Healthy Pumpkin Breakfast Cookies

pumpkin bfast cookie

Wanted a new fall breakfast so I came up with these! They’re super quick, simple to whip up, and all healthy! I love crumbling them over greek yogurt as a better alternative to sugary granola. Enjoy!

INGREDIENTS:

  • 1 1/2 cups rolled oats
  • ΒΌ cup mashed ripe banana (1 banana)
  • 2 tablespoon brown sugar
  • A dash of almond milk
  • 1 tablespoon coconut oil
  • 1 egg
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 cup canned pumpkin
  • 2 tablespoons ground almond

DIRECTIONS

Preheat oven to 325 Degrees and grease/line a cookie sheet.

  1. In a large bowl mix all ingredients together starting with the dry ones. (If using chocolate chips add those last)
  2. Drop by the spoonful onto greased cookie sheet.
  3. Bake at 325 for 9-12 minutes.
  4. Let cool for a few minutes on cookie sheet and then remove from pan to a cooling rack.

Makes about 15 cookies

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