Hearty Pumpkin Oat Breakfast Cookies
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!
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Total Time: 38 minutes
- Yield: 16 cookies 1x
- Category: breakfast, snack, healthy dessert
Ingredients
Scale
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)
Instructions
- Mix together the dry ingredients in a large bowl,
- Add the wet ingredients and mix thoroughly until well combined.
- Fold in the chocolate chips.
- 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.
- Place parchment paper onto two baking sheets.
- 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.
- 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.
- 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.
- 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.
