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Pumpkin Breakfast Cookies

These pumpkin breakfast cookies are easy to prepare and make a yummy and healthy breakfast option for when you are in a hurry.
Prep Time 5 minutes
Cook Time 13 minutes
Course breakfast, snack
Servings 10 cookies (large)

Ingredients
  

  • cups rolled oats
  • cup canned pumpkin puree
  • 3-4 tbsp coconut sugar or maple syrup
  • 1 tsp pumpkin pie spice
  • ½ cup dark chocolate chips
  • ¼ cup chopped raw walnuts

Instructions
 

  • Pre-heat oven to 350°.
  • Mix rolled oats, pumpkin puree, coconut sugar, pumpkin pie spice into a large bowl and mix well.
  • Gently fold the chocolate chips and walnuts into the mixture.
  • Grease or line a cookie sheet with parchment paper. Use a 3 tbsp cookie scoop or your hands to form 10 large breakfast cookies.
  • Bake for approximately 13 minutes. Cool completely before storing.
  • Shelf life is 3 days at room temperature stored in a sealed container, up to one week in the fridge, or freeze up to 3 months.