Pumpkin Oat Chocolate Chip Breakfast Cookies Recipe

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Why You’ll Love These Pumpkin Oat Chocolate Chip Breakfast Cookies

• Healthy & Nutritious: Made with oats, pumpkin puree, and natural sweeteners, these cookies are full of fiber and vitamins, making them a great breakfast option.
• Quick & Easy: With just a few simple ingredients, these cookies come together in under 30 minutes.
• Perfect for Meal Prep: Make a batch of these cookies and enjoy them throughout the week for a quick, grab-and-go breakfast.
• Seasonal Flavor: The combination of pumpkin, oats, and warm spices makes these cookies perfect for fall or any time you crave a cozy, pumpkin-flavored treat.

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Key Ingredients for Pumpkin Oat Chocolate Chip Breakfast Cookies

1. Oats

• Rolled oats provide a hearty, chewy texture and are rich in fiber. They help make these cookies a satisfying breakfast option.

2. Pumpkin Puree

• Pumpkin puree adds moisture, flavor, and a boost of vitamins. Be sure to use pure pumpkin puree, not pumpkin pie filling.

3. Chocolate Chips

• Semi-sweet or dark chocolate chips add sweetness and richness to the cookies. You can also use dairy-free chocolate chips for a vegan option.

4. Maple Syrup or Honey

• Natural sweeteners like maple syrup or honey provide just the right amount of sweetness without refined sugar.

5. Spices

• A combination of cinnamon, nutmeg, and pumpkin pie spice adds warmth and depth to the cookies, enhancing the pumpkin flavor.

6. Coconut Oil or Butter

• Coconut oil or butter adds richness and helps bind the ingredients together.

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How to Make Pumpkin Oat Chocolate Chip Breakfast Cookies

These cookies are quick to make and perfect for a wholesome, tasty breakfast or snack:

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2: Mix the Dry Ingredients

• In a large bowl, combine 1 1/2 cups of rolled oats, 1/2 cup of whole wheat flour (or almond flour for a gluten-free option), 1 teaspoon of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and a pinch of salt. Stir well to combine.

Step 3: Mix the Wet Ingredients

• In a separate bowl, whisk together 1/2 cup of pumpkin puree, 1/4 cup of melted coconut oil (or butter), 1/4 cup of maple syrup or honey, and 1 teaspoon of vanilla extract until smooth.

Step 4: Combine Wet and Dry Ingredients

• Pour the wet ingredients into the dry ingredients and mix until fully combined. Fold in 1/2 cup of chocolate chips.

Step 5: Form the Cookies

• Use a spoon or cookie scoop to drop spoonfuls of dough onto the prepared baking sheet. Flatten each cookie slightly with the back of the spoon, as they won’t spread much during baking.

Step 6: Bake the Cookies

• Bake the cookies for 12-15 minutes, or until they are golden brown and set around the edges. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Step 7: Serve and Enjoy

• Serve these cookies warm or at room temperature. They’re perfect for breakfast or as a healthy snack!

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Tips for Making the Best Pumpkin Oat Chocolate Chip Breakfast Cookies

1. Use Pure Pumpkin Puree

• Be sure to use 100% pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.

2. Customize the Add-Ins

• You can add nuts, seeds, or dried fruit like cranberries or raisins for extra texture and flavor. Pumpkin seeds or chopped pecans would be great additions.

3. Don’t Overbake

• These cookies should be soft and chewy, so avoid overbaking. They will continue to firm up as they cool.

4. Make Them Vegan

• Use dairy-free chocolate chips and substitute honey with maple syrup to make these cookies vegan-friendly.

5. Make Them Gluten-Free

• Swap out the whole wheat flour for almond flour or a gluten-free flour blend to make these cookies gluten-free.

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Recipe Variations

1. Cranberry Pumpkin Oat Cookies

• Add 1/4 cup of dried cranberries for a tart and sweet addition that pairs perfectly with the pumpkin and oats.

2. Pumpkin Spice Breakfast Cookies

• Increase the amount of pumpkin pie spice to 1 1/2 teaspoons for an extra boost of fall flavor.

3. Nutty Pumpkin Oat Cookies

• Stir in 1/4 cup of chopped walnuts, pecans, or almonds for added crunch and healthy fats.

4. Peanut Butter Pumpkin Oat Cookies

• Replace the coconut oil with 1/4 cup of peanut butter for a nutty twist on this breakfast cookie.

5. Double Chocolate Pumpkin Oat Cookies

• Add 2 tablespoons of cocoa powder to the dry ingredients and use dark chocolate chips for a double dose of chocolate.

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FAQs: Pumpkin Oat Chocolate Chip Breakfast Cookies

1. Can I Make These Cookies Ahead of Time?

• Yes! These cookies are perfect for meal prep. Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

2. Can I Freeze These Cookies?

• Absolutely. Let the cookies cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container or bag. They can be frozen for up to 3 months.

3. Can I Use Quick Oats Instead of Rolled Oats?

• Yes, but the texture will be slightly different. Quick oats will make the cookies softer and less chewy than rolled oats.

4. What Can I Use Instead of Coconut Oil?

• You can use melted butter or any neutral-flavored oil as a substitute for coconut oil.

5. Are These Cookies Gluten-Free?

• If you use gluten-free oats and a gluten-free flour alternative like almond flour, these cookies can be made gluten-free.

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