A one bowl recipe packed with wholesome ingredients to fuel your family for busy mornings, afternoon activities or a nutritious bedtime treat! They are flourless, dairy free and super simple to make!
These cookies come together in one bowl with fairly basic pantry ingredients. They have warm fall flavors, but we honestly enjoy them all year long.
Healthy Pumpkin Oat Cookies Tips & Adaptations
- Protein Powder – This is optional, but I love that it gives these cookies a little extra nutrition and protein. I use vanilla, but you could add more flavor with a cinnamon or chai spiced one.
- Chocolate Chips – My children LOVE just a little chocolate to make healthy cookies fun, but you can eliminate or swap with seeds or nuts. I use dark chocolate for the lower sugar content, but use whatever you prefer.
- Pumpkin – you could swap pureed sweet potato or butternut squash for a similar flavor.
- They don’t spread out so you don’t have to overly space them out.
You can flatten them out with a back of a spoon but I prefer to make it easy and just leave them rounded.
Healthy Pumpkin Oat Breakfast Cookies
Yield: 20-22 cookies
Ingredients:
- 1 1/2 cups oat flour (if you need make sure to used certified gluten free)
- 1 scoop (2 tbsp) vanilla protein powder (optional)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon of cloves
- 1 cup pumpkin puree
- 1/4 cup pure maple syrup
- 1 large egg
- 2 teaspoons vanilla extract
- 1/3 cup chocolate chips (I use dark)
Instructions:
- Arrange a rack in the middle of the oven and heat to 350°F.
- Line a baking sheet with parchment paper.
- In a large bowl, combine the pumpkin, maple syrup, egg, and vanilla extract. Stir until smooth.
- Add the oat flour, protein powder (if using), cinnamon, baking soda, salt, nutmeg, ginger, and cloves. Stir until just combined. Fold in the chocolate chips.
- Using a medium scoop, measure and scoop the dough on the parchment lined baking sheet (they do not spread so you do not have to spread them far apart).
- Bake the cookies for 10-12 minutes.
- Wait 2 minutes to transfer the cookies to a cooling rack and let cool for 5-10 minutes before eating.
Notes:
- Store these in an airtight container in the refrigerator for up to a week (we like to pop them in the microwave for 15-20 seconds to have them warm).
- These can be frozen! Make a double batch and wrap and freeze these for quick snacks and breakfasts!
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