Description
These nourishing, gluten-free pumpkin oatmeal breakfast cookies are a simple, healthy, make-ahead option for grab-and-go breakfasts and cozy snacks at home.
Ingredients
Units
Scale
- 1/4 cup salted butter, melted
- 1/4 cup smooth natural peanut butter
- 1/2 cup coconut sugar
- 1/2 cup pumpkin puree
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup oat flour (114 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- 2 cups quick-cooking rolled oats
- 1/2 cup semisweet chocolate chips (or mix-ins of choice such as raisins, dried cranberries, or chopped walnuts/pecans)
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the melted butter, peanut butter, coconut sugar, pumpkin, egg, and vanilla.
- Add the flour, baking soda, salt, and pumpkin pie spice. Whisk to combine.
- Add the quick-cooking rolled oats and chocolate chips and stir to incorporate. Set aside for five minutes to allow the dough to thicken.
- Lightly wet your hands and roll the dough into 15-16 equal balls. Place on the baking sheet. I only had room for 12 cookies on my baking sheet, so I baked the remaining ones after. Flatten each one by hand to your desired thickness, as these cookies don’t spread much during baking.
- Bake for 12 minutes. Allow the cookies to cool and set on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely.
- Store in an airtight container at room temperature for three days or in the refrigerator for one week. The cookies can also be stored in an airtight container in the freezer for 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size:
- Calories: 189
- Sugar: 10.8 g
- Sodium: 87.4 mg
- Fat: 7.9 g
- Saturated Fat: 3.8 g
- Carbohydrates: 24.3 g
- Fiber: 2.6 g
- Protein: 4.3 g