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Pumpkin Breakfast Cookies
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Pumpkin Breakfast Cookies

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5
Suitable For 6m+
Metric - US Customary Units

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 months