These lightly-sweet Oatmeal Pumpkin Breakfast Cookies are a grab-and-go healthy breakfast for busy weekdays. Packed with whole grains and healthy fat!
Ready in 30 minutes
We just hit fall, and it feels like we’re already in pumpkin-overload, doesn’t it? I tend not to do trendy things, and instead focus on just cooking the things I feel like cooking for funsies, but pumpkin-flavored food is one place where the masses of Pinterest and my kitchen desires align perfectly. I love, love, love pumpkin season! So please forgive me if I join in the pumpkin fun. I promise my obsession won’t last too much longer.
I love pumpkin because not only is it delicious and healthy, but also because pie pumpkins are incredibly easy to grow and store. We grow our own pie pumpkins every year and store the ones that are in good shape in our basement for use all fall and winter long. The ones that aren’t quite storable get roasted, turned into puree, and frozen.
Even if you don’t grow your own, I highly recommend picking up a few pie pumpkins at your farmer’s market and making your own pumpkin puree. It is so easy, and about a thousand times more flavorful than the stuff you get in the can. It is also so much cheaper to roast your own! Bonus: the pumpkins are so pretty, you can use them as decor in your house until it’s time for their trip in the oven.
I’ve been really into breakfast cookies lately. They are the perfect snack for when I’m up during the middle-of-the-night with the little one. I like them so much because they’re just a little sweet—unlike a dessert cookie. Plus, you can pack them full of all kinds of healthy and nutritious foods. This version I packed with healthy whole grains (in the form of whole wheat flour and rolled oats) and healthy fats (in the form of eggs, flaxmeal, and coconut oil). You could throw in protein powder, chia seeds, nuts, other dried fruit—whatever tickles your fancy!
I highly recommend making up a batch of these on the weekend and stashing them in the fridge to make weekday breakfasts run smoothly. A couple of these pumpkin breakfast cookies plus a green smoothie is one heck of a healthy breakfast. And if you have family members that turn up their noses at eating healthy, you might just be able to trick them into eating something mega-nourishing by telling them you’re having cookies for breakfast!
These are also perfect for afternoon pick-me-up snacks when you’re craving something sweet, but not looking forward to the sugar crash that happens if you indulge. You get a little bit of sweetness and a ton of energy.
If you’re interested in making these pumpkin breakfast cookies a touch more decadent, I’d sub in semi-sweet chocolate chips for the raisins, add in a couple of handfuls of chopped walnuts, and up the maple syrup to 1/2 cup. It’ll still be a healthy cookie, but more of a healthy dessert cookie instead of a breakfast or snack. Still delicious!
- ½ cup melted coconut oil
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- ⅓ cup maple syrup
- 1½ cup whole wheat flour
- 1 cup rolled oats
- ¼ cup flaxmeal (ground flaxseeds)
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- Pinch of salt
- 1 cup raisins
- Preheat oven to 350°. Line a baking sheet with parchment paper, set aside.
- In the bowl of a mixer fitted with the paddle attachment, add in the coconut oil, eggs, vanilla, pumpkin, and maple syrup. Mix on medium until well-blended.
- Add in the flour, oats, flaxmeal, baking soda, cinnamon, cloves, nutmeg and salt. Mix on medium until well-blended.
- Fold in the raisins using a wooden spoon.
- Drop rounded tablespoonfulls onto the prepared baking sheet, leaving about an inch between cookies. Bake in preheated oven for 12-15 minutes, or until golden brown and solid. Let cool for five minutes on baking sheet, then transfer to a wire baking rack to cool completely.