Fiber-Packed Pumpkin Breakfast Cookies
kodiakcakes.com/blogs/recipes/fiber-packed-pumpkin-breakfast-cookies
4g
Fiber
- Calories 177
- Protein 10g
- Total Fat 5g
- Carbs23g
They're soft and cakey. They taste like fall. And they’re just as good with a hot cup of coffee as they are for a grab-and-go breakfast on the way to school. These fiber-packed pumpkin breakfast cookies use a full box of Kodiak Pumpkin Power Cakes Mix along with Kodiak Protein oats, chia, ground flax, and pepitas for 4 grams of fiber and 10 grams of protein in every cookie.
Greek yogurt is a high-protein stand-in for oil, and they keep in an airtight container all week for mornings on the move. Turns out cookies for breakfast is not only perfectly reasonable; it’s the fall breakfast solution you didn’t know you needed.
Recipe provided by Kitchen McCabe
*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.
Calculations are approximate. Please review directions and ingredients carefully
Ingredients
- 1 box Kodiak Pumpkin Power Cakes Flapjack & Waffle Mix
- 1-1/2 cups Kodiak Protein Oats, plus 2 tablespoons to top
- 1 cup Pumpkin Purée
- 3/4 cup plain Greek yogurt (whole milk)
- 3 large eggs
- 1/4 cup almond or cashew butter
- 1-1/2 cups whole milk
- 1/3 cup maple syrup
- 1/2 cup pumpkin seeds (pepitas), plus 2 tablespoons to top
- 4 tablespoons ground flax seed
- 2 tablespoons chia seeds, plus 1 teaspoon to top
Directions
- Preheat the oven to 350°. Line a baking sheet with parchment paper.
- Place the Kodiak mix, oats, pumpkin purée, eggs, nut butter, and milk in a large mixing bowl and whisk together until a smooth batter forms (will be on the thicker side).
- Add in the pumpkin seeds, ground flax seed, and the chia seeds, and stir until well distributed.
- Let the batter sit for 5 minutes so that the liquid can absorb.
- Place scoops of cookie dough (about 1/4 cup in volume) on the parchment lined baking sheets, 2-inches apart.
- Sprinkle the remaining oats, pumpkin seeds, and chia seeds evenly over the tops of the cookie scoops. Press the cookies down slightly to make a nice thick round shape about 1” thick.
- Bake for 11-13 minutes in the preheated oven, or until lightly golden brown on top.
- Remove and let cool. Store in an airtight container.