These pumpkin oatmeal breakfast cookies are a perfect fall treat for your morning meal! They're made with whole food ingredients and are vegan.
Course Breakfast, Dessert
Cuisine American
Keyword pumpkin breakfast cookies, pumpkin oatmeal breakfast cookies
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 18cookies
Calories 128kcal
Author Snacking in Sneakers
Ingredients
2tbspground flax seed
5tbsphot water
2cupsrolled oats (*if gluten free, use certified gluten free variety)
1/3cupdried cranberries
1/3cupgolden raisins
1/2cupchopped walnuts
1/4cupchia seeds
1/2cuppumpkin puree
1/4cupcoconut oil, melted
1/4cuppure maple syrup
1tspcinnamon
1/2tspsalt
Instructions
Directions:
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Prepare flax mixture by mixing the 2 tablespoons of ground flax seed with the 5 tablespoons of hot water. Set aside for 5-10 minutes. (It will thicken in texture after sitting for a few minutes).
Meanwhile, add all remaining ingredients to a large bowl, then add the flax mixture when it's ready. Stir until all ingredients are well combined.
Using a 1/8 cup measuring cup (or cookie scoop), scoop the cookie mixture out and onto the baking sheet. You should end up with about 18 cookies. Flatten down each one a bit, forming a thick, round cookie shape (about 1/2- to 3/4-inch thick).
Bake for approximately 20-25 minutes, or until edges start to brown and bottoms are crisp (the centers will stay a little chewy). Let cool on the baking sheet and enjoy.
Notes
Keep in mind these don’t spread while baking, so you want to shape them appropriately. If they are too thick they won't be the right texture, and if they're too thin, they will not stay together upon cooling.
Nutrition Analysis (approximate per cookie):128 calories, 6.5 g fat, 3 g sat fat, 70 mg sodium, 16 g carbohydrate, 2.5 g fiber, 7 g sugar, 2.5 g protein, Vitamin D: 0%, Calcium: 3%, Iron: 6%, Potassium 2%, Vitamin A: 35%