Sometimes it’s hard to make time for breakfast. With these Pumpkin Spice Breakfast cookies, you’ll make time. Even better, you can bake them on the weekend and have them on the go all week. You can take the comfort and warmth of pumpkin spice with you. They might even be tempting enough to help you get your kids out of bed.
But what makes cookies acceptable for breakfast? Well, they have oats, fruit and eggs- which is what you may be eating for breakfast anyway. And, they don’t have refined sugar. These are dairy free and can be made gluten free if you source gluten free oats.
Do you just love the idea of breakfast cookies? Try these Apple Carrot Breakfast Cookies.
Pumpkin Spice Breakfast Cookies
- 5.0 stars
- 1/4 c coconut oil
- 1/4 c raw honey
- 2 c rolled oats
- 2 eggs
- 1/2 c dried cranberries
- 1/2 c pepitas
- 1/4 c ground flaxseed
- 1 tsp. pumpkin pie spice
- 1/2 tsp. coarse sea salt
- 1/2 c pumpkin puree
- Preheat oven to 325F. Line a baking sheet with parchment or silpat.
- If your coconut oil is solid, place it in a small bowl with the honey and place inside preheating oven until liquid.
- Pulse half of the rolled oats in a food processor until you have a fine flour.
- In a large bowl beat the eggs. Mix in oats, oat flour, cranberries, pepitas, ground flax, pumpkin pie spice and salt. Add pumpkin puree 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.
- Cookies can be stored in an airtight container for up to 2 days, in the refrigerator for up to 4 days, or wrapped individually in plastic wrap then frozen in a freezer bag.
- If following a gluten free diet, be sure to purchase oats from a certified gluten-free facility. Make this recipe ahead of time for quick grab-and-go breakfasts on busy mornings.