Pumpkin Oat Chocolate Chip Breakfast Cookies
Ingredients
The base
-
¾
cup
canned pumpkin
-
⅓
cup
honey
-
¼
cup
coconut oil, melted
-
1
large
egg
-
1
tsp
vanilla extract
-
1½
tsp
ground cinnamon
-
¼
tsp
ground nutmeg
-
¼
tsp
ground ginger
-
¼
tsp
salt
The mix-ins
-
1
cup
rolled old fashioned oats
-
1
cup
quick oats
-
¼
cup
ground flax seed
-
¾
cup
chopped walnuts
-
⅓
cup
mini chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with a silicone baking mat.
- In a large mixing bowl, whisk together the pumpkin, honey, coconut oil, egg, vanilla, cinnamon, nutmeg, ginger, and salt.
- Add both types of oats, flax seed, walnuts, and chocolate chips to the mixture and stir to combine.
- Spray a 1/4 cup measuring cup with non-stick cooking spray and use it to drop mounds of the mixture onto the baking sheet.
- Flatten the cookies slightly with your hands, which should also be sprayed with non-stick cooking spray.
- Bake in the preheated oven for about 15 to 17 minutes until set.
- Let the cookies cool completely on the baking sheet before storing them in an airtight container in the refrigerator.
Nutrition Facts (estimated)
Servings
12 cookies
Calories
223
Total fat
12g
Total carbohydrates
25g
Total protein
4g
Sodium
51mg
Cholesterol
16mg
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