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 wrapped 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.
Pumpkin Oatmeal Breakfast Cookies
Ingredients
- 1 1/4 cups oats gluten free or old fashioned
- 1/2 cup flax seed meal
- 1/4 cup chia seeds
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup pure pumpkin
- 1/2 cup milk
- 1/3 cup pure maple syrup
- 1 tablespoon coconut oil melted
- 2 teaspoons vanilla
- 1/2 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 cook completely on a cooling rack before serving.
Notes
Cookies can be stored in an airtight container for up to 5 days.
Want more pumpkin goodness? Check out these tasty ideas created for Food Network’s #FallFest!
Feed Me Phoebe: 7 Healthy Pumpkin Recipes for Fall
Bacon and Souffle: Easy Pumpkin Bundt Cake
Weelicious: Quick Pumpkin Cinnamon Rolls
Virtually Homemade: Gluten-Free Dark Brownies with Pumpkin Frosting
The Mom 100: Pumpkin Gingerbread with Crystallized Ginger
Haute Apple Pie: Pumpkin Bread Truffles
Domesticate Me: No-Bake Pumpkin Pie Energy Bites with Dark Chocolate Chunks (Vegan and Gluten-Free)
FN Dish: Pumpkin Spice (and Everything Nice)
I Am Baker: Pumpkin Spice Puppy Chow
Taste With The Eyes: Savory Little Pumpkins with Labneh, Zaatar and Pumpkin Seed Oil
These are awesome! Had to make some adjustments just because of what I had at home: swapped coconut flour for flax seed, mini choc chips for walnuts (for kids), and honey for maple syrup. Baked at 375 for 15 instead of 10……they’re perfect!
Sounds perfect!! Enjoy Jeanine!