Make your fall mornings a little more fun with these spiced breakfast cookies that pack a nutritious punch thanks to fiber-rich oats and protein-filled walnuts.
1 1/2 cups old-fashioned oats
1 1/2 cups walnuts
1/4 tsp baking powder
1/2 tsp pumpkin pie spice
3/4 tsp salt
1/2 cup (1 stick) butter, melted
3/4 cup packed light brown sugar
1 large egg
2 tsp vanilla extract
Preheat oven to 350°F.
In a food processor, pulse the oats and walnuts until very finely ground. Pulse in the baking powder, pumpkin pie spice, and salt until combined. Transfer to a large bowl.
To the same food processor, add the butter and sugar. Pulse until combined. Add the egg and vanilla. Pulse until blended, stopping and scraping occasionally. Transfer to bowl with oat mixture. Stir until well combined.
With a mini cookie scoop or by rounded tablespoon, drop dough onto 2 parchment-paper-lined cookie sheets, spacing 2 inches apart. Bake 15 min., until bottoms are golden brown, switching pans on racks halfway through. Cool completely on wire rack.
To make these gluten-free, use gluten-free old-fashioned oats.