Pumpkin Oatmeal Breakfast Cookies Recipe
pumpkin oatmeal breakfast cookies
Smooth pumpkin puree, creamy almond butter and honey are added to a delicious oat mixture and sprinkled with semi-sweet chocolate chips and tart cranberries to make a breakfast cookie worth getting out of bed for.
ingredients
1½ cups old-fashioned oats
1½ cups almond flour
1 tsp ground cinnamon
½ tsp baking soda
½ tsp kosher salt
¼ tsp ground ginger
¾ cup pumpkin puree
½ cup almond butter
1/3 cup honey
¾ cup semi sweet chocolate chips
½ cup dried cranberries
directions
1. Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside. In a large bowl, combine oats, almond flour, cinnamon, baking soda, salt and ginger. In a medium bowl, whisk together pumpkin puree, almond butter and honey. Pour into oat mixture and stir in chocolate and dried cranberries. Mix until ingredients are well combined. Drop ¼ cup dough onto prepared baking sheet. Bake 10-11 minutes until edges are golden.
“Count your cookies, not your problems.”
