Description
These Pumpkin Breakfast Cookies are made with oats and pumpkin puree and loaded with dried cranberries, chia seeds, pumpkins seeds and dark chocolate chips.
Ingredients
1/2 cup coconut oil
1 15oz can pumpkin puree
1/2 cup light brown sugar
1/4 cup maple syrup
1 tsp vanilla extract
2 large eggs
2 cups old fashioned rolled oats
1 1/2 cups white all-purpose flour
1 tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
3 tbsp chia seeds
1/2 cup dried cranberries
1/2 dark chocolate chips
1/4 cup pumpkin seeds
Instructions
Preheat oven to 350°F
Add the coconut oil and pumpkin puree to the bowl of an electric mixer, mix on high for about a minute
Add the brown sugar, maple syrup and vanilla extract, beat until mixture is fully combined
Add eggs 1 at a time, mixing in between adds
In a medium sized bowl, mix together the oats, flour, baking soda, salt and pumpkin pie spice
Slowly add the dry mixture to the wet ingredients
Mix until just fully incorporated
Fold in the chia seeds, dried cranberries, chocolate chips and pumpkin seeds
Refrigerate the dough at least 1 hour
Using a cookie scoop, drop the cookies onto a greased or parchment lined baking sheet
Bake for 14-16 minutes
Allow cookies to cool*
Notes
*store cookies in an airtight container up to 3 days, in the refrigerator up to 1 week or in the freezer up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: breakfast
Keywords: #breakfastcookies #pumpkinbreakfastcookies #loadedbreakfastcookies