Are you looking for an easy make-ahead breakfast that satisfies your sweet tooth without spiking your blood sugar? These healthy oatmeal breakfast cookies are for you!
Here are some of my favorite features of my pumpkin oatmeal cookies.
As someone with a sweet tooth, I'm always looking for recipes that are tasty but still low in added sugar. These breakfast cookies have either little added sugar (a sprinkling of dark chocolate chips), or no added sugar (raisins). Naturally sweetened with pumpkin and banana, my cookies give you that sweet flavor with plenty of fiber, vitamins & minerals.
Sometimes you need to have a handy breakfast, snack, or even treat ;) for when you’re on the go. Just pop some of these cookies in a container and you’re golden!
Every kid is different, but my three kids all love these oatmeal cookies. (We leave out the chocolate chips for our almost 1-year-old :D) It’s great to have a kid friendly snack on hand! And when your kids are craving treats, you can give them these cookies with a clean conscience.
Whether you're new to baking or you've been at it for a while, this recipe is for everyone. With simple ingredients and steps, my breakfast cookies show that healthy baking doesn't have to be complicated!
Happy healthy baking!
These delicious pumpkin oatmeal breakfast cookies are wholesome and tasty! Perfect as a make-ahead breakfast or a healthy treat.
Line a large cookie sheet with parchment paper.
In a small bowl, mash two medium bananas with a fork until mostly smooth.
In a large bowl, add 1 C pumpkin puree, the 1 C mashed banana, 1/2 C peanut butter, and 2 eggs. Whisk together until mixture is creamy and well incorporated.
Add 2 tsp pumpkin spice, 1 tsp baking soda, and 1/4 tsp salt. Whisk again until well incorporated.
Add 3 1/4 C rolled oats. Stir with a wooden spoon or spatula to combine. Mixture should be a little wetter than typical cookie dough, but thicker than brownie or cake batter. If needed, add another 2 Tbsp oats to reach the right consistency.
Stir in 1/2 - 3/4 C chocolate chips, raisins, or chopped nuts for a little extra fun. Mix just until dispersed throughout the batter.
Using a large spoon or ice cream scoop, scoop cookie dough into spall balls - approximately 2 Tbsp. (Yields approximately 32 cookies all together.) Cookies don't spread, so flatten the balls slightly with the back of your spoon.
Bake for 8-10 min. Remove from oven and immediately remove from cookie sheet.
Place cookies on a wire rack to cool. Enjoy for breakfast, a snack, or a healthy treat! And don't forget to share. ;)
1. For a gluten free cookie, make sure that your oats are specifically labeled as gluten free.
2. For a no sugar added cookie, use raisins instead of chocolate chips for your add-in. Or leave the add-ins out altogether!