Pumpkin Oatmeal Breakfast Cookies
Kids and adults alike will devour these healthy, protein-packed pumpkin oatmeal breakfast cookies.
Servings 12 cookies
Calories 142kcal
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.
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
Calories: 142kcal | Carbohydrates: 12.2g | Protein: 5.4g | Fat: 8.8g | Saturated Fat: 1.9g | Polyunsaturated Fat: 6.9g | Cholesterol: 30mg | Sodium: 188mg | Fiber: 4.9g | Sugar: 0.9g
