Rise and Shine with these healthy and delicious Pumpkin Breakfast Cookies. Made with the wholesome ingredients you need to jump-start your day! A perfect grab and go breakfast that is gluten-free, dairy-free, and refined sugar-free.
Cookies for breakfast how can anyone turn that down! I think my kids may have been the most excites, ha! So you may be wondering why fall flavors in January… well obviously cause pumpkin can never really go out of season! Let me introduce you to the best Pumpkin Breakfast Cookies around!
So mornings are NOT my thing, I’ve tried multiple times to be a morning person but I am a tired and true night owl ????. During the week I like a quick and nutritious breakfast. One the kids can eat in the car on the way to school drop off if needed! These Pumpkin Breakfast Cookies are the perfect make-ahead breakfast to have on hand.
I love the versatility of these breakfast cookies, you can leave in the chocolate chips take them out, or sub them for any nuts or seeds. Adjust them to your liking you can’t go wrong with Pumpkin Breakfast Cookies!!
How To Make Pumpkin Chocolate Chip Breakfast Cookies
- Preheat your oven to 350 degrees F
- In a medium mixing bowl mash 1 ripe banana.
- Add in pumpkin, flax egg, almond butter, vanilla extract, and maple syrup. Mix till combined.
- Stir in almond flour, oats, baking soda, and cinnamon till combined.
- Fold in chocolate chips.
- Using a cookie scoop, drop balls onto parchment paper. Flatten tops to desired thickness the cookies won’t flatten when cooking.
- Bake cookies for 15 minutes. Let cool completely before serving.
- Enjoy!
Love breakfast, also try Banana Cinnamon Oatmeal, Gluten-Free Yogurt Banana Bread, Sweet Potato Pie Parfaits, and Maple Pear Baked Oatmeal.
Pumpkin Chocolate Chip Breakfast Cookies
Rise and Shine with these healthy and delicious Pumpkin Chocolate Chip Breakfast Cookies. Made with the wholesome ingredients you need to jump-start your day! A perfect grab and go breakfast that is gluten-free, dairy-free, and refined sugar-free.Â
Ingredients
- 1 ripe banana, mashed
- 1/2 cup pumpkin puree
- 1 flax egg, 1 tbsp ground flax + 2.5 tbsp water
- 1/4 cup almond butter
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 cup almond flour
- 1 cup rolled oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup chocolate chips
Instructions
Preheat your oven to 350 degrees F
In a medium mixing bowl mash 1 ripe banana.
Add in pumpkin, flax egg, almond butter, vanilla extract, and maple syrup. Mix till combined.
Stir in almond flour, oats, baking soda, and cinnamon till combined.
Fold in chocolate chips.
Using a cookie scoop, drop balls onto parchment paper. Flatten tops to desired thickness the cookies won't flatten when cooking.
Bake cookies for 15 minutes. Let cool completely before serving. Enjoy!
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 98Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 30mgCarbohydrates: 13gFiber: 2gSugar: 7gProtein: 2g
Hello, these cookies sound wonderful, however I have an almond allergy. I’m sure I can sub any nut butter but what about the almond flour? What other flour could I use? Maybe oat flour, and what amount?
Hey Sandra!
Yes any nut butter will work, and yes oat four is a great substitute in place of almond flour. Is a 1:1 ratio so same
Amount.