Healthy Pumpkin Oatmeal Breakfast Cookies
Start your day right with these Healthy Pumpkin Oatmeal Breakfast Cookies—packed with wholesome oats, nutrient-rich pumpkin, and natural sweetness. These cookies are a delicious, fiber-filled breakfast option perfect for busy mornings or a nutritious snack on the go.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup pumpkin puree (canned or fresh)
- 1/4 cup pure maple syrup or honey
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup coconut oil, melted
- 1/2 cup raisins or dried cranberries (optional)
- 1/4 cup chopped nuts (walnuts or pecans, optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together oats, whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk pumpkin puree, maple syrup (or honey), egg, vanilla extract, and melted coconut oil until smooth.
- Combine wet ingredients with dry ingredients and stir until just combined. Fold in raisins or nuts if using.
- Drop tablespoon-sized portions of dough onto the baking sheet, spacing about 2 inches apart. Flatten slightly with the back of a spoon.
- Bake for 12-15 minutes or until edges are golden and cookies are set.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use fresh pumpkin puree for a fresher flavor or canned pumpkin for convenience.
- Substitute maple syrup with honey or agave nectar if preferred.
- For gluten-free, use gluten-free oats and flour.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
