Are you sick of pumpkin recipes yet? I don’t think I ever am. BUT, for your sake- this is probably my last pumpkin recipe of the season. This recipe is very similar to my Pumpkin Baked Oatmeal, but in a more portable form for on-the-go mornings. They can be made gluten free if you use gluten free oats and are made with healthy ingredients like pumpkin, coconut oil, flax seeds, dried cranberries, and pumpkin seeds. Agave nectar (or honey) adds the perfect amount of sweetness. Each large cookie is just over 200 calories and contain healthy fats, protein, and complex carbs that will keep you feeling full and satisfied throughout your morning. Don’t feel like you can only eat these cookies for breakfast, though- they make a great snack or dessert as well!
¼ cup coconut oil
¼ cup honey
1 cup rolled oats (use gluten free, if desired)
1 cup quick cooking oats
⅔ cup dried cranberries
⅔ cup pumpkin seeds
¼ cup ground flax
1 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup pumpkin puree
Preheat oven to 325 F. Line a baking sheet.
In a small bowl melt coconut oil in the microwave and add the honey.
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. Cookies will keep in the refrigerator for 3-4 days.
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.