Vegan 🌱 Makes 15 cookies 🍪

These Pumpkin Breakfast Cookies are such an easy and healthy snack that are a perfect snack to take in lunchboxes or for an on-the-go breakfast.

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Pumpkin Breakfast Cookies

Prep Time 10

Cook Time 15

Servings 15 cookies

1 cup/ 170g of cooked pumpkin (approx 200g uncooked - we used leftover roasted, but steamed also works)
1 cup/ 110g of quick/porridge oats
1/2 cup/ 125g of nut or seed butter (almond, peanut, or sunflower seed works well)
1 tsp of ground cinnamon
1-2 Tbsp of maple syrup (optional sweetness, omit for under 12 months)

Preheat the oven to 180c/350f.
Add the pumpkin to a large bowl and mash to remove any lumps with a fork.
Add all of the remaining ingredients and stir to combine.
Take around 1 heaped Tablespoon of the mix, roll into a ball in your hand, then place on a lined baking tray.
Flatten the cookies using your hand or create a crosshatch pattern using a fork (wet the fork to stop it sticking to the cookies).
Place in the oven and cook for 15-18 minutes.
Allow to cool on the tray and enjoy!