Pumpkin Breakfast Cookies
Delightful and wholesome pumpkin cookies, perfect for busy mornings, combining seasonal flavors with a healthy twist.
Equipment
- Oven
- Large baking sheet
- mixing bowl
- parchment paper
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Rich in flavor and nutrients, serves as the main component.
- ½ cup creamy almond butter Can be substituted with peanut butter.
- ¼ cup pure maple syrup Provides sweetness with a caramel-like depth.
- 1 large egg For structure.
- 1 teaspoon vanilla extract Enhances flavor.
Dry Ingredients
- 1 cup oat flour
- 1 teaspoon ground cinnamon Adds warmth.
- ½ teaspoon baking soda Helps cookies rise.
- ¼ teaspoon sea salt Balances sweetness.
- ¼ teaspoon ground nutmeg Adds a holiday touch.
- ¼ teaspoon ground ginger Enhances flavor.
- ¼ teaspoon ground cloves Provides intrigue.
Mix-ins
- ½ cup old-fashioned oats Adds texture.
- ⅓ cup chocolate chips For sweetness.
- dried cranberries Optional, for extra chewiness.
- to taste flaky sea salt For topping before baking.
Instructions
Preparation
- Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine pumpkin puree, almond butter, maple syrup, egg, and vanilla extract, mixing until smooth.
- Stir in oat flour, cinnamon, baking soda, sea salt, nutmeg, ginger, and cloves until just combined.
- Fold in the oats, chocolate chips, and cranberries if using.
- Let the dough rest for about five to ten minutes.
Shaping and Baking
- Scoop the dough in mounds onto the prepared baking sheet, flattening them slightly.
- Bake for 12 to 14 minutes until they're set but still a tad soft in the center.
- Sprinkle flaky sea salt on top immediately after removing from oven.
- Allow cookies to cool on the baking sheet for five minutes before transferring to a wire rack.
Notes
Enjoy immediately or store them in an airtight container for up to five days. For variations, try substituting almond butter with peanut butter or adding nuts for crunch.
Nutrition
Serving: 1cookieCalories: 120kcal
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