Oats & Pumpkin Breakfast Cookies are easy, flexible, and full of nutrients from peanut butter, flax seeds, and pumpkin.
I am one of those people who will find ways to eat oats in every way, shape or form besides regular, warm oatmeal. I like oats in the form of overnight oats, energy bites, and definitely cookies. The idea to make Oats & Pumpkin Cookies came from Banana Bread Breakfast Cookies I made a long time ago. I love when breakfast is portable and it essentially contains things such as peanut butter, seeds, and oats I normally eat in the morning.
Ingredients
- 2 cups old-fashioned oats (use GF certified for GF diet)
- 1 cup pumpkin puree (not the pumpkin pie filling)
- ¼ cup honey (use maple syrup for vegan or other sweetener of your choice)
- ¼ cup + 1 tablespoon peanut butter (or use any other nut butter of your choice)
- ½ cup flax seeds (use other seeds of your choice)
- 2 teaspoon pumpkin pie spice
- pinch of salt
Instructions
- Pre heat the oven to 350F.
- Line a baking sheet with parchment paper.
- In a medium bowl, combine all of the above ingredients and mix them well.
- Take about ¼ cup of the mixture and form them into a cookie and place them on a parchment paper.
- Bake for 10 - 12 minutes and allow it to cool in the oven for additional 10-15 minutes.
- Remove from the oven and enjoy.
Original recipe please read here --> http://www.foodpleasureandhealth.com/2015/11/oats-pumpkin-breakfast-cookies.html