syrup, and almond butter until the mixture is smooth.
Fold in the rolled oats and pumpkin pie spice until fully incorporated.
Gently stir in the chocolate chips.
Scoop two tablespoons of dough for each cookie and place them onto the prepared baking sheet.
Flatten each cookie slightly using a spatula, as they will not spread during baking.
Bake for 15 minutes or until the edges appear firm and golden.
Remove from the oven and allow to cool on the baking sheet for 5 minutes before serving.
Notes
Ensure you are using pure pumpkin, not pumpkin pie filling. For a nut-free version, replace the almond butter with sunflower seed butter. Store in an airtight container at room temperature for up to 3 days or freeze for longer shelf life.
- Prep Time: 10
- Cook Time: 15
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 9g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg