Pumpkin Breakfast Cookie
Servings: 1 cookie
Ingredients
- ⅓ cup oats quick, minute or rolled all work
- 2 tablespoon vanilla protein powder see notes above for substitutions
- 1 teaspoon pumpkin pie spice
- 1 tablespoon maple syrup
- 3 tablespoon pumpkin puree
- 1 tablespoon coconut oil softened
- 1 tablespoon mini white chocolate chips
Cream Cheese Frosting (optional)
- 1 tablespoon low-fat cream cheese
- ½ teaspoon icing sugar (powdered sugar)
Instructions
- Preheat air fryer to 360°F (see oven instructions in text above).
- In a small bowl, combine all ingredients (except chocolate chips) and mix until a dough begins to form. Add in your white chocolate chips and stir again (you may need to use your hands).
- Roll your dough into a ball and gently press down and shape to form a circle (cookie should be about ¾ inch thick). Place your cookie in the basket of your air fryer (I recommend using an air fryer liner or a small piece of parchment paper under the cookie to avoid sticking). Air fry for abut 10 minutes *see note below.
- While your cookie is baking, combine cream cheese and icing sugar in a small dish to make your frosting. Once your cookie is done, spread your cream cheese frosting and enjoy!
Notes
*As all air fryers heat and cook differently I recommend beginning to watch your cookie at about 8 minutes to avoid burning!
** If planning on making these cookies ahead I'd recommend storing cookies and frosting separately and frosting as needed.
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