Pumpkin Breakfast Cookies made with good things like oats, chia seeds, coconut, maple syrup, and decadent little chocolate chips. A perfect prep-ahead fall snack!
- 1 cup (100g) rolled oats
- 1/2 cup (55g) coconut flakes
- 1/4 cup (40g) chia seeds (or flax seeds)
- 1/2 cup (125g) pumpkin puree
- 1/4 cup (80g) maple syrup
- 1/4 cup (75g) nut/seed butter of choice
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup (45g) chocolate chips (or chopped pecans would be good too!)
- Preheat the oven to 350F.
- In a food processor, combine the oats, coconut, and chia seeds. Process until broken down into fine pieces but not quite flour.
- Add the pumpkin, nut butter, maple syrup, spice, baking powder, salt, and vanilla. Process until combined into a sticky dough.
- Add the chocolate chips, and process briefly until just combined.
- Roll into balls (about 1-1.5 tbsp of dough per cookie). Place on a baking sheet lined with parchment paper and press to flatten slightly.
- Bake for 15 minutes at 350F, or until the bottom edges are golden brown.
- Cool for at least 15 minutes.
- Keep leftovers in the fridge in an airtight container for up to a week, or freeze for longer storage.
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 7g
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
Keywords: vegan, gluten-free, snack, pumpkin, fall, baking, easy, oatmeal