Description
These vegan pumpkin breakfast cookies are loaded with healthy grains, crunchy almonds and pepitas, and chocolate chips. They come together in one bowl in less than 25 minutes.
Ingredients
Scale
Dry
- 1 cup quick oats
- 1 cup rolled oats
- 1/4 cup pepitas
- 1/4 cup vegan chocolate chips
- 1/4 cup almonds, chopped or slivered
- 1/4 cup ground flax seed
- 1 teaspoon pumpkin pie spice
- 1 teaspoon sea salt
Wet
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 cup pumpkin
- 2 flax eggs*
Instructions
- Line a baking sheet with parchment and preheat the oven to 350º.
- Make flax eggs and set aside.*
- In a large bowl, combine dry ingredients and mix together.
- Add wet ingredients and stir to combine. If necessary, use your hands to make sure everything is mixed well.
- Form the cookies into balls, about 1/4 cup of the mixture in each. Arrange them on the baking sheet and press down to flatten.
- Place the sheet into the oven and bake for 18-20 minutes, until the cookies are golden brown and crispy on the bottom.
- They keep for 3-5 days – enjoy!
Notes
*How to Make a Flax Egg*
– In a small bowl, combine 1 tablespoon ground flax and 3 tablespoons water.
– Stir together to combine. Let rest until it thickens. For this recipe, you'll need to double the quantities.
*The Difference Between Rolled Oats and Quick Oats*
– You need to use both types of oats as recommended in the recipe because they act differently and play an important role.
– Quick oats are cut thinner and rolled flatter. They cook more quickly than rolled oats and have a different texture.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Dessert
Nutrition
- Calories: 231
- Sugar: 7.5 g
- Sodium: 175.9 mg
- Fat: 12.7 g
- Saturated Fat: 5.2 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 25.9 g
- Fiber: 3.8 g
- Protein: 5.8 g
- Cholesterol: 0 g