Pumpkin Breakfast Cookies

• servings: 8 servings
• active time: 5 minutes
• total time: 17 minutes

Ingredients

2 cups rolled oats (gluten-free, if needed)

1/2 cup ground flaxseed

1/4 cup maple syrup

1/4 cup almond butter

1 cup pumpkin puree

1 teaspoon cinnamon

1/4 cup chocolate chips (Optional)

Directions

Preheat the oven to 350°F (180°C). Line a cookie sheet or baking tray with parchment paper and set aside.

In a large mixing bowl, combine the oats and ground flaxseed and mix well. Add the maple syrup, almond butter, pumpkin puree, and cinnamon and mix well. If the batter is too thick or crumbly, add the extra 1/4 cup of pumpkin. Fold through the chocolate chips.

Form 8 large balls of cookie dough (or 16 small ones) and place on the lined tray. Press each ball into a cookie shape.

Bake for 12 minutes or until cookies have firmed up.

Remove from the oven and transfer to a wire rack to firm up and cool completely.

Nutrition

• Calories: 245 kcal
• Total Fat: 11 g
• Sodium: 11 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 7 g
• Total Sugars: 11 g
• Protein: 7 g