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
Ingredients
Scale
- 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
Instructions
- 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.
Notes
- Don’t have pumpkin? Mashed sweet potato would work nicely, too!
Nutrition
- Serving Size: 8