Kids and adults alike will devour these healthy, protein-packed pumpkin oatmeal breakfast cookies – ideal for busy mornings on-the-go!
When I first started dating my husband, he had recently graduated from college and was just starting his IT career in the Boston suburbs. He was still living in his parents’ basement and his repertoire of cooking was limited to microwaving instant oatmeal packets and reheating cans of soup. Since his job involved a lot of travel, he basically lived out of his tan Toyota Corolla.
At the time, I was car-less and living in downtown Boston finishing up my hospitality degree at BU. Here we are in February 2002 in Cancun with a group of 14 friends. We were fat, happy and in love.
The fact that I had a boyfriend with an automobile who could drive me to magical places like the grocery store, Costco and Target in the dead of winter was about the sexiest thing alive. Not so sexy? The hundreds of chewy oatmeal raisin breakfast cookie wrappers I had to dig through to get to my seat.
Fast forward 13 years and he still reminisces of his days fueled by breakfast cookies but if you’ve ever looked at the wrapper of one of these babies, there is not much more than sugar, white flour, and salt in the ingredients list. Delicious? Yes. A good source of lasting energy? Negative.
Liz to the rescue. In honor of fall and my mission to eat allofthepumpkin, I decided to create a pumpkin-packed version of my husband’s favorite oatmeal breakfast cookie.
Packed with walnuts, chia, flax seeds and sweetened with pure maple syrup, these babies are fall perfection in every bite. Make up a big batch on a Sunday and grab them throughout the week for a quick breakfast on-the-go or a post-gym snack attack.
No forks required.
Frequently Asked Questions:
Yes! Substitute with flour
Keep them in an airtight container for up to 5 days.
📖 Recipe
Pumpkin Oatmeal Breakfast Cookies
Ingredients
- 1 ¼ cups oats gluten free or old fashioned
- ½ cup flax seed meal
- ¼ cup chia seeds
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 2 eggs
- ¾ cup pure pumpkin
- ½ cup milk
- ⅓ cup pure maple syrup
- 1 tablespoon coconut oil melted
- 2 teaspoons vanilla
- ½ cup chopped walnuts
Instructions
- Pre-heat oven to 350 degrees and line two baking sheets with silicone baking mats or spray with cooking spray.
- In a medium bowl, whisk together dry ingredients (oats through salt) and set aside.
- In another medium bowl, whisk together wet ingredients (eggs through vanilla) and slowly stir into the dry ingredients.
- Scrape down the sides of the bowl with a rubber spatula to make sure everything is evenly incorporated then stir in the chopped walnuts.
- Drop by tablespoons or a large cookie scoop two inches apart on the prepared baking sheets. Bake for 10 minutes then let cool completely on a cooling rack before serving.
Chef’s Notes
Can I substitute the flaxseed meal? I don’t have any in my pantry.
Yes! Substitute with flourHow long do these cookies keep for?
Keep them in an airtight container for up to 5 days.Nutrition
Find all of my favorite healthy breakfast recipes on my Pinterest page!
Annie
Hi! Same thing happened to me Re wetness of the batter. The flavors are great! But would definitely add a 20 mins “mingling” period before baking.
Liz DellaCroce
They are admittedly a bit more moist of a cookie almost like a muffin :)
Jenny
Mine came out super wet too! Like the consistency of cake batter. There is no way I can scoop these as cookies. I followed the recipe exactly. Any tips?
Liz DellaCroce
Hmmm did you make any changes? I made these recently and didnt have that issue?
Jenny
I did not make any changes. I did end up letting the batter sit in my fridge for a few hours so that the chia seeds, oats and flax could absorb all the liquid. They did (like overnight oats) and I was able to scoop and bake them. They are more like baked oatmeal than a “cookie” but still very good
Liz DellaCroce
That’s fair. :) I hope they were still tasty jenny.