When life is so hectic that even having enough time for breakfast is hard, it’s time to make a batch these soft baked Pumpkin and Oats Breakfast Cookies (Gluten-free, Dairy-Free, Toddler Favorite).
I’ve become a firm believer in grab-and-go breakfast lately. With a toddler and an infant, I don’t have time to sit and have a leisurely breakfast with plates or silverware…. What is silverware? Are they my hands? Because we have been living on hand-held meals lately!
Normally my morning breakfast looks like this… I wake up starving on my way to feed the baby. I down a ton of water, pour a cup of coffee, and grab an awesome breakfast cookies. The cookie get eaten quickly, while standing, with the obligatory couple of dunks in my coffee. I get through half my coffee any leave it on the kitchen counter to be finished later.
Breakfast over.
This breakfast scenario was pretty much the same when I use to run out the door for work at 630am. Moral of the story: regardless of the situation, breakfast cookies are the BEST!
I’ve made breakfast cookies before, if you remember these incredible Blueberry Breakfast Cookies with Dark Chocolate Chunks. And although I still absolutely adore these (as does my toddler), today’s Pumpkin and Oats Breakfast Cookies are even more amazing because they take only 5 minutes to whip up and 10 to bake! #mamawin
In addition to being fast and simple, these cookies have a tantalizing texture, use basic ingredients, and are crazy nutritious.
- Texture – soft, nut buttery and chewy. Think baked oatmeal mixed with a chewy baked cookie. YUM!
- Ingredients – only 7 main ingredients + 2 spices. All healthy staples that are always in my pantry.
- Nutrition – these cookies are filling, protein and fiber packed, and great for lactating mamas.
Even with an infant strapped to my chest and a toddler running a round the house, I can make these in 5 minutes and bake them for 10. 15 minutes TOTAL I can do. 15 minutes I can handle to make breakfast for the whole week.
And yes these are technically breakfast cookies, but no one says they are just for the morning. I eat these as a snack, feed it to my hungry toddler, and/or enjoy them as an after dinner healthy treat.
Lucky for me I made a few batches a couple of weeks before giving birth and froze them! YAY YAY!
Breakfast is served😋
Equipment:
- [amazon text=Silicone Baking Mat&asin=B016M59FVQ]
- [amazon text=Best Cookie Sheet &asin=B000G0KJG4]
Serves 10 large cookies, 16 medium sized
Ingredients
- 2 cups old-fashioned oats (use gluten free if desired)
- 1 cup pumpkin puree (not the pumpkin pie filling)
- 1/4 cup maple syrup*
- 1/4 cup + 1 tablespoon nut butter of your choice*
- 1/4 cup flax seeds (ground or whole)*
- 1/4 cup chia seeds*
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 dried cherries, roughly chopped (optional)
Instructions
- Preheat the oven to 350F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine all of the cookie ingredients and mix well. If your nut butter is not runny enough to mix well, combine it with the maple syrup and heat it in the microwave for a few seconds until you are able to mix it into the batter.
- Scoop about 1/3 cup of the mixture, roll into a ball with your hands and flatten with the palm of your hand on the cookie sheet to form cookie. Note the batter is very sticky. To make it easier to handle, refrigerate the dough for about 10 minutes before forming cookies and baking.
- Bake for 10 – 12 minutes and allow them to cool on a cooling rack for a 10 minutes before devouring.
Notes
I love the taste of maple syrup in these cookies but honey works as well if that's what you have on hand. For the nut butter I’ve used both runny crunchy almond butter and thick organic peanut butter. Both are delicious!
As for the seeds, this is where the super nutrition comes in. I like using a combo of chia and ground flax but you could either just do flax seeds or use another seed like, hemp, pumpkin or sunflower if you prefer.
Although the dried cherries are optional, I think they really add a delicious tart sweetness that is so good. Plus my toddler loves dried fruit so there’s that. You can sub other dried fruit or chocolate chips here too!
Originally posted 2017-08-31 06:00:00.
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