Pumpkin Breakfast Cookies

5 from 1 rating

from kristineskitchenblog.com

Filled with pumpkin, spices, dried cranberries, and walnuts, these Pumpkin Breakfast Cookies are a great way to welcome fall. They're gluten-free and the perfect healthy breakfast or snack!

Prep Time20

Cook Time15

Total Time35

Servings: Makes 2 dozen cookies

Calories: 127kcal

Author: Kristine Rosenblatt

Ingredients

2 cups old-fashioned oats
1 cup oat flour*
½ cup ground flaxseed meal
1 ½ tsp. cinnamon
1 tsp. pumpkin pie spice
½ tsp. baking soda
½ tsp. salt
1 cup canned pumpkin
½ cup pure maple syrup
3 tbsp. unsalted butter softened
1 large egg
1 tsp. vanilla extract
½ cup dried cranberries or dried cherries
½ cup chopped walnuts optional

Instructions

Preheat oven to 350 degrees F.
In a medium bowl, stir together oats, oat flour, flaxseed, cinnamon, pumpkin pie spice, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat together pumpkin, maple syrup, and butter until smooth. Add egg and vanilla and beat until well combined.
With the mixer on low speed, mix in dry ingredients. Mix in dried cranberries (or cherries) and walnuts, if using.
Scoop dough by heaping tablespoons and place on parchment-lined baking sheets. Gently flatten each cookie with your fingers. Bake for 14-15 minutes. Cookies will keep at room temperature for a few days or for a few months when stored in an airtight container (such as a zip-top bag) in the freezer.

Notes

*You can make your own oat flour in your food processor. For 1 cup of oat flour, process 1 heaping cup of old-fashioned oats until finely ground, about 1 minute.

Nutrition

Nutrition information is only an estimate.

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