Pumpkin Breakfast Cookies Nutritious and Tasty Snack

Ingredients

• 1 cup pumpkin puree (canned or homemade)
• 1 2 cup almond butter or peanut butter
• 1 3 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1 2 cup whole wheat flour
• 1 teaspoon pumpkin pie spice
• 1 2 teaspoon baking soda
• 1 4 teaspoon salt
• 1 2 cup dark chocolate chips or raisins (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the pumpkin puree, almond butter (or peanut butter), honey (or maple syrup), and vanilla extract. Mix until creamy and well incorporated.
3. In another bowl, whisk together the rolled oats, whole wheat flour, pumpkin pie spice, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until well combined. If you’re adding chocolate chips or raisins, fold them in at this stage.
5. Using a tablespoon or a cookie scoop, drop round cookie dough onto the prepared baking sheet, spacing them a couple of inches apart. Flatten them slightly with the back of the scoop or your fingers.
6. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.