I’m sorry but anything Chocolate Chunk and Pumpkin is A-okay with me to kick start my day!
Especially when it’s all mixed together into a Chocolate Chunk Pumpkin Breakfast Cookie!
I know I say this probably every year, but it’s FALL! Which is my favorite because a) I’m Basic b) Anytime we dip under 100 degrees I feel like I’m human again and c) Everything pumpkin.
Now, before you come at me with the whole desserts for breakfast pitchfork, know this: I am not one for super sweets for breakfast. This Chocolate Chunk Pumpkin Breakfast Cookie is slightly sweetened to welcome you into your day. Packed with oats, honey, and pumpkin it’s actually a pretty healthy option. In my opinion, whip a batch of these bad boys up and you can grab and go all week long!
Chocolate Chunk Pumpkin Breakfast Cookie
You NEED these Chocolate Chunk Pumpkin Breakfast Cookies now! A healthy and sweet start to your day or perfect for a little sweet bite after dinner!
- 2 1/2 cup Oats
- 1 cup Pumpkin Puree
- 3/4 cup Nut Butter of Choice (I used cashew)
- 1/4 cup Honey (bump up to 1/3 cup if you would like your cookies sweeter)
- 1/4 cup Almond Flour
- 1 Egg
- 1 tsp Vanilla
- 1 1/2 tbsp Pumpkin Spice
- 1/2 tsp Fine Salt
- 1 cup of Chocolate Chips or Chunks
- Optional: Sprinkle of Maldon Salt
Preheat Oven to 325 degrees
In a mixing bowl add oats, almond flour, pumpkin spice, and salt. Stir to comibine evenly. Add nut butter, pumpkin puree, honey, egg, and vanilla and use a spatula to stir to combine. Sprinkle in your chocolate chips. Use you spatula to stir it up.
Line a cookie sheet with parchment paper and use a large cookie scooper to scoop out 12 cookies. Use your hand to flatten cookies into disc. If you are sprinkling with salt, do so before you pop into oven. Bake for 12 minutes in your preheated oven or until cookies turn slightly golden at the bottom. Enjoy!