Pumpkin Breakfast Cookies

Whipping up more breakfast cookies as the kids love them for breakfast, and snacks. So quick you can whip these up in the morning, and they are a healthy, warm, delicious start to a fall morning. They also make a great afternoon snack, if there are any left! If not make another batch and switch it up adding chocolate chips instead of craisins!

Pumpkin Breakfast Cookies

Makes 12 cookies

3/4 c oats, gluten-free

3/4 c oat flour

1/4 tsp salt

1/2 tsp baking soda

3 TBSP coconut palm sugar or sucanat (used Navitas Naturals Coconut Palm Sugar)

1 tsp pumpkin pie spice

1/3 c pumpkin puree

1/3 c peanut butter, almond butter, or nut butter of choice* (used PB&Co Smooth Operator for this batch MaraNatha Almond Butter for batch with chocolate, cacao nibs )

¼ c almond milk, or non dairy milk of choice (used So Delicious Unsweetened Almond Milk Plus)

1/2 tsp vanilla

1/4 c craisins or chocolate chips, optional (used craisins in batch pictured)

*To make without peanut butter reduce oats to ½ cup, reduce milk to 3 tablespoons, and add 1 tablespoon of coconut oil.

If you want more of a pumpkin flavor use almond butter, cashew butter, or make without the nut butter using notes above.

Preheat oven to 350. In a large bowl mix together oats, oat flour, salt, baking soda, and pumpkin pie spice. In another bowl mix together coconut palm, pumpkin, nut butter, milk, and vanilla. Mix the wet ingredients into the dry and stir with a spatula until combine. Stir in craisins or chocolate chips. Drop spoonfuls of cookie dough onto a baking sheet and bake for 10-12 minutes. Let cool a couple of minutes and place on a wire rack to cool completely. Enjoy!