Pumpkin Oatmeal Breakfast Cookies

These slightly sweetened breakfast cookies are great for busy mornings or to take along on a hike or road trip! Make extras and freeze them!
Makes 2 dozen cookies

1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
3/4 cup pumpkin puree
1/3 cup maple syrup
2 cup whole wheat flour
1 cup rolled oats
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 the bowl of a mixer fitted with the paddle attachment, add in the oil, eggs, vanilla, pumpkin, and maple syrup. Mix on medium until well-blended.

3. Add in the flour, oats, baking soda, cinnamon, cloves, nutmeg and salt. Mix on medium until well-blended. Fold in the raisins using a wooden spoon.
4. 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. Let cool for five minutes on baking sheet, then transfer to a wire baking rack to cool completely.

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