What are common mistakes when making pumpkin breakfast cookies?

One of the biggest mistakes is expecting the cookies to spread in the oven like traditional cookies. Since this recipe has less saturated fat, be sure to shape and slightly flatten the dough before baking. I also recommend using pure pumpkin puree rather than pumpkin pie filling and measuring the ingredients carefully to prevent the cookies from becoming too wet or dry.

Are pumpkin breakfast cookies healthy?

Certainly, I’d describe these pumpkin breakfast cookies as a healthful breakfast or snack, especially compared with traditional dessert cookie recipes. They contain several nutrient-dense ingredients, including rolled oats, pumpkin puree, teff flour, almond butter, seeds, and pecans. Those ingredients contribute fiber , protein, unsaturated fats, vitamins, and minerals. They’re also sweetened primarily with maple syrup, and in a lower amount than most cookie recipes.

Pumpkin Breakfast Cookies

Servings: 12 1x

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Ingredients

1 large egg
⅓ cup pure maple syrup
⅓ cup almond butter
½ cup pumpkin puree
2 tablespoons avocado oil
1 teaspoon pure vanilla extract
1 ¼ cup old-fashioned rolled oats
½ cup Maskal Teff Organic Ivory Teff Flour
2 teaspoons pumpkin pie spice
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon fine salt
¼ cup golden raisins or dried cranberries
¼ cup chopped pecans
¼ cup semi-sweet chocolate chips
2 tablespoons unsweetened shredded coconut
2 tablespoons raw pumpkin seeds (pepitas)

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Instructions

Preheat the oven to 350℉. Line a baking sheet with parchment paper and set aside.
In a medium bowl combine the egg, maple syrup, almond butter, pumpkin puree, oil, and vanilla. Stir until well combined.
To the bowl, add the oats, teff flour, pumpkin pie spice, baking soda, baking powder, and salt. Stir to combine.
Fold in the raisins, pecans, chocolate chips, shredded coconut, and pepitas.
Scoop the batter into 12 large spoonfuls and space them out on the prepared baking sheet.
Bake until the cookies are golden brown on the edges and firm to touch in the center, 16-18 minutes.
Remove the pan from the oven and allow the cookies to cool on the pan for 5-10 minutes before transferring them to a cooling rack to cool completely before storing.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Notes

These cookies are naturally gluten free. If making them for someone with celiac, ensure the oats are certified gluten free. Maskal Teff Flour is naturally gluten free.

For nut-free cookies, swap the almond butter for sunflower seed butter and omit the chopped pecans.

For an egg-free option, combine 2 tablespoons ground flaxseed with ¼ cup water. Let the mixture sit for about 5 minutes, or until it thickens, then use it in place of the egg in the recipe.

To keep the cookies dairy-free, use dairy-free chocolate chips.

Nutrition Information

Serving Size: 1 cookie
Calories: 206
Fat: 10 g
(Sat Fat: 2 g)
Sodium: 125 mg
Carbohydrate: 24 g
(Fiber: 3 g
Sugar: 9 g)
Protein: 5 g
Cholesterol: 15 mg

Dietary

Dairy-Free Egg-Free Gluten-free Nut-free Vegetarian

Recipe By: Stacie Hassing