Imagine starting your day with a mouthwatering, guilt-free treat that combines the warm, comforting flavors of autumn in every single bite. These Apple Pumpkin Breakfast Cookies are not just another ordinary breakfast option – they're a game-changing, low FODMAP delight that will transform your morning routine from mundane to magical. Packed with wholesome ingredients and bursting with seasonal spices, these cookies are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Low FODMAP
Serves: 18 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup pumpkin puree
- 1/2 cup applesauce
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine 1 cup of rolled oats, 1/2 cup of pumpkin puree, and 1/2 cup of applesauce. Stir the mixture until well combined and smooth.
- Add 1/4 cup of maple syrup to the bowl, followed by 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg. Mix thoroughly until all ingredients are evenly distributed.
- Fold in 1/4 cup of chopped walnuts, ensuring they are evenly spread throughout the cookie dough.
- Using a spoon or cookie scoop, drop rounded tablespoons of the cookie dough onto the prepared baking sheet, leaving some space between each cookie as they will spread slightly while baking.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the cookies appear set in the center.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Apple Pumpkin Breakfast Cookies warm or store them in an airtight container for up to a week for a delicious low FODMAP snack or breakfast option.
Tips
- Use room temperature ingredients for the best cookie texture and easier mixing.
- For extra nutrition, consider adding a sprinkle of chia seeds or ground flaxseed to the dough.
- If you prefer a crunchier cookie, toast the walnuts lightly before adding them to the mixture.
- Make sure to use parchment paper to prevent sticking and ensure even baking.
- Allow cookies to cool completely to help them set and develop a perfect chewy texture.
- Store in an airtight container with a piece of bread to keep them soft for up to a week.
- For meal prep, these cookies can be frozen for up to a month – just thaw at room temperature before enjoying.
- Experiment with different nuts like pecans or almonds if you're not a fan of walnuts.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
