Busy mornings are downright stressful. Getting everyone dressed, feeding them something nutritious to keep their little bellies full until lunch time, packing them a lunch that they will maybe consider eating, stuffing all of the papers strewn across the dining room table into the correct book bag, and finding the missing left shoe takes quite a bit of time. I think I can help things go a little bit smoother though.
Enter these pumpkin maple breakfast cookies!
If your kiddos are anything like mine, they’ll jump at the idea of cookies for breakfast. You don’t even need to feel an ounce of guilt about it, because these cookies are loaded with good stuff.
These cookies have fiber-packed pumpkin and oats, protein-rich almond butter and almond flour, and the only sweetener you’ll find inside is pure maple syrup. The fiber and protein work together to keep tummies full and give everyone plenty of energy to get through their day.
Serve with a glass of milk for a super fun breakfast that you know is going to get gobbled up.
The batter for these is quick to prepare. You’ll just need a mixing bowl and a wooden spoon. Use your Good Cook Stainless Steel Cookie Dropper to drop balls of the dough into your hands and then gently shape them into hearts. If you’d prefer to save even more time, just drop the dough right onto a parchment lined cookie sheet and lightly flatten them before baking. Heart shapes are fun, but not necessary!
Your batter will be thick and a bit sticky. I like to let it chill in the fridge for 10 minutes before shaping it into hearts. You can skip that step if you won’t be shaping the dough.
Pumpkin Maple Breakfast Cookies
Soft and thick cookies that make a healthy breakfast treat!
- ½ cup pumpkin
- ½ cup almond butter
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup quick cooking oats
- ⅔ cup almond flour
- ⅓ cup whole wheat flour
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Add the pumpkin, almond butter, maple syrup, and vanilla extract to a large bowl and stir with a wooden spoon to combine. Stir in the oats, almond flour, whole wheat flour, pumpkin pie spice, baking soda, and salt until well combined. Refrigerate for 10 minutes. Use a large cookie scoop to drop balls of dough on a parchment lined baking sheet. Shape the balls into a heart. The dough will be fairly sticky, but workable. Bake at 350 degrees for exactly 11 minutes. Cool before serving. Store covered for up to 1 week.