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.
Happy Halloween! I am coming at you with a new favorite recipe that will be the perfect on-the-go option in the coming fall and winter months.
Pumpkin! Are you like me and grab half a dozen cans of pumpkin puree when you go to the store just in case they run out or you have an itch to bake. Interestingly, I am not a big PSL fan (just the homemade version!), but I love all of the flavors of fall – pumpkin, cinnamon and spices. Paired with the cooler temperatures, I can’t help but crave the cozy flavors in my dishes.
Mitch and I have started a weekend tradition to bake a dish, bread, treat or even meal prep. We love to work together to measure the ingredients and watch how everything comes together as we mix each ingredient into the bowl. This weekend, I combined my love for meal-prep with fall flavors and came up with a breakfast cookie. Yes please.
They are like having a bowl of yummy oatmeal with lots of mix-ins only without the bowl. The convenient cookie shape offers itself for breakfast on-the-go. The ‘cookie’ makes for a great grab-and-go option any time of the day.
The best part is, they’re packed with clean ingredients. And, if you are looking for a vegan or egg-free option, I added swaps below!
If you add one recipe to your fall baking to-dos, this is it!
PUMPKIN BREAKFAST COOKIES
These pumpkin flavored healthy cookies make a great seasonal grab-and-go breakfast. With hearty wholegrain oats, cranberries and pumpkin seeds.
Yield: 12 cookies
• ¼ cup coconut oil, melted
• ¼ cup honey
• 1 cup rolled old-fashioned oats
• 1 cup quick cooking oats
• ⅔ cup unsweetened, dried cranberries
• ⅔ cup pumpkin seeds
• ¼ cup ground flaxseed
• 1 teaspoon pumpkin pie spice
• ½ teaspoon sea salt
• ½ cup pumpkin puree
• 2 eggs, beaten
- Preheat oven to 350 F. Line a baking sheet.
- In a small bowl warm 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 ¼ 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.
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.
Serving size: 1 cookie Calories: 192 Fat: 10 Saturated fat: 5g Carbohydrates: 22 Sugar: 11 Sodium: 106 Fiber: 4 Protein: 5