Pumpkin Breakfast Cookies
Ingredients
-
2 ¼
cups
rolled quick oats
-
½
teaspoon
fine sea salt
-
1
teaspoon
baking powder
-
½
teaspoon
cinnamon
-
½
teaspoon
all spice
-
¼
cup
ground flax seeds
-
½
cup
pumpkin puree
-
¼
cup
organic peanut butter
-
¼
cup
maple syrup
-
⅓
cup
vegan chocolate chips
Instructions
- Preheat the oven to 325°F and line a baking sheet with a silicone mat.
- Mix all the dry ingredients together.
- Add the wet ingredients in order and stir until combined, ensuring the batter is sticky and thick.
- Form the dough into cookies using less than 3 tablespoons for each and place them on the baking mat with space in between.
- Bake for 15 minutes until the tops are golden brown.
- Let cool for 5 minutes on the mat before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
10 servings
Calories
183
Total fat
8g
Total carbohydrates
25g
Total protein
5g
Sodium
191mg
Cholesterol
0mg
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