Peanut Butter N' Pumpkin Breakfast Cookies are made from all the delicious flavors of the Fall season. Warm Pumpkin Spice, creamy peanut butter, crunchy almonds, dried cranberries, sweet dates, and of course, pure pumpkin puree! No funky ingredients, no refined sugar or oil, just real food.
I have completely run out of witty ways of conveying what a struggle morning is in our home. So today... funny quotes!
Morning is wonderful. It's only drawback is that it comes at such an inconvenient time of day.
- Glen cook, Sweet Silver Blues
Hitting the snooze button in the morning doesn't even make sense. It's like saying, "I hate getting up in the morning so I do it over and over again.
-Dimitri Martin, Comedian
Don't give up on your dreams, keep sleeping.
Brace yourself.. I'm about to impart some genius parenting advice.
IF.. you feed your kids cookies for breakfast.. THEN.. it is easier to wake them up in the morning.
There is only one person in our family that hates morning more than myself... Cooper, my 5 year old. It literally takes 5 minutes of coaxing to even get him to pull the covers off of his head. Never mind getting him to actually stand up. I would like to like to tell you that I deal with this situation patiently, gently rubbing his back and whispering encouraging words until he bounds out of bed full of energy and ready to tackle the day. BUT.... No?. It's stressful. Mornings are rushed around here and dealing with a pouty and slow moving 5 year old, weeeellllll, it's frustrating.
True story... this morning instead of our usual routine, I whispered, "If you get up quickly, you can have a cookie for breakfast." Eyes open?, feet on floor?. Parental Victory??!!
Now don't get all judgy. These are special cookies.... Peanut Butter N' Pumpkin BREAKFAST COOKIES! No oil, no refined sugar, no butter, no artificial ingredients. Just a grab-n-go whole-grain, protein packed, real food cookie! Best part, they are freezable!
I can't take all the credit for this recipe. They are adapted from a breakfast cookie recipe I found on the site, Sally's Baking Addiction. I swapped out some of the original ingredients to make this recipe pumpkin based, because.... it's FALL, so... PUMPKIN???!!
Time Saving Tips and Tricks:
Prep: You can combine the dry ingredients together ahead of time. I like to store them in a jar in my pantry. When I need more cookies I just add the wet ingredients and bake!
Make Ahead: I cannot attest to how long these cookies will keep. I have made them twice and they haven't lasted over 3 days. I can attest to the fact that they taste delicious... even when not warm from the oven!
Freezer: These cookies are a great freezer option. I wrap them individually in plastic wrap and then store them in a labeled and dated ziplock bag. Nothing better than finding a stash of cookies in the freezer!Print
- 2 cups quick oats* (not whole oats)
- ½ cup dried cranberries
- ½ cup sliced almonds
- ½ cup medjool dates, diced
- ¾ teaspoon salt
- 1 tsp pumpkin pie spice
- ¼ tsp cinnamon
- 1 cup peanut butter
- ¼ cup pure maple syrup (or honey)
- ¼ cup pumpkin butter
- ½ large banana, mashed (about ¼ cup)
- ¼ cup pure pumpkin
- Heat oven to 325 degrees and line a baking sheet with parchment paper.
- Combine all ingredients in the bowl of a stand mixer or large mixing bowl (if you are using an electric mixer). Mix until fully incorporated.
- Form dough into individual cookies, do not shape into balls as they will not flatten/spread in the oven. I use about ¼ cup of mixture/cookie.
- Bake for 25 minutes or until the edges of the cookies are golden brown, Enjoy!
- Make sure to buy quick oats not rolled oats. You can make your own quick oats by putting old fashioned or rolled oats into the food processor and pulsing about 5 times.
- If you don't like cranberries you could def sub a different dried fruit, same thing goes for the almonds. I have made the recipe with walnuts and it was delicious.
- Make sure to buy pure pumpkin puree, pumpkin should be the only ingredient listed. DON"T buy pumpkin pie filling!
- I am confident that adding a few dark chocolate chips to the recipe would taste great and possibly provide an incentive for picky eaters to give them a try. Make sure to use a high quality dark chocolate that is over 60% cacao.