Pumpkin Breakfast Cookies
Get your seasonal pumpkin fix with the nuttiness of almond butter in these delicious, gluten-free and vegan pumpkin almond butter breakfast cookies!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 cookies 1x
- Category: Breakfast
- Method: Bake
- Diet: Vegan
Ingredients
Scale
- 1 cup oat flour (ground rolled oats- gluten-free if necessary)
- 1 1/2 cups rolled oats (gluten-free if necessary)
- 1/4 tsp baking soda
- 1 tsp pumpkin spice (I used my DIY Blend)
- 2 tbsp ground flaxseed
- 1/4 tsp sea salt
- 3/4 cup pumpkin puree
- 1/4 cup almond butter
- 1/3 cup maple syrup
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract
- Optional: 1/2 cup toppings e.g. chocolate chips, chopped almonds, dried coconut
Instructions
- Preheat oven to 350 degrees F.
- Line a cookie sheet with parchment paper or a silicone mat.
- In a large bowl combine oat flour, rolled oats, baking soda, ground flax, pumpkin spice and salt. Mix well.
- Directly into the same bowl add the pumpkin, almond butter, coconut oil, maple syrup and vanilla extract and stir until well combined.
- Form dough into 10 medium sized balls, place on cookie sheet and then flatten with palm to form discs.
- Add toppings of choice and press into tops of cookies, if desired.
- Bake for 20 minutes.
- Remove from cookie sheet and let cool on a wire rack.
- Will keep for several days in an airtight container or freeze for several months.