Pumpkin Chocolate Chip Oatmeal Breakfast Cookies

• Vegan
• Gluten free

• Produce

  • 1/2 cup Pumpkin puree

• Condiments

  • 1/4 cup Maple syrup
  • 1/4 cup Peanut butter, organic

• Pasta & Grains

  • 2 1/4 cups Rolled quick oats

• Baking & Spices

  • 1/2 tsp All-spice
  • 1 tsp Baking powder
  • 1/3 cup Chocolate chips, vegan
  • 1/2 tsp Cinnamon
  • 1/2 tsp Sea salt, fine

• Nuts & Seeds

  • 1/4 cup Flax seeds, ground

Found on jessicainthekitchen.com

Description

Ingredients

• 2 1/4 cups rolled quick oats
• 1/2 teaspoon fine sea salt
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon all spice
• 1/4 cup ground flax seeds
• 1/2 cup pumpkin puree
• 1/4 cup organic peanut butter
• 1/4 cup maple syrup
• 1/3 cup vegan chocolate chips

Directions

• Preheat the oven to 325 degrees Fahrenheit.*
• Line a baking sheet with a SILPAT or other silicone baking mat.
• Mix all the dry ingredients together, then add in the wet ingredients in order.
• Use a wooden spoon or spatula and stir together until together, stirring for about 30 seconds so as to incorporate everything but not over mix. The batter should be sticky and thick.
• Using a little less than 3 tablespoons for each cookie, form dough firmly into cookies, and place on baking mat. Leave a little space between each cookie (they wont spread out while baking but will puff up just a little bit).
• Bake for 15 minutes on the top rack of your oven until tops are golden brown.
• Allow to cool for 5 minutes on baking mat then transfer to a wire rack to cool completely. Enjoy!