Pumpkin Breakfast Cookies
Ingredients
-
2
cups
rolled oats
-
½
cup
ground flaxseed
-
¼
cup
maple syrup
-
¼
cup
almond butter
-
1
cup
pumpkin puree
-
1
teaspoon
cinnamon
-
¼
cup
chocolate chips
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the rolled oats and ground flaxseed.
- In another bowl, combine the wet ingredients: maple syrup, almond butter, and pumpkin puree.
- Mix the dry and wet ingredients together until just combined. If too thick, add more pumpkin puree.
- Fold in the chocolate chips if using.
- Form 8 large balls of dough and place them on the baking sheet, flattening each into a cookie shape.
- Bake for 12-15 minutes until firm but slightly soft. Let cool before serving.
Nutrition Facts (estimated)
Servings
8 cookies
Calories
174
Total fat
10g
Total carbohydrates
8g
Total protein
5g
Sodium
0mg
Cholesterol
0mg
You might also like