Healthy Pumpkin Chocolate Chip Oatmeal Breakfast Cookies

Healthy Pumpkin Chocolate Chip Oatmeal Breakfast Cookies

• 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
• ¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
• ¾ cup (183g) pumpkin purée, room temperature (not pumpkin pie mix!)
• 1 tsp vanilla extract
• ¼ cup (60mL) pure maple syrup, room temperature
• ¼ cup (60mL) unsweetened cashew milk, room temperature
• 2 ½ tbsp (35g) miniature chocolate chips, divided

1. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
2. In a medium bowl, whisk together the oats, flour, cinnamon, nutmeg, ginger, baking powder, and salt. In a separate bowl, stir together the coconut oil, pumpkin, and vanilla. Stir in the maple syrup and milk. Add in the flour mixture, stirring just until incorporated. Fold in 2 tablespoons of miniature chocolate chips.
3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 9-11 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

Recipe source:Click here