Pumpkin-Oat Breakfast Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 23
  • 2 cups quick cooking oats
  • 2 cups old fashioned oats
  • ½ cup ground flaxseed
  • 1 Tbsp pumpkin pie spice
  • 2 tsp baking powder
  • ½ tsp salt
  • 4 eggs
  • 1 cup pumpkin puree
  • ½ cup honey
  • ½ cup coconut oil, melted and cooled
  • ⅓ cup pumpkin seeds
  • 1 cup dried cranberries
  • ½ cup walnuts, chopped
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
  2. In a large bowl, whisk to combine the oats, flaxseed, pumpkin pie slice, baking powder, and salt; set aside.
  3. In a medium bowl, gently whisk the eggs. Add the pumpkin puree, honey, and coconut oil; whisk until combined.
  4. Pour the wet ingredients into the dry and mix until combined; fold in the pumpkin seeds, dried cranberries, and walnuts.
  5. Using ⅓ cup scoops, place the mixture in small heaps and flatten with the palm of your hand, leaving 2 inches between cookies. Baking for 18-20 minutes or until just golden. Allow to cool slightly before serving or transferring to a wire cooling rack.
In order to make baby/toddler friendly, swap honey for maple syrup or agave.

Recipe slightly adapted from Leelalicious
Nutrition Information
Serving size: 1 cookie Calories: 187 Fat: 9.5 Carbohydrates: 22.0 Sugar: 10.2 Sodium: 93 Fiber: 3.2 Protein: 4.3 Cholesterol: 31
Recipe by Prevention RD at https://preventionrd.com/2015/09/pumpkin-oat-breakfast-cookies/