Vegan

Pumpkin Breakfast Cookies

If you’re looking for an easy, one-bowl cookie recipe that the whole family will get excited about, these pumpkin breakfast cookies are it! 

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Key Ingredients

- Pumpkin puree - Maple syrup - Almond flour - Old fashioned oats - Shredded coconut - Chopped dates

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1

In a bowl, mix the pumpkin puree and the maple syrup until well combined. In a separate bowl, combine the almond flour, baking powder, salt, oats, coconut, pumpkin pie spice, cinnamon, dates, nuts, and seeds.

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Mix the pumpkin puree

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2

Combine both of the bowls into one bowl and mix really well. You’ll have to press and mix so that the pumpkin mixture mixes with the dry ingredients.

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Combine both bowls

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3

Let the pumpkin cookie dough chill then use a cookie cutter to press it into 1/4 inch thick cookies. Place a cookie cutter on a parchment-lined baking sheet and then press the mixture into the cookie cutter. Tap to release. Bake at 330 degrees F (165 c ) for 18-19 minutes.

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Bake the cookies

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4

Serve and enjoy! These cookies can be stored on the counter for the day and refrigerator for up to a week.

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Enjoy!

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