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Vegan Pumpkin Breakfast Cookie

A hearty and nutritious breakfast option, these Vegan Pumpkin Breakfast Cookies are packed with fiber, protein, and the delightful flavors of pumpkin spice. Perfect for busy mornings!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups Oats A wholesome base that adds fiber and texture.
  • 1 scoop Vanilla protein powder For an added protein boost.
  • 1 tsp Pumpkin pie spice Provides a warm, aromatic flavor.
  • 1/2 cup Maple syrup Natural sweetener that enhances the cookie’s flavor.
  • 1 cup Pumpkin puree Adds moisture and rich pumpkin flavor.
  • 1/4 cup Coconut oil For healthy fats and moisture.
Mix-ins
  • 1/2 cup Mini white chocolate chips A sweet surprise in every bite.
For the Frosting
  • 1 cup Low-fat cream cheese For a creamy frosting finish.
  • 1/2 cup Icing sugar Sweetens the frosting and gives it a smooth texture.

Method
 

Preparation
  1. Preheat the air fryer to 360°F for even cooking.
  2. In a small bowl, combine all dry ingredients (except chocolate chips) and mix until a dough begins to form.
  3. Incorporate the mini white chocolate chips into the dough and stir again, using your hands if necessary.
  4. Roll the dough into a ball and gently press down to form a circle about 3/4 inch thick.
  5. Place the cookie in the basket of the air fryer, optionally using a liner or parchment paper under it.
Cooking
  1. Air fry the cookie for about 10 minutes, monitoring it to avoid overcooking.
Frosting
  1. While the cookie is baking, combine the low-fat cream cheese and icing sugar in a small dish to create the frosting.
Serving
  1. Once the cookie is done, spread the cream cheese frosting on top and enjoy!

Notes

For best results, ensure coconut oil is softened, and don't skip preheating the air fryer. Experiment with protein powder flavors for unique variations.