Description
These Healthy Pumpkin Chocolate Chip Oatmeal Breakfast Cookies offer a delicious balance of wholesome ingredients like oats, pumpkin, and chocolate chips, making them the perfect start to your day. Naturally free from eggs, butter, refined flour, and sugar, they cater to a variety of dietary preferences while providing a sweet and nutritious treat for breakfast or as a snack.
Ingredients
1 cup flour (whole wheat or gluten-free if preferred)
1 ½ cups rolled oats
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 cup pumpkin puree
⅓ cup maple syrup
1 tsp vanilla extract
½ cup chocolate chips
Instructions
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Prepare Dry Ingredients: In a large bowl, whisk together flour, oats, baking powder, cinnamon, nutmeg, and ginger.
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Combine Wet Ingredients: In a separate bowl, mix pumpkin puree, maple syrup, and vanilla extract until smooth.
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Mix Together: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in the chocolate chips.
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Chill Dough: Cover the dough and refrigerate for at least 30 minutes to firm up.
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Preheat Oven: Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
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Shape Cookies: Scoop spoonfuls of dough onto the baking sheet, flattening slightly as the cookies won’t spread much.
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Bake: Bake for 10-12 minutes, or until the edges are set and golden brown.
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Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
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For a gluten-free version: Use certified gluten-free oats and gluten-free flour.
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Storage: Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
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Freezing: Freeze for up to 3 months in a freezer-safe container.
- Prep Time: 25 minutes
- Chill Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
