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 mins
Cook Time 13 minutes mins
Servings 10 cookies (large)
- 2½ cups rolled oats
- 1¼ 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
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.