Description
These wholesome Pumpkin Chocolate Chip Breakfast Cookies are a nutrient-dense, portable solution for busy mornings. Combining fiber-rich rolled oats, vitamin-packed pumpkin puree, and premium dark chocolate, these soft and moist cookies provide sustained energy to start your day right. Perfectly spiced and freezer-friendly, they are a simple, protein-packed staple that appeals to both children and adults alike, making healthy eating feel indulgent and easy.
Ingredients
1 cup pumpkin puree
2 cups rolled oats
1 cup almond flour
1/3 cup maple syrup
1/2 cup dark chocolate chips
2 tsp pumpkin pie spice
1 tsp baking powder
1 tsp vanilla extract
Instructions
Preheat your oven to 350°F and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the pumpkin puree, maple syrup, and vanilla extract.
Add the rolled oats, almond flour, baking powder, and pumpkin pie spice to the wet mixture and stir until fully combined.
Fold in the dark chocolate chips until evenly distributed throughout the dough.
Scoop portions of dough onto the prepared baking sheet and flatten slightly as they will not spread much.
Bake for 15 minutes or until the edges are set and the cookies feel soft yet firm.
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure you use plain canned pumpkin puree rather than pumpkin pie filling. These cookies can be stored in an airtight container for up to 5 days or frozen for up to 3 months for easy meal prep.
- Prep Time: 10
- Cook Time: 15
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 8g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg