Pumpkin pie breakfast cookies pic

Pumpkin Pie Breakfast Cookies

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Craving pumpkin pie as fall season approaches and also looking for a quick whole food on-the-go breakfast recipe to fuel your run, cycle, swim, or other endurance sport!? Look no further! These Pumpkin Pie Breakfast Cookies (with Dark Chocolate) will curb those pumpkin pie cravings with a healthy alternative cookie recipe and give you a quick energy boost for your endurance training!

Pumpkin Pie Breakfast Cookies

0 from 0 votes
Prep Time 5 mins
Cook Time 30 mins
Course Breakfast
Servings 14

Equipment

  • Food Processor

Ingredients
  

  • 3 cups Old Fashioned Oats
  • 1 cup Almond Flour
  • 1 cup Canned Pumpkin
  • 1/2 cup Maple Syrup Grade A – The real stuff!
  • 1/2 cup Coconut Oil
  • 1/2 tsp Sea Salt
  • 1/2 tsp baking powder
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger Or one tablespoon fresh grated ginger
  • 1/2 tsp Cloves
  • 1/4 tsp Nutmeg
  • 1/2 cup Dark Chocolate Chips (Optional)

Instructions
 

  • Preheat oven to 350 degrees. Line baking sheet with parchment paper or spray with cooking spray.
  • Pulse the oats in food processor until roughly chopped. Put in a mixing bowl and mix with all of the other dry ingredients: almond flour, salt, cinnamon, ginger, cloves, and nutmeg.
  • In a separate bowl, wisk all of the wet ingredients together: pumpkin, maple syrup, and coconut oil.
  • Fold wet ingredients into dry ingredients and blend. Add chocolate chips if you would like!
  • Use a 1/4 measuring cup to drop the batter onto the baking sheet. Space one inch apart and press down lightly.
  • Bake in the center of the oven for 30-35 minutes or until sides and bottom are golden brown.
Keyword energy
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Nutrition facts calculated on MyFitnessPal. You can also search for the recipe there to add to your own food diary!
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