Name: Protein Breakfast Cookies
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: O Organics Flaxseeds, Organic, Brown; O Organics Maple Syrup, Organic, 100% Pure; Bob's Red Mill Rolled Oats, Extra Thick; Badia Spices Cinnamon Powder; Bob's Red Mill Oat Flour, Gluten Free; Bob's Red Mill Chia Seeds, Organic; Toll House Semi Sweet Mini Morsels; Arm & Hammer Fridge-N-Freezer Baking Soda; Value Corner Vanilla Flavor, Imitation; SIGNATURE SELECTS Pumpkin, 100% Pure; Morton Lite Salt; Justin's Peanut Butter Blend, Honey; Crunch Easter Flatback Egg

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Preheat the oven to 325 degrees F.
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Mix together all the cookie batter ingredients in a large bowl: 3/4 cup pure pumpkin puree, 1/2 cup peanut butter, 2 tbsp maple syrup, 2 eggs, 2 tsp vanilla, 1/2 cup oat flour, 1/4 cup flax seed, 1/2 tsp cinnamon, 1 tsp baking soda, 2 tbsp chia seeds, 1 tsp salt, 1 cup rolled oats, and 1/3 cup chocolate chips.

Scoop out 8 balls and place them on a baking sheet. Press them down so they're about 1" thick.

Bake for 20-25 minutes or until set on the edges but still soft. We still want these underbaked (like any good cookie) because otherwise they can dry out. If you make smaller cookies, reduce the cooking time accordingly.

Protein Breakfast Cookies

Serves 8

5 mins prep

25 mins cook

30 mins total

What you need

How to make

Available coupons from Joy to the Food