Easy Pumpkin Breakfast Cookies
These breakfast cookies are perfect for fall mornings on-the-go, or as an afternoon snack.
Ingredients
Wet Ingredients
- 1/2 cup canned pumpkin can use fresh mashed pumpkin also
- 1 ripe banana
- 1/4 cup almond butter
- 1 large egg sub flax egg to make it vegan
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups old-fashioned oats I prefer organic
- 2 scoops unflavored collagen I love the one from Perfect Supplements
- 1/4 tsp baking soda
- 1 pinch sea salt
- 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 cup dark chocolate chips
Optional Mix-Ins
- 1/4 cup walnuts, pumpkin seeds, or cranberries
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a reusable baking sheet.
- Place all of the wet ingredients into bowl and mix until smooth. Add in the dry ingredients and mix until a well combined dough forms.
- Use a spoon or cookie scoop to drop mounds of dough onto the prepared baking sheet. Flatten each cookie slightly with the back of the spoon to help them bake evenly.
- Bake the cookies for 10-12 minutes, or until they’re set and golden brown around the edges. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze well for longer storage!