Pumpkin Oatmeal Breakfast Cookies

Makes 2 dozen cookies

Try some healthy COOKIES for breakfast the next time you are in a hurry to get out the door! In addition to beta carotene, pumpkins offer vitamin C, vitamin E, iron, and folate — all of which strengthen your immune system.


1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
3/4 cup canned pumpkin puree
1/3 cup maple syrup
1 1/2 cups whole wheat flour
1 cup rolled oats
1/4 cup flaxmeal (ground flaxseeds)
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
Pinch of salt
1 cup raisins

1. Preheat oven to 350°. Line a baking sheet with parchment paper, set aside.
2. In a mixer, add in the oil, eggs, vanilla, pumpkin, and maple syrup. Mix on medium until well-blended.

3. Add in the flour, oats, flaxmeal, baking soda, cinnamon, cloves, nutmeg, and salt. Mix on medium until well-blended.
4. Fold in the raisins using a wooden spoon.
5. Drop rounded tablespoonfuls onto the prepared baking sheet, leaving about an inch between cookies. Bake in preheated oven for 12-15 minutes, or until golden brown and solid. Let cool for five minutes on baking sheet, then transfer to a wire baking rack to cool completely.

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