Healthy Oatmeal Breakfast Cookies
Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 10-12 Cookies
I am not a baker so I always go for quick & easy, so this recipe is just that! These healthy breakfast “cookies” are both GLUTEN FREE & VEGAN. You can also make them nut free by subbing the almond butter for sunbutter.
Each cookie contains good healthy fats, protein, complex carbs, fiber & omega 3s.
You can really use any additions to these cookies that you like. I made one version with pecans & dried cherries (or cranberries) and one version with just chocolate chips. My son is 4 and he LOVES the chocolate ones! You could also add pumpkin seeds or sunflower seeds. Use as many or as few add ins as your heart desires!
The hemp & flax can also be omitted, I like to add to boost the fiber & omegas.
I hope you enjoy them!
Ingredients
3/4 cup pumpkin puree
1/2 cup CREAMY almond butter (or sunbutter)
1/4 cup maple syrup
1.5 cups gluten free rolled oats (NOT steel cut or quick cook oats)
1 TBSP hulled hemp seed
1 TBSP ground flax seed
1/2 cup pecan pieces
1/2 cup dried cranberries (or cherries)
OR 1/2 cup enjoy life chocolate chips
1 tsp pumpkin pie spice
1/4 tsp salt
Method
Preheat oven to 350F and line a baking sheet with parchment paper.
In a bowl mix together wet ingredients: pumpkin, almond butter, maple syrup.
Add in dry ingredients: oats, flax, hemp, nuts, berries, chocolate chips, pp spice & salt.
Mix all ingredients together until well combined.
Roll mixture into balls and place on parchment paper. Press cookies down (they will not spread upon baking).
Bake for 12-15 minutes. (they will dry out if you over bake)
Once cool, place in an airtight container at room temperature for 1 week. You can also make a double batch and freeze.
Enjoy!