Pumpkin Oat Breakfast Cookies

Pumpkin Oat Breakfast Cookies are a fall inspired, grab-and-go healthy cookie. It’s like a mini-pumpkin pie, ideal for breakfast or an anytime of day snack.

Prep Time 10

Cook Time 15

Total Time 30

Servings cookies

Calories 98kcal

Author Sandra

Ingredients

1/4 cup coconut oil melted
1/4 cup honey
1 cup Quaker rolled oats
1 cup Quaker quick cooking oats
1/3 cup raisins
2/3 cup slivered almonds
1/3 cup mini chocolate chips
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup pumpkin puree
2 eggs lightly beaten

Instructions

Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a small microwavable bowl melt coconut oil and honey, about 30 seconds in the microwave on high.
In a large mixing bowl add oats, almond slivers, mini chocolate chips, raising, cinnamon, pumpkin pie spice and salt, stir to combine. Add pumpkin puree, beaten eggs and melted coconut oil and honey, stir well to combine.
Place the bowl in the refrigerator to chill 30-60 minutes.
Drop the cookie mixture in about 1/4 cup sized scoops onto lined cookie sheets and flatten.
Bake 15 to 20 minutes or until the edges are a light golden brown.
To make smaller cookies, which my kids and I prefer, use a cookie dough scooper and reduce baking time to 12-15 minutes.
Cool cookies completely on baking sheet before removing.
Store in an airtight container. We like to keep them in the refrigerator. Enjoy!

Notes

Recipe adapted

Nutrition