A make ahead, on-the-go breakfast cookie that’s perfect for Autumn mornings and 100% satisfying! Made with healthy ingredients and a handful of chocolate chips to make them that much better!
3/4 cup (170g) canned pumpkin
- 1/3 cup (115g) honey
- 1/4 cup (56g) coconut oil, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp (heaping) salt
- 1 cups (94g) rolled old fashioned oats
- 1 cup (94g) quick oats* (or another 1 cup old fashioned oats)*
- 1/4 cup (26g) ground flax seed
- 3/4 cups (82g) chopped walnuts
- 1/3 cup (63g) mini chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat.
In a large mixing bowl whisk together pumpkin, honey, coconut oil, egg, vanilla, cinnamon, nutmeg, ginger and salt.
Add in both kinds of oats, flax seed, walnuts and chocolate chips and stir to coat.
Spray a 1/4 cup measuring cup with non-stick cooking spray.
Drop mixture into mounds, 1/4 cup at a time, onto baking sheet. Spray hands with non-stick cooking spray and flatten cookies slightly.
Bake in preheated oven until set, about 15 – 17 minutes until set. Let cool completely on baking sheet.
Store in refrigerator in an airtight container.
*An additional 1 cup rolled oats can be used in place of the 1 cup quick oats. The mixture is a little tricker to work with but either way this is a wet mixture. If you find it’s too hard to work with you can let it rest for about 5 minutes as some of the moisture will soak into the oats. You do need to somewhat forcefully flick the measuring cup to get the mixture to drop onto the baking sheet.
Recipe source: inspired by: http://leelalicious.com/pumpkin-breakfast-cookies/