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Pumpkin Breakfast Cookies

Makes 12 cookies

Total Time 25mins

Pumpkin Breakfast Cookie

  • ¼ cup coconut oil, melted
  • ¼ cup honey
  • 1 cup rolled oats
  • 1 cup quick cooking oats
  • ⅔ cup dried cranberries
  • ⅔ cup pumpkin seeds
  • ¼ cup ground flax
  • 1 teaspoon mixed spice
  • ½ teaspoon salt
  • ½ cup pumpkin puree
  • 2 eggs, beaten

 

  • Preheat oven to 165°C. 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, mixed 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.
Author: Donna Saunders