Recently, we created a simple recipe for nutritious Peanut Butter Dog Treats and, of course, had to try them. We thought, “Not bad.” We wondered what they would look like if we made them sweeter and baked them.
Spoiler alert! MAJOR WINS. One of our FAVORITE and EASIEST Pumpkin Recipes! We’ll show you!
How to Make Breakfast Cookies
This 30-minute recipe contains a natural sweetener and is made in food processing. Hooray, fewer dishes!
Maple syrup is used to sweeten the pumpkin puree, while cinnamon and pumpkin pie spices are added for a fall flavor boost. Vanilla and salt provide a balance of flavors.
We kept the dry ingredients simple: ONLY OATS! For ease, oats are blended to a “loose-flour” consistency. (And nutrition!) Only 1 cup of rolled oatmeal contains more fiber than 8 grams or 10 grams of protein.
After blending, the texture will be tacky. It should be easy to roll into balls of cookie dough. Arrange the cookies on a baking sheet lined with parchment paper, “smoosh” them a little, and then bake.
We suggest that you prepare a Pumpkin Spice Matcha Latte while the cookies bake and then curl up on your couch with a book or a loved one. We think it’s a great way to pass the time while waiting for your cookies to bake.
You’ll want more! The pumpkin spice flavor pairs perfectly with the nutty and salty peanut butter. The roasted peanuts give it a wonderful crunch. Swoon!
- Roll oats, 1 cup (assured gluten-free if needed).
- Natural peanut butter, 1/2 cup
- 1 cup of canned pumpkin puree
- 1/4 cup chopped pecans or dry roasted peanuts
- 1/4 cup maple syrup
- 1 tsp pumpkin pie spice
- 1 tsp of cinnamon
- 1 tsp vanilla extract
- Baking powder, 1/2 tsp
- Use salted peanut butter/peanuts instead of 1/4 tsp salt
- Preheat your oven to 350°F (176°C) and lightly grease a baking tray or line it with parchment paper.
- Add the oats to a Food Processor and grind until fine — approximately 30-45 seconds. The oats don’t have to be ground as finely as oat powder, but they should be very close. Pulse the remaining ingredients until they are combined.
- Use a cookie scooper or tablespoon to measure 1 1/2 Tbsp of dough and gently roll it into balls. Place the cookies on a baking sheet, and gently press them down with your palm or a glass lightly oiled to make them slightly smashed. The cookies won’t spread very much, so don’t worry if you haven’t left much space between them.
- Bake for 18-20 minutes or until the edges are golden and the center is slightly firm. Enjoy! Enjoy!
- Allow to cool completely before storing at room temperature in an airtight jar for 1-2 days, in the fridge for up to 1 week, or in the freezer for one month.