Healthy Pumpkin Breakfast Cookies

These Healthy Pumpkin Breakfast Cookies will make you happy when skies are gray! They are made of wholesome ingredients like whole wheat flour, oats, almond milk, and pumpkin puree. If you want sugarless cookies, you can use nuts instead of chocolate chips and dates instead of brown sugar. Although they are breakfast cookies, you can eat them any time of the day!

Recipe adapted from Two Peas & Their Pod.

Start to finish: 30 minutes

Makes: 16 cookies

What you’ll need:

·      1 ¼ cups whole wheat flour

·      ½ teaspoon baking soda

·      ¼ teaspoon baking powder

·      ¼ teaspoon salt

·      2 teaspoons ground cinnamon

·      ½ teaspoon nutmeg

·      ¼ teaspoon ground ginger

·      1/8 teaspoon ground cloves

·      ¾ cup pure pumpkin puree

·      ¼ cup extra virgin olive oil

·      3 tablespoons brown sugar (or 6 ground dates)

·      2 tablespoons pure maple syrup

·      3 tablespoons unsweetened vanilla almond milk

·      1 teaspoon vanilla extract

·      1 ¼ cups old fashioned oats

·      ¼ chopped pecans

·      ½ cup chocolate chips

What you’ll do:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or grease with cooking spray or butter.

2. In a medium bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves, then set aside.

3. In a large bowl, combine pumpkin, olive oil, brown sugar (or dates), maple syrup, almond milk, and vanilla extract. Stir until smooth. Slowly add dry ingredients and mix until just combined. Stir in nuts, oats, and chocolate chips.

4. Roll cookie dough into 2 tablespoon balls, then place about 2 inches apart on the baking sheet. Flatten and shape slightly with your hand.

5. Bake for 10 minutes or until the edges have begun to turn slightly golden brown. Let the cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire cooling rack.