Pumpkin Oatmeal Breakfast Cookies
Adapted from this recipe.
Servings: 20 servings
Calories:
Ingredients
- 1 cup quick oats
- 1 cup rolled oats
- 1/3 cups ground flax seeds
- 1/3 cup chopped walnuts
- 1/3 cup chocolate chips make sure to buy dairy free if you want to keep recipe vegan
- 1/3 cup dried cranberries
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/3 cup melted coconut oil
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon kosher sea salt
Instructions
- Line a rimmed baking sheet with a silat mat, parchment paper or lightly coat with cooking spray.
- In a large bowl combine all the ingredients and gently stir until you have a thick, sticky batter.
- Scoop a heaping tablespoon of the batter into your hands free form your cookie. They dont spread much in the oven so make sure you have created a round flat disc-like cookie shape (see video for example).
- Get 12 cookies on your tray and bake for 15 minutes. Cool and enjoy!
- Cookies will last up to one week stored in an airtight container in the fridge.