Maple Pumpkin Breakfast Cookies

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

15-20 mins

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • ½ cup pumpkin puree
  • ¼ cup salted butter, melted
  • ¼ cup maple syrup
  • 1 large egg, lightly beaten
  • 2 tablespoons Justin’s Maple Almond Butter
  • ½ teaspoon sea salt
  • 1 teaspoon pumpkin pie spice
  • 2 cups old-fashioned oats
  • ⅔ cup dried unsweetened cranberries
  • ⅔ cup pumpkin seeds
  • ¼ cup ground flaxseed

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine the pumpkin, melted butter, maple syrup, egg, almond butter, salt and pumpkin pie spice. Mix until well combined, Add the oats, cranberries, pumpkin seeds, and flaxseed. Stir until fully combined.
  3. Scoop dough balls (about ¼ cup each) onto a cookie sheet lined with parchment paper. Press down gently to flatten slightly. Bake for about 15-20 minutes until golden brown.
  4. Cool 5 minutes on the baking sheet before cooling completely on a wire rack. Store in an air-tight container for up to a week.
INGREDIENTS
  • ½ cup pumpkin puree
  • ¼ cup salted butter, melted
  • ¼ cup maple syrup
  • 1 large egg, lightly beaten
  • 2 tablespoons Justin’s Maple Almond Butter
  • ½ teaspoon sea salt
  • 1 teaspoon pumpkin pie spice
  • 2 cups old-fashioned oats
  • ⅔ cup dried unsweetened cranberries
  • ⅔ cup pumpkin seeds
  • ¼ cup ground flaxseed
DIRECTIONS
  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine the pumpkin, melted butter, maple syrup, egg, almond butter, salt and pumpkin pie spice. Mix until well combined, Add the oats, cranberries, pumpkin seeds, and flaxseed. Stir until fully combined.
  3. Scoop dough balls (about ¼ cup each) onto a cookie sheet lined with parchment paper. Press down gently to flatten slightly. Bake for about 15-20 minutes until golden brown.
  4. Cool 5 minutes on the baking sheet before cooling completely on a wire rack. Store in an air-tight container for up to a week.
Great Summer Recipes
Chocolate Covered Strawberry and Almond Butter Parfait with gold spoons and chocolate fudge chunks in a white tabletop

Hey guys, I wrote a morning poem for you:

A great way to start your day
is with a parfait
made by yours true-lay!

Okay, maybe I’ll stick to my day job. The message still stands, this Chocolate Covered Strawberry + Almond Butter Parfait is made with JUSTIN’S® Vanilla Almond Butter, sliced strawberries, and organic chocolate pudding.

 

Almond Butter Banana Bread French Toast on a white plate on top of a blue-green table cloth placed on a blue wood background

You don’t have to go to France to get great French toast; and you don’t have to have to go to a restaurant to get a delicious brunch. Try my Almond Butter Banana Bread French Toast right in your own home. Top it with JUSTIN’S® Maple Almond Butter and enjoy. You don’t even need to get out of your pajamas!

 

Gluten Free White Chocolate Peanut Butter 'Cookies and Cream' Cookies on parchment with oreo and peanut butter cup chunks

I love cookies with stuff in them. It is like a dessert inside of a dessert. Bonus dessert! White Chocolate Peanut Butter ‘Cookies & Cream’ Cookies combine cookies with chunks of your favorite sandwich cookies and white chocolate peanut butter cups.

Nutty Miso Salmon in a black stone bowl (close up shot)

Say goodbye to the same-old-salmon. This Nutty Miso Salmon is about to become your new favorite way to prepare your favorite fish. Who knew you could create flavor this delicious with only a handful of ingredients and a few minutes under the broiler? Well, I guess we did. But now I’m sharing it with you! Forgive me?