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 am not a morning person, still some mornings are harder than others.

It’s on those super-rough mornings I could literally hug myself for having prepared some make-ahead breakfast like these pumpkin oatmeal breakfast cookies.

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!

HOW TO MAKE PUMPKIN BREAKFAST COOKIES

I am using both rolled and quick oats for a texture that isn’t too dense but still holds together well.

Eggs help as a binder, but you also make vegan pumpkin breakfast cookies with egg replacers.

Honey offers just a little sweetness to these pumpkin oat breakfast cookies. But again, you can make this recipe vegan by substituting maple syrup for example.

Pumpkin puree is complemented with aromatic pumpkin pie spice.

Ground flax seed ups the nutritional value of the cookies. And – in my opinion – pumpkin seeds and cranberries pair really well with pumpkin puree and give the cookies are great flavor and texture contrast. Last, but certainly not least, there is melted coconut oil. I like to use refined coconut oil for recipes where I don’t want a strong coconut flavor – like these gluten free pumpkin oatmeal cookies in which I wanted the pumpkin flavor to be showcased.

To shape the batter into cookie shape, I am using a 1/4 cup sized measuring cup. You can use any type of measuring cup, but it is easier with the ones that are wider than deep.

I just dip the measuring cup into the oat mixture to fill it up. Then I tap it onto the parchment lined baking sheet and the batter already comes out looking like a cookie.

I just flatten them a little bit, because these cookies won’t spread at all during baking. You can cake this recipe into breakfast bars if you don't want to take the time to form the shape of each individual cookie. Baking time may be a little longer, but this way you only need to cut them into shape after baking.

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PUMPKIN BREAKFAST COOKIES

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

• 2/3 cup pumpkin seeds (papitas)

• 1/4 cup ground flax

• 1 teaspoon pumpkin pie spice

• 1/2 teaspoon sea salt

• 1/2 cup pumpkin puree

• 2 eggs, beaten

INSTRUCTIONS

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In a small bowl, warm coconut oil and honey.

3. In a large bowl combine oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt.

4. Add in the pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.

5. Drop about 1/4 cup sized scoops of the mixture onto a cookie sheet and flatten. Bake for 15-20 minutes or until the edges are lightly browned.

6. Let cookies cool on a baking sheet before moving to an airtight storage container.