Hearty Pumpkin Oat Breakfast Cookies

These Pumpkin Oat Breakfast Cookies are hearty, healthy, and perfect with coffee! They have a dense, almost chewy texture with a delicious crunch from the dark chocolate chips and whole oats. If you love a healthy cookie that’s subtly sweet but full of flavor, then you will love these!

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Nutritional benefits of these Hearty Pumpkin Oat Cookies

• Oats are a prebiotic fiber, which helps feed the beneficial bacteria in our gut. They also have vitamins and minerals such as zinc, magnesium, and B6. I like using sprouted oats because they are higher in protein, lower in starch, and easier to digest.
• Pumpkin is rich in polyphenols and antioxidants. It’s great for our digestive health, blood sugar, cholesterol, eyesight, and more.
• Collagen accounts for about 30% off your body’s protein. It provides structure, support, and strength to your skin, hair, nails, muscles, joints, connective tissues, bones, and more. It’s super easy to implement in your diet from adding it to coffee, smoothies, oatmeal, and more. I used Further Food collagen for this!
• Maple syrup is a natural sweetener (from the sap of maple trees) so it’s healthy and also rich in antioxidants and minerals such as manganese, riboflavin, and copper.

Ingredients for Pumpkin Oat Breakfast Cookies

Pumpkin puree – this is 100% pumpkin, not pumpkin pie filling.

Rolled oats – I use sprouted rolled oats because they are easier to digest, higher in protein and vitamins/minerals, and lower in starch.

Collagen – I love using Further Food collagen.

Chia seeds – for some omega-3’s and a little extra chewy texture.

Almond butter – or you can use peanut butter or cashew butter.

Maple syrup – or you can use honey (honey will actually create a little bit more of chewy texture!)

Dark chocolate chips – I like to use dark chocolate because I like to eat these for breakfast or a snack. You can also sub tart dried cranberries for some extra pop of flavor.

Vanilla extract

Pumpkin pie spice

Salt

How to make Pumpkin Oat Breakfast Cookies

1. Mix together the dry ingredients in a large bowl,
2. Add the wet ingredients and mix thoroughly until well combined.
3. Fold in the chocolate chips.
4. Let the dough sit for about 10 minutes while you preheat the oven to 350ºF. This gives time for the oats to absorb some of the moisture and soften a little.
5. Place parchment paper onto a couple baking sheet.
6. Wet your hands with water or oil (to prevent sticking) then roll the dough into 16 balls (2 Tbsp each), placing each one on the parchment paper evenly spaced out. This will be two batches.
7. Wet your hands with water again then lightly press the balls down into cookie shapes with the palm of your hand. Don’t make them too thin, the cookies do not rise or change shape in the oven so form them into the shape you want.
8. Bake 11-13 mins. They may look a little gooey when you first take them out, but they harden as they cool. I find they are ready in 11 minutes on an aluminum pan and 13 minutes on a stainless steel pan. I like to use stainless steel personally because it’s non-toxic but I still test a couple cookies on a small aluminum pan to give a better cooking time for those who haven’t switched yet.
9. Take out and let cool at least 10 minutes on the baking sheet before moving. They will harden to a more chewy texture as they cool.

Modifications and variations

• Sub dried cranberries (craisins) in place of the chocolate for a chewy texture and a little pop of bright cranberry flavor.
• For the same basic cookie but using banana, check out these Chewy Breakfast Cookies!
• Use milk chocolate chips instead of dark for a little sweetness.

Other recipes you’ll love

Chewy Breakfast Cookies

Pumpkin Chai Protein Bagels

Cinnamon Apple Overnight Oats

I hope you love these Hearty Pumpkin Oat Breakfast Cookies! Please be sure to leave a comment and a rating if you give this recipe a try. I would love to know how it turned out for you!

Hearty Pumpkin Oat Breakfast Cookies

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These Pumpkin Oat Cookies are hearty, healthy, and perfect with coffee! They have a dense, almost chewy texture with a delicious crunch from the dark chocolate chips and whole oats. If you love a healthy cookie that’s subtly sweet but full of flavor, then you will love these!

• Author: Christine Manes
• Prep Time: 25 minutes
• Cook Time: 13 minutes
• Total Time: 38 minutes
• Yield: 16 cookies 1x
• Category: breakfast, snack, healthy dessert

Ingredients

Scale 1x2x3x

1 1/2 cups rolled oats (160g)

1/3 cup collagen (41g) – I love Further Food!

3 Tbsp chia seeds (31g)

1 tsp pumpkin pie spice (2g)

1/2 tsp ground cinnamon (1g)

1/2 tsp salt (3g)

1/2 cup pumpkin puree (128g)

1/3 cup almond butter (90g)

1/4 cup maple syrup (86g) – or sub honey

1 tsp pure vanilla extract (2g)

1/3 cup dark chocolate chips (70g)

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Instructions

1. Mix together the dry ingredients in a large bowl,
2. Add the wet ingredients and mix thoroughly until well combined.
3. Fold in the chocolate chips.
4. Let the cookie mixture sit for about 10 minutes while you preheat the oven to 350ºF. This gives time for the oats to absorb some of the moisture.
5. Place parchment paper onto two baking sheets.
6. Wet your hands with water or oil (to prevent sticking) then roll the dough into 16 balls (2 Tbsp each), placing each one on the parchment paper evenly spaced out. This will be two batches.
7. Wet your hands with water again then lightly press the balls down into cookie shapes with the palm of your hand. Don’t make them too thin, the cookies do not rise or change shape in the oven so form them into the shape you want.
8. Bake 11-13 mins. They may look a little gooey when you first take them out, but they harden as they cool. I find they are ready in 11 minutes on an aluminum pan and 13 minutes on a stainless steel pan. I like to use stainless steel personally because it’s non-toxic but I still test a couple cookies on a small aluminum pan to give a better cooking time for those who haven’t switched yet.
9. Take out and let cool at least 10 minutes on the baking sheet before moving. They will harden to a more chewy texture as they cool. Repeat with the second batch if you used two baking sheets.

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