Cookies in the morning?! These easy pumpkin cookies taste like dessert, but they're meant to be a healthy, high-protein, grab-and-go breakfast!
Pumpkin-everything season is in full swing, and I couldn't be more excited!
This time of year is my favorite with the cooler weather, gorgeous leaves, and lots of seasonal pumpkin-inspired goodies. Unfortunately, there tends to be weight gain over the holidays too, so I figured that I would make a healthy spin on a seasonal treat.
I mean, healthy pumpkin cookies for breakfast? Yes, please!
One of the hardest parts of trying to get my kids to eat healthier food is trying to sneak in the good ingredients. Like the time I tried to disguise carrots in their macaroni and cheese... let's just say it didn't end well. But what I love about this recipe is that it has lots of natural sweetness and no flour.
My kids willingly gobble these healthy pumpkin protein cookies up for breakfast or dessert, and I don't feel guilty letting them!
Thankfully, my kids don't have any food allergies, but I do.
These cookies are very allergy friendly, which makes them perfect for school treats! They also have no processed sugar, nuts, or flour. If you have a gluten sensitivity, just buy the gluten free oats instead of regular.
One thing that I do with these cookies is I blend the oats before mixing them in. This gives the cookies a more "normal" cookie texture rather than the chunkier texture you often get in oatmeal cookies.
Kids can be suspicious of different textures. And their texture preference changes daily, I can't even keep up. I just put the oats into my coffee grinder and blend them until they're powder.
If you prefer not to use protein powder, you can replace it with extra oats. You can also substitute the protein powder with flaxseed powder.
Feel free to add chocolate chips or raisins if you want to make these pumpkin breakfast cookies even more fun!
More Pumpkin Recipes
If you love these pumpkin protein cookies, be sure to check out my other pumpkin desserts and these tasty ideas:
This recipe was contributed by Stefani Ganong from NaturalPaleoFamily.com. Check out her blog for more deliciously healthy ideas.
Pumpkin Breakfast Cookies (High Protein!)
Equipment
- Blender
Ingredients
- 2 ripe bananas
- ½ cup pumpkin puree
- 2 tsp pumpkin pie spice
- 1 ½ cups rolled oats
- 2 scoops vanilla protein powder I use Orgain Vanilla
Instructions
- Preheat oven to 350 degrees.
- Add everything to a bowl and mix together. Drop spoonfuls onto baking sheet, and bake for 10-12 minutes.
- Let it cool for 5 minutes before eating. Store in sealed container in refrigerator for 1 week.
Sarah Jean Althouse
Um. I have all these ingredients down to the two ripe bananas sitting on my counter for over a week. Making these - awesome!
Stefani Ganong
Hope you love them Sarah!
Remy
Wondering if you can tell me approximately what the measurement is of the scoop for the protein powder. I'd like to substitute with something so would like to know the approximate measurement of the scoop. Thanks! Please feel free to email me.
Stefani Ganong
It's about 46 grams for the protein powder that I use. Hope that helps!