Pumpkin Breakfast Cookies
Pumpkin Breakfast Cookies
Yield: 8
Cook time: 45 MinTotal time: 45 Min
Start your day with our Pumpkin Breakfast Cookies, a delightful mix of oats, seeds, and spices, sweetened naturally with honey and dates. Packed with nutritious pumpkin and carrot, these cookies are perfect for a quick, healthy breakfast or a tasty snack on the go.
Ingredients
- 1 1/4 cups Oats (quick or rolled)
- 1 1/2 tsps Ground Flax Seed
- 2 tsps Cinnamon
- 1 tsp Nutmeg
- 1/4 tsp Sea Salt
- 1 1/2 tsps Baking Powder
- 1/2 cup Pumpkin Seeds
- 1/2 cup Sunflower Seeds
- 1 cup Pitted Dates (chopped)
- 1 Egg
- 3/4 cup Pureed Pumpkin
- 1/4 cup Raw Honey
- 1 tbsp Coconut Oil (melted)
- 1 Carrot (grated)
Instructions
- Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Combine oats, flax seed, cinnamon, nutmeg, sea salt, baking powder, pumpkin seeds, sunflower seeds and chopped dates together in a bowl. Mix well to combine.
- Whisk egg in a separate mixing bowl. Add pumpkin, honey, coconut oil and grated carrot. Mix well to combine.
- Add dry ingredients in with the wet and mix well until a dough-like consistency forms.
- Form cookies with the dough and transfer to the baking sheet. (Tip: Use a lid from a large-mouth mason jar as a mould.)
- Place in the oven and bake for 30 to 40 minutes depending on how crispy you like your cookies. Remove from oven and let cool. Enjoy!
Notes
Leftovers: Freeze in the freezer-safe bag or container for up to one month.
Make it Sweeter: Add in a handful of dark chocolate chips.
Vegan: Use maple syrup instead of honey and a chia egg instead of an egg.
Nutrition Facts
Calories
236.38Fat
9.67 gSat. Fat
2.53 gCarbs
35.54 gFiber
4.42 gNet carbs
31.12 gSugar
21.54 gProtein
6.08 gSodium
168.13 mgCholesterol
20.46 mgPlease note: The nutritional information provided is an estimate and may vary based on product types or brands. For the most accurate results, calculate the nutrition with the actual ingredients used in your recipe.
