Happy fall! It might still be hot and humid in Houston, but that won’t stop me from enjoying the season and pumpkin-spiced everything.
I came across this Pumpkin Breakfast Cookie recipe on Pinterest and made it for the first time last Sunday. Healthy and nutritious, these “cookies” (Mitch calls them his protein cookies and liked enjoying one before his workouts) are just filling as they are delicious and only take about 10 minutes to prep and 15 minutes to bake! They were so good and easy to make that I made them again this week for us to enjoy as a mid-morning snack at work. Made with whole grain oats, cranberries, and pumpkin, these cookies make for the perfect grab-and-go snack. The recipe came from Leelalicious.com, so all credit goes to her!
PUMPKIN BREAKFAST COOKIES
PREP TIME COOK TIME TOTAL TIME
10 mins 15 mins 25 mins
Yield: 12 cookies
- ¼ cup Spectrum® 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 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 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 (calculated with MyFitnessPal)
Serving size: 1 cookie Calories: 192 Fat: 10 Saturated fat: 5g Carbohydrates: 22 Sugar: 11 Sodium: 106 Fiber: 4 Protein: 5