Pumpkin Oat Chocolate Chip Breakfast Cookies

A make ahead, on-the-go breakfast cookie that's perfect for Autumn mornings and 100% satisfying! Made with healthy ingredients and a handful of chocolate chips to make them that much better!

👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jaclyn📖 cookingclassy

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

baking sheet
oven
bowl
mixing bowl
whisk
measuring cup

📝 Preparation Steps

Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat.

In a large mixing bowl whisk together pumpkin, honey, coconut oil, egg, vanilla, cinnamon, nutmeg, ginger and salt.

large egg1(94g) rolled old fashioned oats1 cups(94g) quick oats* ((or another 1 cup old fashioned oats)*)1 cup

Add in both kinds of oats, flax seed, walnuts and chocolate chips and stir to coat.

Spray a 1/4 cup measuring cup with non-stick cooking spray.

cup (170g) canned pumpkin3/4cup (115g) honey1/3cup (56g) coconut oil, (melted)1/4(94g) rolled old fashioned oats1 cups(94g) quick oats* ((or another 1 cup old fashioned oats)*)1 cupcup (26g) ground flax seed1/4cups (82g) chopped walnuts3/4cup (63g) mini chocolate chips1/3

Drop mixture into mounds, 1/4 cup at a time, onto baking sheet. Spray hands with non-stick cooking spray and flatten cookies slightly.

Bake in preheated oven until set, about ⏱️ 15 - 17 minutes until set. Let cool completely on baking sheet.

Store in refrigerator in an airtight container.

Nutrition Facts

calories

223 kcal

fat Content

12 g

serving Size

1 serving

fiber Content

3 g

sugar Content

12 g

sodium Content

51 mg

protein Content

4 g

cholesterol Content

16 mg

carbohydrate Content

25 g

saturated Fat Content

5 g

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