Pumpkin Oat Chocolate Chip Breakfast Cookies Recipe

These Pumpkin Oat Chocolate Chip Breakfast Cookies are the perfect combination of hearty oats, sweet pumpkin, and indulgent chocolate chips. They are packed with fiber and healthy fats, making them an excellent grab-and-go breakfast or mid-morning snack. These cookies are not overly sweet, which makes them perfect for breakfast, but the chocolate chips add just the right amount of sweetness.

Pumpkin Oat Chocolate Chip Breakfast Cookies

I love making these breakfast cookies because they’re so convenient and wholesome. They have a soft, chewy texture and are naturally sweetened with a bit of maple syrup and pumpkin puree. Plus, they’re full of healthy ingredients like oats and pumpkin, so they keep me feeling full and satisfied throughout the morning. Whether you’re enjoying them with a cup of coffee or packing them for a road trip, these cookies are a delicious and nutritious way to start the day.

These cookies pair wonderfully with a cup of coffee or a glass of milk, and you can enjoy them alongside a lighter option like Greek Yogurt with Fresh Berries for a balanced breakfast.

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

• Healthy and Nutritious: These cookies are made with wholesome ingredients like oats, pumpkin, and nuts, providing a good balance of fiber, protein, and healthy fats.
• Perfect for Breakfast or Snacks: Not too sweet and filling enough for a quick breakfast, these cookies are also great as a snack.
• Quick and Easy: The recipe comes together in just 30 minutes, making it ideal for busy mornings or meal prep.
• Great for On-The-Go: These cookies are perfect to pack in a lunchbox, gym bag, or take on a road trip.

Main Ingredients for Pumpkin Oat Chocolate Chip Breakfast Cookies

1. Old-Fashioned Oats – These provide a hearty texture and are a great source of fiber.
2. Pumpkin Puree – Adds moisture and sweetness, while also packing in vitamins and minerals.
3. Chocolate Chips – Add a touch of sweetness and indulgence to the cookies.
4. Maple Syrup – A natural sweetener that complements the pumpkin flavor.
5. Almond Butter – Adds richness and healthy fats, making the cookies satisfying.
6. Cinnamon and Nutmeg – Warm spices that enhance the flavor of the pumpkin and make these cookies taste like fall.

Step-by-Step Instructions for Pumpkin Oat Chocolate Chip Breakfast Cookies Recipe

Here’s how to make these delicious and nutritious cookies step by step:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • Tip: Lining the baking sheet with parchment paper ensures the cookies don’t stick and makes for easy cleanup.
2. Combine the Wet Ingredients: In a large bowl, whisk together 1 cup of pumpkin puree, 1/4 cup of almond butter, 1/4 cup of maple syrup, 1 teaspoon of vanilla extract, and 1 large egg until smooth.
   • Pro Tip: Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
3. Mix the Dry Ingredients: In a separate bowl, combine 1 1/2 cups of old-fashioned oats, 1/2 cup of flour (all-purpose or whole wheat), 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg, and a pinch of salt.
   • Tip: You can use gluten-free oats and flour to make this recipe gluten-free.
4. Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the wet ingredients until fully combined. Then fold in 1/2 cup of chocolate chips.
   • Variation: You can add other mix-ins like chopped nuts, dried cranberries, or sunflower seeds for extra texture and flavor.
5. Scoop the Dough: Using a cookie scoop or spoon, drop 2-tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with the back of the spoon to help them bake evenly.
   • Pro Tip: If the dough is sticky, you can wet your hands or spoon to flatten the cookies more easily.
6. Bake the Cookies: Bake for 12-15 minutes, or until the cookies are golden brown and set. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
   • Pro Tip: Keep an eye on the cookies toward the end of baking to ensure they don’t overbake and dry out.
7. Serve: Enjoy these pumpkin oat chocolate chip cookies warm or at room temperature. They’re great on their own or paired with a hot cup of coffee or tea.
   • Serving Idea: These cookies are perfect for breakfast on the go or a satisfying snack in the afternoon.

Extra Tips and Variations

• Make Them Vegan: You can easily make this recipe vegan by using a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) in place of the egg and dairy-free chocolate chips.
• Add Extra Fiber: For added fiber, mix in a tablespoon of chia seeds or ground flaxseed.
• How to Store: Store the cookies in an airtight container at room temperature for up to 5 days, or refrigerate them for up to a week.
• How to Freeze: These cookies freeze well! Place them in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature or reheat in the microwave for 10-15 seconds before serving.

Health Benefits of Pumpkin Oat Chocolate Chip Breakfast Cookies

These cookies are not only tasty but also packed with nutritious ingredients. Oats provide fiber, which supports digestive health and helps keep you full. Pumpkin is rich in vitamin A, an essential nutrient for eye health, and almond butter provides healthy fats and protein. By using natural sweeteners like maple syrup, these cookies are lower in refined sugars, making them a healthier option for breakfast or snacks.

• High in Fiber: Oats and pumpkin provide fiber, which helps with digestion and keeps you feeling full.
• Rich in Vitamins: Pumpkin is a great source of vitamin A, which supports immune health and vision.
• Low in Refined Sugars: These cookies are sweetened with maple syrup and pumpkin puree, reducing the need for added sugars