Pumpkin Peanut Butter Breakfast Cookies

Step 1

Preheat your oven to 350 degrees F (176 C) and lightly grease or line a baking sheet with parchment paper.

Step 2

Add the oats to a food processor and process until finely ground — about 30-45 seconds. They don’t need to be as finely ground as oat flour but should be close. Add remaining ingredients and pulse until combined.

Step 3

Use a cookie scooper (like this one) or tablespoon to measure out 1 ½ Tbsp amounts of dough to gently roll into balls. Arrange on the baking sheet and press down gently with the palm of your hand or a lightly oiled glass to smash slightly. They won’t spread much, so it’s okay if there’s not much space between the cookies.

Step 4

Bake for 18-20 minutes or until just golden on the edges and slightly firm to the touch. Enjoy! They pair especially well with coffee or tea.

Step 5

Let cool fully before storing in an airtight container at room temperature for 1-2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.