Pumpkin Oatmeal Breakfast Cookies
These slightly sweetened breakfast cookies are great for busy mornings or to take a long on a hike or road trip. Make extras and freeze them!
Ingredients
- 1/2 cup Vegetable Oil
- 2 Eggs
- 1 tsp Vanilla Extract
- 3/4 cup Pumpkin Puree
- 1/3 cup Maple Syrup
- 2 cups All-Purpose Flour
- 1 cup Rolled Oats
- 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp Nutmeg
- 1 Pinch Salt
- 1 cup Raisins
Equipment
- Oven
- Baking Sheet
- Medium Bowl
Instructions
- Preheatoven to 350°. Line a baking sheet with parchment paper, set aside.
- In a medium bowl, mix the oil, eggs, vanilla, pumpkin, and maple syrup.
- Add in the flour, oats, baking soda, cinnamon, cloves, nutmeg and salt. Fold in the raisins using a wooden spoon.
- Drop rounded tablespoon fulls onto the prepared baking sheet, leaving about an inch between cookies. Bake in preheated oven for 12-15 minutes, or until golden brown. Let cool for five minutes on baking sheet, then transfer to a wirebaking rack to cool completely.
Video
Nutrition
Nutrition Facts
Pumpkin Oatmeal Breakfast Cookies
Amount per Serving
Calories
300
Calories from Fat 72
% Daily Value*
Fat
8
g
12
%
Saturated Fat
7
g
44
%
Carbohydrates
22
g
7
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Salt, All-Purpose Flour, Baking Soda, Pumpkin Puree, Vegetable Oil, Rolled Oats, Vanilla Extract, Ground Nutmeg, Ground Cloves, Eggs, Cinnamon, Raisins, Maple Syrup
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