Hi! How about a cookie for breakfast? Better yet, there’s chocolate. And it’s pumpkin! Hello, pumpkin breakfast cookie!
Over the past couple of weeks, I’ve found myself back on the oats wagon. It might just be the season, but I’ve found myself enjoying oats more frequently in fave recipes like these beloved pancakes, breakfast cookie dough cereal, baked oatmeal and breakfast cookies. We’re going through some kind of crazy heat wave right now in San Diego, so I did something that makes a lot of sense:
Broke out the pumpkin.
I couldn’t help myself when I thought of how amazing it would be in a baked breakfast cookie component.
Pumpkin, in addition to being nutrient-dense and holiday-centric veggie, is also extremely filling. When I include pumpkin puree into oats or a smoothie, the combo is so much more satisfying (and tastes like pie; always a good thing).
Pumpkin Chocolate Chip Breakfast Cookie
These little cookies contain a kick of cinnamon spice, whole grains, and protein.
Oh, and chocolate. Chocolate for breakfast is always a wise choice 😉
Here’s the recipe if you’d like to give it a whirl! Please let me know what you think 🙂
Pumpkin Chocolate Chip Breakfast Cookies
A sweet breakfast treat, perfect to make ahead and enjoy throughout the week. These are especially wonderful with a cup of coffee and plate of scrambled eggs and fruit, or crumbled onto yogurt.
- Prep Time: 5
- Cook Time: 12
- Total Time: 17 minutes
- Yield: 16 1x
- 2 cups old-fashioned oats (for gluten-free, be sure to use certified GF oats)
- 1 big scoop (42g) vanilla protein powder (I used Raw Fit)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of sea salt
- 2 tablespoons melted grassfed butter (unsalted)
- 1 teaspoon vanilla
- 1/2 cup pumpkin puree
- 1 egg
- 1/4 cup brown sugar
- 1/4 cup chocolate chips
- 1/2 cup almond milk
- 1. Preheat the oven to 350 degrees and spray two cookie sheets with nonstick spray or olive oi.
- 2. In a large bowl, combine the oats, protein, cinnamon, pumpkin pie spice, baking powder, baking soda and salt until well-combined.
- 3. Stir in the chocolate chips.
- 4. In another bowl, whisk together the butter, egg, almond milk, vanilla, pumpkin and brown sugar. Pour this mixture onto the dry mixture and stir well until a nice dough forms.
- 5. Using a tablespoon or melon ball scooper, scoop the dough onto the cookie sheets and lightly press down to make cookie shapes.
- 6. Place in the oven and bake for 12 minutes or until set. Allow to cool completely.
- Don’t have pumpkin? Mashed sweet potato would work nicely, too!
- Serving Size: 8
Nutrition stats are here, too.
Have a great day <3