About the Recipe
Breakfast cookies are essentially cookies packed with wholesome ingredients and lower in sugar compared to typical cookies.
They commonly include fiber-rich oats, dried fruit, and heart-healthy nuts or seeds. Think of them as the oatmeal's delicious cookie counterpart!
Despite their name, you can savor these nutritious oatmeal cookies at any hour. I personally adore them as a convenient make-ahead snack, ideal for on-the-go moments or for keeping readily available at home.
Ingredients
rolled oats
pumpkin seeds
walnuts
dried cranberries
canned pumpkin purée
almond butter
maple syrup
pumpkin pie spice
salt
Preparation
Preheat oven to 350F and line a baking sheet with parchment paper.
In a large bowl, mix the dry ingredients together.
In a separate large bowl, mix the wet ingredients together until well-combined.
Then, combine the wet and dry ingredients into one bowl, stirring them until they stick together well.
Scoop spoonfuls of the mixture into your hands and roll into balls. Place them on the baking sheet and press flat (these cookies will not flatten when you cook them). Depending on the size of your cookies, this recipe will make about 10-12.
Place the baking sheet in the oven for about 12-15 minutes (they should be lightly browned when done). Remove and let them cool at least 15 minutes before eating. Enjoy!
RECIPE MODIFICATIONS:
Use any nut or seed in place of pumpkin seeds and walnuts. Try pecans or sunflower seeds, for instance!
You can swap the dried cranberries with raisins, or add in chocolate chips if you’re feeling like it.
Almond butter can be swapped with another nut butter or sunflower seed butter for a nut-free version.
While I have not personally tried this, you could try swapping the pumpkin purée with mashed banana or applesauce (for a similar consistency, but different taste).