Healthy Pumpkin Breakfast Cookie Bites
These chewy and healthy pumpkin breakfast cookie bites are perfect for a nutritious snack or meal prep breakfast idea. Packed with oats and pumpkin, they're a fall favorite.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl large
- 1 Cookie scoop
Ingredients
Dry Ingredients
- 1 1/2 cups rolled oats
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil melted
- 1 tsp vanilla extract
- 1 large egg
Optional Add-Ins
- 1/2 cup chopped nuts
- 1/2 cup dried cranberries or raisins
Instructions
Preparation
- In a large mixing bowl, combine rolled oats, whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Stir well to ensure even distribution of the spices.
- In another bowl, mix pumpkin puree, honey or maple syrup, melted coconut oil, vanilla extract, and the egg. Whisk until smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix to maintain a tender texture.
- Fold in any optional add-ins like chopped nuts or dried fruits to the dough, ensuring they are evenly distributed.
- Cover the dough and chill in the refrigerator for at least 30 minutes to help the flavors meld and prevent spreading during baking.
Serving
- Preheat your oven to 350°F (175°C). Use a cookie scoop to portion dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for approximately 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve as a breakfast bite or snack.
Storage
- Once cooled, store the cookie bites in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a zip-top bag for up to 3 months.
Notes
Pro Tips: For a chewier texture, ensure you slightly underbake the bites as they will continue to set while cooling. Ingredient Substitutions: Replace whole wheat flour with almond flour for a gluten-free option. How to Serve: Pair with coffee or tea for a delightful morning treat. Storage & Freshness: Store in an airtight container to maintain freshness. Make-Ahead Tips: Prepare the dough a day in advance and bake fresh in the morning for maximum flavor and aroma.