Pumpkin Nut Breakfast Cookies
The perfect cookie for a quick grab and go breakfast or snack. Made with rolled oats, pumpkin puree, pecans, walnuts, and wonderful fall spices. One-bowl recipe!
Ingredients
- 3 cups rolled old fashioned oats
- 1 cup flour
- 2/3 cup pumpkin puree (either canned or homemade)
- 2 tbsp almond butter or substitute apple sauce
- 1/2 cup brown sugar
- 3 tbsp honey or maple syrup
- 3/4 tsp salt
- 1 1/2 tsp baking soda
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1 tbsp cinnamon
- 1/4 tsp cloves
- 1 1/2 cup chocolate chips or dried currants or a combination of both
Instructions
- Preheat oven to 350 degrees F.
- Combine all ingredients into the bowl of a stand mixer. Mix until a wet dough forms. Stir in chocolate chips if desired.
- Transfer cookie dough to the refrigerator for 15 minutes. This will allow the dough to set.
- Using an ice cream scooper, form cookies and place on a lined baking sheet.
- Bake in oven at 350 degrees F for approximately 18 minutes. (I like to start checking the cookies at 15 minutes). Allow to cool for 10-15 minutes before enjoying.
- Best served warm with a drizzle of honey, maple syrup, or apple butter.