Pumpkin Oat Breakfast Cookies
- Anthology of Crumbs
- Sep 22
- 1 min read
1
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
2
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
2
In a large mixing bowl, combine oats, flaxseed, and pumpkin spice.
3
In another bowl, whisk together maple syrup, peanut butter, and pumpkin purée. Pour over oat mixture and combine well.
4
Using an ice cream scoop, make 12 large cookies and place on lined tray. Press each ball slightly (they won't spread).
5
Bake for 15-18 minutes.
6
Remove from the oven and allow cookies to cool completely.
Instructions
2 cups instant oats
½ cup ground flaxseed
¼ cup (60 ml) pure maple syrup
¼ cup (70 g) peanut butter
1 cup (250 ml) pure pumpkin purée
1 ½ tsp pumpkin spice
¼ cup chocolate chips
¼ cup pepita seeds (optional add up to another ¼ cup pumpkin purée if needed)
Pumpkin Oat Breakfast Cookies
Anthology of Crumbs
A filling alternative to overnight oats or sugar filled muffins.
Servings :
12
Calories:
Prep Time
5 min
Cooking Time
15 min
Rest Time
0
Total Time
20 min
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