Easy Pumpkin Oat Breakfast Cookies

This fabulous breakfast cookie is delicious year round, but it's especially perfect for fall baking, Halloween and Thanksgiving.

I love the flavors of fall! Pumpkin, cinnamon, allspice, cloves...they all add such a wonderful autumn bite to baked goods. But, if you really want to “spice” up your typical morning, try my Pumpkin Oat Breakfast Cookies.

Made with oats, pumpkin puree, almond butter, a drizzle of honey and all of those fall spices we love, there is no way you won't fall in love with these cookies. It's like a warm winter hug to your taste buds!

Start by combining the following ingredients in a large bowl:

• 4 oz pure pumpkin puree
• 2 cups oats
• 1 egg
• ¼ cup almond butter
• ¼ cup honey
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ½ teaspoon nutmeg
• ½ teaspoon all spice
• dash of salt

Once all the ingredients are well mixed, form small mounds on a prepared baking sheet. Bake at 350 degrees F. for approximately 15 minutes. Remove from oven and let cool.

These deliciously nutritious Pumpkin Oat Breakfast Cookies are a perfect way to ease into fall and the holiday cookie baking season without losing total respect of your health goals. ENJOY!

Check out my original Flour-less Breakfast Cookie recipe below:

Pumpkin Oat Breakfast Cookies

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Ingredients

• 4 oz pure pumpkin puree
• 2 cups oats
• 1 egg
• ¼ cup almond butter
• ¼ cup honey
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ½ teaspoon nutmeg
• ½ teaspoon all spice
• dash of salt

Instructions

1. Combine all the ingredients in a large mixing bowl.
2. Once the ingredients are well mixed, form small mounds on a prepared baking sheet.
3. Bake at 350 degrees F. for approximately 15 minutes. Remove and let cool.