Description

These soft and chewy pumpkin breakfast cookies are made with oats, maple syrup, and chocolate chips—perfect for a wholesome fall-inspired start to your day.

Ingredients

1 cup (100g) instant oats (gluten-free if necessary)

¾ cup (90g) whole wheat flour or gluten-free 1:1 flour

1½ tsp ground cinnamon

¼ tsp ground nutmeg

1 tsp baking powder

¼ tsp salt

1 tbsp (14g) coconut oil or unsalted butter, melted and slightly cooled

1 large egg (or flax egg for vegan)

1 tsp vanilla extract

½ cup (120g) pumpkin purée

¼ cup (60ml) pure maple syrup

2 tbsp (30ml) unsweetened vanilla almond milk

3 tbsp (42g) mini semi-sweet chocolate chips, divided

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Instructions

In a medium bowl, whisk together oats, flour, cinnamon, nutmeg, baking powder, and salt.

In another bowl, whisk together coconut oil or butter, egg, and vanilla. Stir in pumpkin purée, maple syrup, and milk.

Add dry ingredients to wet ingredients and mix just until combined. Fold in 2 tbsp of chocolate chips.

Chill dough for 30 minutes.

Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.

Drop dough into 15 rounded scoops, flatten slightly, and press remaining chocolate chips on top.

Bake for 11–14 minutes. Cool on pan for 10 minutes, then transfer to a wire rack.

Notes

Chill the dough for best texture and shape.

Use a flax egg for a vegan version.

For a nut-free version, use nut-free milk and chocolate chips.

Prep Time: 15 minutes
Cook Time: 11–14 minutes
Category: Breakfast, Snack
Method: Baked
Cuisine: American