Loaded Oatmeal Pumpkin Breakfast Cookies
Cookies for breakfast? And they’re healthy? Heck yes! These chewy pumpkin breakfast cookies are packed full of goodness. They’re made in one bowl with a wholesome ingredient combination that includes hearty rolled oats, pumpkin puree, hemp seeds, almond butter, and vanilla protein powder. Fold in pumpkin seeds, pecans, raisins, and chocolate chips for delicious taste and texture in every bite.
These are about to become your breakfast obsession.
I’m a dietitian, and creating healthy breakfast recipes that help fuel your days is important to me. I love knowing that my work is helping people eat well, feel more energized, and regain some joy in the eating experience.
So, if you’re in the mood to mix up your breakfast routine this fall, let me introduce you to my latest obsession: these chewy, hearty, super delicious and SUPER healthy pumpkin oatmeal breakfast cookies. Like my pumpkin cottage cheese protein pancakes and high-protein pumpkin baked oatmeal, they are just packed full of good nutrition thanks to an array of good-for-you ingredients.
They’re nice and filling with 13 grams of protein and 4 grams of fibre per cookie, so I’ve been enjoying them on the go on busy daycare drop-off mornings, or in the afternoon as a healthy pick-me-up snack with a coffee.
They are LOADED with nutrition!
When I say loaded, I mean it! Just about every single ingredient in this recipe is a wholesome real-food ingredient. We start with a base of 100% pumpkin puree (not pumpkin pie filling!) and mix it with natural almond butter, a large egg, and a touch of pure maple syrup (1/4 cup in the whole recipe!) for sweetness.
Then, we stir in fibre-rich rolled oats (not quick oats – you’ll get a better, chewier texture with rolled), vanilla protein powder (for a filling protein boost!), and hemp hearts. Hemp hearts are a secret little nutrition booster that I use in a lot of my recipes because they offer an additional 3 grams of protein per tablespoon along with healthy fats.
Finally, the add-ins don’t just add flavour and texture. They add nutrition too! Specifically the chopped pecans and pumpkin seeds (aka pepitas) which add even more fibre, healthy fats, and important micronutrients like iron and magnesium.
Because the cookies are quite chewy and moist, I recommend storing them in the fridge in an airtight container . They will keep up to 1 week in the fridge. You can also freeze them in a freezer-safe container for up to 2 months!
Connect with Hannah Magee, RD!
I hope you love this recipe as much as I do. If you try it, let me know what you think by leaving a rating and a review in the comments below.
Oh, and be sure to take a photo and tag me at @hannahmagee_rd so I can re-share on my stories!
Don’t forget to follow me on Instagram, TikTok, and Pinterest so you never miss a new recipe or blog post.
Loaded Pumpkin Oatmeal Breakfast Cookies
Ingredients
Wet Ingredients:
- ¾ cup pumpkin puree
- ½ cup almond butter
- ¼ cup pure maple syrup
- 1 large egg
- ½ tsp vanilla bean paste, or 1 tsp vanilla extract
Dry Ingredients:
- 1 ¾ cups rolled oats
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp pumpkin pie spice
- ¼ cup hemp seeds
- 1 serving (35g) vanilla protein powder
- ¼ cup pepitas
- ¼ cup chopped pecans
- ¼ cup raisins
- ¼ cup chocolate chips
Equipment
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment paper.In a large mixing bowl, whisk together the pumpkin puree, almond butter, eggs, and vanilla bean paste until smooth and combined.
- Add the rolled oats, protein powder, baking soda, salt, pumpkin pie spice, hemp seeds, pepitas, chopped pecans, raisins, and chocolate chips.
- Stir everything together until well-combined.
- Using a large cookie scoop, divide the mixture into 7 large cookies. Use clean hands to shape them nice and round. Arrange evenly on the lined baking sheet.
- Bake at 350F for 22-25 minutes, until golden. Remove from the oven and allow the cookies to rest on the warm baking sheet for 5 minutes before transferring to a wire rack to cool completely.
