Soft Pumpkin Chocolate Chip Breakfast Cookies
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These pumpkin chocolate chip breakfast cookies are loaded with protein and fibre to keep you energised throughout the morning, Made with oats, pumpkin puree, pumpkin spice, and added protein, they're a healthier and more satiating alternative to traditional cookies and perfect for lovers of fall-inspired recipes. note - ingredients can be approximate
Equipment
- large bowl
- Wooden spoon
Ingredients
- 135 g (1 ½ cups) rolled oats
- 240 g (1 cups) pumpkin puree, (see note 1)
- 5 g (2 teaspoon) cinnamon
- 3 g (1 teaspoon) ground cloves
- 3 g (1 teaspoon) ginger
- 50 g (½ cups) protein powder, or flour (see note 2)
- 30 ml (2 tablespoon) maple syrup
- 30 g (2 tablespoon) chocolate chips, or other toppings (see note 3 for suggestions
Instructions
Preheat oven
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper or a reusable silicone liner Note - if using parchment, spray with a little bit of oil as these cookies can stick.
Mix ingredients
- Add 135 g (1 ½ cups) rolled oats, 240 g (1 cups) pumpkin puree, 5 g (2 teaspoon) cinnamon, 3 g (1 teaspoon) ground cloves, 3 g (1 teaspoon) ginger, 50 g (½ cups) protein powder, 30 ml (2 tablespoon) maple syrup to a large bowl and mix until combined.
- Fold in 30 g (2 tablespoon) chocolate chips, reserving some for the top of the breakfast cookies.
Shape the cookies
- Using a spoon or icecream scooper and add to a prepared baking sheet. Press them down until they're about 1cm thick (they won't spread much when cooking so shape to your preference now). Top with remaining chocolate chips.
Bake
- Bake for 12-15 minutes or until the oatmeal cookies are firm to touch and slightly golden.
- Let them cool for approx. 5 minutes before eating.
Notes
Note 1 - Pumpkin Puree
If using a canned variety, make sure it's 100% pumpkin, not pumpkin pie filling as it is pre-seasoned and pre-spiced.
In Australia, pumpkin puree can be hard to find in stores, as it's not as common as in the US. If you're making your own puree from fresh, seasonal pumpkins like Kent or Butternut, keep in mind that the flavour and texture may be slightly different because Australian pumpkins have a different sweetness and moisture level compared to the pumpkins used for canning in other countries.
Note 2 - Protein Powder
Use vegan protein if possible as it's less likely to impact the texture and taste once heated. Whey-protein can provide an "off" taste once heated.
You can also substitute for equal amounts flour, instead.
Note 3 - Toppings
Suggestions - chocolate chips, pumpkin seeds, nuts, Biscoff, coconut
Serve with
Yogurt, fresh fruit, crumbled up like cereal with milk.
Storing
Store the cookies in an airtight container at room temperature for up to 3 days, or you can keep them in the fridge for about a week.
Freezing
Freeze the cookies in a single layer on a baking sheet (this way they won't stick together with the moisture), then transfer them to a freezer-safe bag for up to 6 months.
Nutrition
Serving: 3cookiesCalories: 347kcalCarbohydrates: 53gProtein: 21gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 30mgSodium: 38mgPotassium: 449mgFiber: 8gSugar: 18gVitamin A: 12764IUVitamin C: 4mgCalcium: 146mgIron: 4mg
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