Pumpkin Breakfast Cookies

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RAPID CITY, S.D. -

These healthy Pumpkin Breakfast Cookies make a nutritious, grab-and-go breakfast that tastes like fall! This gluten-free and clean eating breakfast treat is made with whole grain oats, cranberries, pumpkin seeds and honey.

PUMPKIN BREAKFAST COOKIES

Start to finish: 25 minutes

Yield: 12 cookies

¼ cup coconut oil, melted

¼ cup honey

1 cup rolled old-fashioned oats

1 cup quick cooking oats

2/3 cup unsweetened, dried cranberries

2/3 cup pumpkin seeds

¼ cup ground flax seed

1 teaspoon pumpkin pie spice

½ teaspoon sea salt

½ cup pumpkin puree

2 eggs, beaten

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

In a small bowl, warm coconut oil and honey (either microwave, inside a preheated 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, 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.

Nutrition Information per serving: 192 calories; 10 g fat; 22 g carbohydrates; 11 g  sugar; 106 g sodium; 4 g fiber, 5  protein   

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