Cookies are great any time of the day, but it’s awesome when you can eat them for breakfast! No need to feel like you are cheating with these guys. They are healthy!
I created this dish because I had some leftover pumpkin from my chocolate covered pumpkin donuts. Breakfast cookies are great for the mornings when you are to busy to make breakfast. They travel well too, so pack them with the kids for a breakfast on the go. They also freeze well so feel free to make a big batch and freeze some. That is what I do. So here you go.
Pumpkin Spice Breakfast Cookies
1 cup white whole wheat flour
1 1/2 cups rolled oats
1 cup pureed pumpkin
1/3 cup maple syrup
1/2 cup unsweetened applesauce
1/4 cup light oil (I used grapeseed oil)
1-2 T non dairy milk
1/2 tsp salt
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1 tsp nutmeg
1/4 tsp cloves
Preheat oven to 350. Mix all the dry ingredients in a large bowl. Mix all the wet ingredients into a medium bowl. Whisk the wet until well mixed and add wet to dry, being careful not to over mix. Spoon onto a lined or greased baking sheet. Bake for about 15-18 minutes. I made mine big, so they took longer to cook. If making smaller cookies, bake until edges look browned.
You could probably add a handful of chocolate chips, almonds or pecans to these as well. Yum!