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
Ingredients
- 170 g pumpkin (cooked, approx 200g uncooked)
- 110 g quick oats
- 125 g peanut butter (100% natural, subs; almond, tahini, or sunflower seed )
- 1 tsp ground cinnamon
- 1 Tbsp maple syrup (optional, omit for under 12 months)
Instructions
- 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!
Storage
Store in an airtight container on the bench for 2 days, in the fridge for 5 days or freeze for up to 2 monthsDid you make this recipe?
Leave a comment below or tag us on Instagram to let me know what your little one thought!
3 Comments
Hi! Can I use canned pumpkin for this recipe?
Thank you for sharing your recipes! Do you have any suggestions for an alternative to oats?
Hi! You could use quinoa flakes for these 😊