Healthy Pumpkin Oat Breakfast Cookies

Get the family together and serve up these delicious gluten free on-the-go Healthy Pumpkin Oat Breakfast Cookies. Perfect for busy mornings!

Healthy Pumpkin Oat Breakfast Cookies work brilliantly for breakfast or snack time paired with a warm cup of coffee or cold glass of milk. Cookies for breakfast… maybe just one, or two, three, or even four? Yes please! They are completely guilt free and I am totally fine if my kids want to eat a bunch of these. Packed with oats, pecans, almonds, pumpkin puree then laced with natural maple syrup adds good healthy fiber, fats and vegetables to a daily diet.

We have been making as many pumpkin recipes as possible for the fun of pumpkin season! I think any pumpkin smell is impressive as soon as it leaves the oven. Big C keeps wanting processed breakfast bars – in which that is fine sometimes – but there comes a point where mama has to pull the plug on the addiction. I wanted to create a breakfast cookie that is equally as moist and melts in your mouth to satisfy that “Nutri-Grain Bar” “melt in your mouth” consistency.

It takes about 5 minutes to whip up then pop them beauties in the oven, bake until golden brown and enjoy the fragrant aromas of pumpkin pie spices!

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Healthy Pumpkin Oat Breakfast Cookies

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 20

Ingredients

• 2 cups quick cook oats
• 1 cup almond meal
• 1/3 cup chopped pecans
• 1/3 cup almond slivers
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 cup pumpkin puree
• 2 eggs beaten
• 1 teaspoon vanilla
• 1/4 cup coconut oil melted
• 1/4 cup maple syrup

Instructions

• Preheat oven 350 degrees F. Line a baking sheet with parchment paper.
• In a large bowl combine oats, almond meal, pecans, almond slivers, salt, pumpkin pie spice. Mix until evenly combined.
• In a separate small bowl combine pumpkin puree, beaten eggs, vanilla, coconut oil and maple syrup. Combine well then add to dry mixture. Mix until dry and wet ingredients are well blended.
• Scoop into 2 inch balls and place on a baking sheet about 1 inch apart. Bake at 350 degrees 20 minutes. Remove from heat and let cool on a baking rack.