PUMPKIN BREAKFAST COOKIES
These healthy Pumpkin Breakfast Cookies make a nutritious and grab-and-go breakfast that tastes like fall! This gluten-free and clean eating breakfast treat is made with wholegrain oats, cranberries, pumpkin seeds and honey.
I just flatten them a little bit, because these cookies won’t spread at all during baking. And if shaping individual cookies isn’t your thing, I’ve even had readers send me pictures of how they baked this recipe into pumpkin breakfast bars! Baking time may be a little longer, but this way you only need to cut them into shape after baking.
If this healthy pumpkin cookie recipe isn’t quite your thing, I have THREE other breakfast cookie recipes. Maybe these are more up your alley?
These pumpkin flavored healthy cookies make a great seasonal grab-and-go breakfast. With hearty wholegrain oats, cranberries and pumpkin seeds
Ingredients
- 1/4 cup coconut oil melted
- 1/4 cup honey
- 1 cup rolled old-fashioned oats
- 1 cup quick cooking oats
- 2/3 cup dried cranberries unsweetened
- 2/3 cup pumpkin seeds
- 1/4 cup ground flaxseed
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon sea salt
- 1/2 cup pumpkin puree
- 2 eggs beaten
Instructions
- Preheat oven to 350 F. Line a baking sheet.
- In a small bowl warm Spectrum® coconut oil and honey (either microwave, inside preheating oven or on the stove top).
- In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.
- Drop about 1/4 cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won't spread while baking). Bake for about 15-20 minutes until edges are lightly browned.
- Let cookies cool on baking sheet before moving to an airtight storage container.
Recipe Notes
To make this recipe egg-free, many ready have commented that they used flax egg (or chia egg) as successful replacement.
To make vegan, replace honey with maple syrup or agave.
Recipe Source:leelalicious.com