Breakfast Pumpkin Cookie

by Carolina Jantac, MS, RD, LD
Yum

It’s the perfect day for a Pumpkin Breakfast Cookie! One of my favorite things about the holidays is that eating cookies for breakfast is not only accepted but encouraged! Cookies are one of my favorite things to make and eat, I particularly like the cookies that are high in fiber and protein because they are perfect candidates for “breakfast cookies” that you can eat any day and not just on holidays!

My kids are usually a bit shocked when instead of their oatmeal and bowl of fruit I present them with a plate of cookies and warm milk for breakfast. Best part is that these Breakfast Pumpkin cookies are filled with oats, pumpkin and almond butter, so they are delicious and nutritious.

This recipe for Pumpkin Breakfast Cookie includes ¾ cup of pumpkin puree, since it is season for pumpkin and nutmeg. But you can actually make them with other fruit purees for some variation. I have tried it with bananas, dates and even a mix of zucchini and banana. Keep the measure at about ¾-1 cup and if you happen to be using a fruit puree that has more water than pumpkin, add some extra oats to compensate.

Are you in the mood for other pumpkin recipes? Try our Quick Pumpkin Bread Recipe found here.

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