Pumpkin Breakfast Cookies

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

These healthy pumpkin breakfast cookies make a nutritious and portable breakfast that tastes like fall! This gluten-free + clean eating breakfast treat is made with wholegrain oats, cranberries, pumpkin seeds + honey

In the 2 years since posting this wonderful recipe for the first time, it has quickly become the most popular recipe on this site! Mainly thanks to Pinterest!

There is not much to be improved or updated on this post. The recipe in ON SPOT! I’ve remade them many times since without changing anything.

Even 2 years later, I still love the images – the lighting was awesome that day. These were some of my first food photos that I truly loved. Maybe I could take slightly better ones now, but the difference would be minimal. And I want to hold on to these almost for nostalgic reasons.

The only one thing this post was missing was a video! Which is hereby remedied.

WATCH: How to Make Pumpkin Breakfast Cookies

I am leaving the rest of the post and the recipe unadulterated for you below.


These healthy pumpkin breakfast cookies make a nutritious and portable breakfast that tastes like fall! This gluten-free + clean eating breakfast treat is made with wholegrain oats, cranberries, pumpkin seeds + honey

I have never been a fan of cooking first thing in the morning or making any breakfast that involves a lot of prep.

And some days I am especially happy to have my breakfast already waiting in the fridge.

These healthy pumpkin breakfast cookies make a nutritious and portable breakfast that tastes like fall! This gluten-free + clean eating breakfast treat is made with wholegrain oats, cranberries, pumpkin seeds + honey

I am not a morning person, still some mornings are harder than others. Like the morning after a night of my baby Olivia randomly deciding to wake up no less than 6(!) times for no obvious reasons.

Or when I went to bed waayy later than I should have either because I was working, binge-watching Netflix, or finishing just one more chapter of a book.

It’s on those super-rough mornings that I could hug myself for having prepared some make-ahead breakfast like these breakfast cookies (or awesome overnight oats).

They are like having a bowl of yummy oatmeal with lots of mix-ins only without the bowl. The convenient cookie shape offers itself for breakfast on-the-go.

Pumpkin Breakfast Cookies Ingredients

I am using both rolled and quick oats for a texture that isn’t too dense but still holds together well. Eggs help as a binder, honey offers just a little sweetness to the cookies. Pumpkin puree is complemented with aromatic pumpkin pie spice.

Ground flax seed ups the nutritional value of the cookies. And – in my opinion – pumpkin seeds and cranberries pair really well with pumpkin puree and give the cookies are great flavor and texture contrast.

These healthy pumpkin breakfast cookies make a nutritious and portable breakfast that tastes like fall! This gluten-free + clean eating breakfast treat is made with wholegrain oats, cranberries, pumpkin seeds + honey

Last, but certainly not least, there is melted Spectrum Naturals® coconut oil. I love to use their organic refined coconut oil for recipes where I don’t want a strong coconut flavor – like these breakfast cookies in which I wanted the pumpkin to shine.

For all other recipes their organic virgin coconut oil is a great choice.

Whichever Spectrum Naturals® oil you choose, it’s great to know that they are all expeller expressed (meaning they use mechanical force instead of chemicals to extract the oil). And most of their oils are non GMO project verified.

If pumpkin is quite your thing, I have TWO other breakfast cookie recipes. Maybe these are more up your alley?

Apple Pie Breakfast Cookies Peanut Butter Breakfast Cookies
Apple Pie Breakfast Cookies
Peanut Butter Breakfast Cookies

 

This post is brought to you by Spectrum Naturals® – the makers of gourmet culinary oils like the awesome organic coconut oil used in these yummy Pumpkin Breakfast Cookies.

If you like this recipe, please:

4.9 from 27 reviews
Pumpkin Breakfast Cookies
 
Prep time
Cook time
Total time
 
These pumpkin flavored healthy cookies make a great seasonal grab-and-go breakfast. With hearty wholegrain oats, cranberries and pumpkin seeds
Author:
Yield: 12 cookies
Ingredients
Instructions
  1. Preheat oven to 350 F. Line a baking sheet.
  2. In a small bowl warm Spectrum® coconut oil and honey (either microwave, inside preheating oven or on the stove top).
  3. 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.
  4. 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.
  5. Let cookies cool on baking sheet before moving to an airtight storage container.
Notes
To make this recipe egg-free, many ready have commented that they used flax egg (or chia egg) as successful replacement.
To make vegan, replace honey with maple syrup or agave.

Update 9/19: New nutrition information calculated with MyFitnessPal
Nutrition Information
Serving size: 1 cookie Calories: 192 Fat: 10 Saturated fat: 5g Carbohydrates: 22 Sugar: 11 Sodium: 106 Fiber: 4 Protein: 5

Products used in this Pumpkin Breakfast Cookies Recipe:

         


Disclosure: This post is brought to you by Spectrum Naturals® – the makers of gourmet culinary oils like the awesome organic coconut oil used in these yummy Pumpkin Breakfast Cookies. This post includes affiliate links. If you make a purchase after clicking on one of these links, I may receive a small commission at no extra cost to you. Thank you for your support in making Leelalicious possible. I really appreciate it!

Pumpkin Breakfast Cookies - healthy make-ahead breakfast in the form of convenient and delicious oat cookies with pumpkin, cranberries and pepitas. They are gluten-free and refined sugar free.
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Comments

  1. says

    Oh yes, breakfast already sitting there and waiting for me sounds just a bout perfect! These cookies look delicious, love your photography!

    I can only dream of 20 minute naps! My girl thinks 5 minutes are enough and then she’s so grumpy by the end of the day we have quite, ahem, loud evenings 😀

    • Regina says

      Ahh…thank you Nora. Oh wow, and I thought my light sleeper was bad. But I totally know what the tired evening grumpiness is. Olivia usually is quite a happy baby. But since she started fighting sleep, bedtime is noisy around here too 🙂

      • Christina Schilling says

        I have a friend with celiac disease, and she does have problems with oats. I would strongly recommend to use a product that is known to be gluten-free. Quinoa flakes could be an alternative, even though the texture of the finished product will be different; also a mix of rice flakes and quinoa flakes may be suitable.

      • Regina says

        Yes, oats can be contaminated during processing (but naturally they do not contain gluten). Look for certified gluten free oats to be sure.

  2. says

    These refined sugar free breakfast cookies look fantastic, Regina.
    I bet you can have this breakfast in bed :-))

    • Regina says

      Yes! These cookies would be absolutely perfect in bed. In the first few weeks of nursing my new baby I always got insanely hungry during night feedings. Oat cookies were my favorite ‘in-bed’ snack 😉

  3. Dawn says

    Thanks for sharing this recipe! It was delicious and easy to make. I didn’t have rolled oats so I used a total of 2 cups quick cook steel cut oats. Subbed pumpkin seeds with pepita seeds and didn’t have ground flax so used almond meal/flour. Even with substitutions it came out perfect.

    • Regina says

      I am so happy to hear you could make this recipe work for you with what you had on hand! Absolutely my style of cooking/baking 😉

      • Anne M says

        Aren’t Pepita Seeds and Pumpkin Seeds the same thing? What is Quick Cooking Oats? I love all of these reciipes, the grab and go will be perfect for my kids and I. Hang in there your daughter may be going through a growth spurt and will readjust!

        • Regina says

          Yes, pepitas and pumpkin seeds are the same thing! Quick cooking oats are finer than regular/old fashioned oats. I find they help bind all ingredients better than using only regular oats. If you only have regular oats, you can blend some a bit to make them finer.

  4. Carol says

    oh these breakfast cookies sound amazing and healthy. Could you give me the nutritional breakdown, calories, etc.

  5. Karla says

    absolutely divine. They stay with you for a long time. Making my second batch in a week. Definitely has become a favorite. Finding it takes 25 minutes to cook here in Colorado. Thanks for posting.

    • Regina says

      Hi Karla, so happy to hear these have become a favorite of yours too. Interesting how they take so much longer to bake for you. I live in Calgary which also has very high altitude (though probably not as much as Colorado). Do you find your often have to increase baking times?

  6. Delina says

    This recipe is exactly what I’ve been looking for for a long time! As soon as I found your recipe I headed to the kitchen and made a batch. They are so good and not too sweet. Perfect for a cookie craving. I think I should have baked them a little longer though. Next time I’ll try 20 minutes. I quit eating refinded sugar 10 months ago and recipes like this are hard to find. Thanks for making my day!!

    • Regina says

      And your comment totally made my day Delina!! I am so happy you enjoy these cookies as much as I do. I also try to consume as little refined flour and sugar as possible. And I adjusted the baking times in the instructions a bit since you are the second one to say they needed longer for them 🙂

      • Deborah Koland says

        I see that some folks are saying they cooked the cookies a little longer. In the recipe, it calls for the oven temp. to be 325 degrees. In the video I noticed it said 350 degrees. Maybe 350 works better?

        • Regina says

          Thanks for noticing this Deborah. I have indeed started baking these at 350 F. I will make sure this is reflected in the recipe.

    • Regina says

      Hi Lisa, I believe I have frozen them before. If I remember correctly, once thawed they were a little softer (not holding up quite as firmly) but still delicious.

  7. Megan says

    Hello there! I was just wondering…..do you absolutely have to add in the ground flax or can you completely leave that out? Thanks!

    • Regina says

      Hi Megan, I don’t think the flax is essential for the texture. I just like to have it for adding nutritional value. I am sure you could just leave it out. If the dough seems too wet to form cookies, you could always add a little more oats to make up for the flax.

  8. Juliette says

    Hello,
    As I cannot have coconut in any form, I was wondering what could I replace the coconut oil with? Could I use butter? Thank you so much for this recipe, I am thrilled to try it!

    • Regina says

      Hi Juliette, I am sure any other form of oil will work. Butter or avocado oil would probably my first go-to alternatives.

    • Regina says

      I haven’t tried it, but you should definitely give it a try. The eggs just help to hold the batter together, and I think “chia egg” might do the same.

  9. says

    I’m not traditional breakfast eater most days and prefer a healthy grab and go type of meal/morning snack. These look so appetizing and nutritrious and something I would thoroughly enjoy.

    • Regina says

      These would be wonderful for you then, Paula! I struggle with having grab and go breakfasts ready for my husband. Anything store-bought is usually packed with hidden sugars. Whenever I make a batch of these, I know he’ll leave the house with something wholesome 🙂

  10. Jennifer says

    These are the best. They looked just like the picture posted when finished. And they tasted fabulous. One is enough with coffee for a great morning breakfast. I’ve made them 2 times now. The ladies in my office loved them too. Great job!
    This recipe is in my regular rotation. (fyi: I did not have pumpkin puree on hand, so I used apple sauce. The lunchable sizes are a perfect half cup.)

    • Regina says

      Thank you for your awesome comment Jennifer! I am so happy to hear you and your coworkers are enjoying these. And it’s great to know apple sauce worked as a substitute for you.

  11. Amy says

    Thanks for making this recipe so easy to print! I really get tired of ones that don’t have that. Can’t wait to try these (love healthy pumpkin)! And thanks to Spectrum, for the coupon.

    • Regina says

      So glad to hear my efforts to make this site as user-friendly as possible are appreciated. Enjoy the cookies!

  12. Mika says

    These are so good! I made some this morning but turned them in to breakfast bars instead (I didn’t have all the ingredients so my mixture was quite wet), but they are so delicious. Thanks for sharing the recipe 🙂

  13. Roxanne says

    I made a double batch for a new mom, and kept a few for myself because they were so good! Will definitely keep this recipe on hand for gifts and for ourselves.

    • Regina says

      Awesome! I devoured oatmeal cookies when I was a brand new mom. It seems you need a LOT of carbs at that time 🙂

  14. Summer says

    These are fantastic, with just the right amount of sweetness. I would love to pretend I have breakfast ready for the whole week now, but with a teenage boy around…well, we’ll see. I used the dates I had on hand instead of going out for dried cranberries. I suspect raisins or any other dried fruit would work nicely too. I also spread the mix out in a jelly roll pan and cut the cookies into bars. The end product was thinner, so the baking time didn’t increase at all.

    • Regina says

      I assume pumpkin baby food is pretty much pureed pumpkin? If that’s the case, I don’t see why it wouldn’t be a good substitute.

  15. Krista says

    I LOVE LOVE LOVE these. They’re October in a cookie, which is just what I need to keep me going through these brutal 96 degree days in August. And they really do keep me going; I feel more energized after one of those than I have in a long time. So thank you! Tomorrow, I will enjoy these in a heavily airconditioned room with a mug of Berry Blossom tea. Mmm. Can’t wait for fall…

    • Regina says

      They are definitely soft like a cookie, with some crunch from the add-ins (pumpkin seeds or whatever you choose).

  16. Brooke says

    Can these be made crispy by baking longer? Or adding something (like a little almond flour)? I’m not a fan of chewy cookies or granola bars. Otherwise, they sound great! 🙂

  17. Adeline says

    Bello! The recipe looks pretty interesting! But I live in Mexico and we don’t find so easily pumpkins… Do you think I could replace it with sweet potatoe pure or apple pure?
    Thank you!

    • Regina says

      Hi Adeline, yes I have heard other people use apple sauce with success in this recipe. Sweet potato should work just as well. You could also try mashed banana

    • Regina says

      You mean to replace some of the oats with almond flour? I have never tried this, but feel free to experiment. And let me know how it goes 😉

  18. Aly says

    These breakfast cookies sound great, perfect for the start of fall tomorrow. I just bought my first jar of coconut oil. Do I measure 1/4 cup solid out of the jar or do I melt some and measure 1/4 cup out of what is melted? This may be a silly question, its my first time using coconut oil.

    • Regina says

      Hi Aly, I have found that the difference between coconut oil measured as solid or liquid is minimal. Do whichever is easier for you. In the summer my coconut oil is always completely melted anyway.
      This recipe isn’t very delicate (like a French pastry might be). Minor variations won’t affect the result of delicious cookies 🙂

  19. Lady Montagu says

    These are delicious! I have recently become a great fan of breakfast cookies after trying out Sarah,s from my new root, and your,s are the next gem I added to my list.

    I made some small changes, like using agave instead of honey (due to honey losing most of its minerals and vitamins when heated above 104 fahrenheit, or 40 celsius). I also used raisins instead of cranberries and chia eggs because that,s what I had at hand. The result is a dense, chewy cookie that makes a wonderfully satisfying breakfast!

    I will experiment with substituting some of the oatmeal with almonds, as another reader suggested, and also try a sweet potato version…. And I will def try your other breakfast cookie recipe as well!

    Many thanks and a lovely autumn from Berlin,

    Lady Montagu

    • Regina says

      Hey Lady Montagu, so happy this recipe worked for you with the adjustments as well. I am especially grateful about the chia egg feedback. As this will make it possible to veganize these cookies as well 🙂

  20. PenelopeFlys says

    Regina! I just baked these cookies last night and Oooooooooooo, they were so yummy. My hub was into the batch before they could even cool and we packed em up this morning for breakfast. This will definitely be a keeper throughout the year and so easy to prep too! Thank you for sharing!

  21. Karen says

    I am so excited to see this recipe. I have been eating ready made protein bars since going virtually sugar free 2 years ago.
    Is there any way to incorporate protein powder into the recipe or do you have others to point me toward ?
    I would like to start making my own treats but need to keep the protein levels up to mitigate the carbs.
    I have made a few no cook bars and have no experience baking with protein powder and dont know how it behaves.
    Any advice ?

    • Regina says

      Hi Karen, I see many bloggers bake with protein powder, I think you should have no problem incorporating it into this recipe. For starters, I added the 1/4 cup of ground flax just to increase the nutritional value. I think you could replace it with protein powder without changing the texture. If you need to incorporate more though, you could add even more incrementally as long ad the mixture doesn’t get too dry. You could also try reducing the amount of quick oat and replacing it with protein.
      Hope these pointers help to get you started baking with protein powder. Otherwise you could always try searching for a “protein breakfast cookie” recipe.

  22. Ottaviana Di Palo says

    Hello there,

    I just love the recipe (pumpkin breakfast cookies)I just printed out and am looking forward to making it during the Thanksgiving holiday!!!! I’m sure others will enjoy this recipe 🙂 🙂 🙂

    • Regina says

      I am pretty sure mine were raw pumpkin seeds. Since they are baked in the cookies they’ll get some additional crunch anyway.

  23. valerie shannon says

    Hi there – I have been wanting a recipe like this for years! It was the first one I found on Pinterest, and the first attempt was a giant success! I made them this morning for my 5 friends, who were doing a fall hike…they absolutely loved them! Thank you, thank you, thank you!

  24. Sharon says

    I made a double batch of these cookies today. They’re great! I put then in an airtight container for storage but I was wonder if they need to be refrigerated and how long do they keep ?

    • Regina says

      With a double batch and depending on the size of your family, you’ll probably need a few days to go through them all. For longer than 1 day I refrigerate the cookies, for longer than 3 I store them in the freezer. The night before I just put them in the fridge and they are thawed for breakfast.

  25. Kathy says

    I made these cookies today! Instead of pumpkin seeds I used chopped pecans because that’s what I had on hand. Love it! Thanks for the recipe!

  26. Martha says

    Made these with my 2 1/2 year old grandson they were fantastic. I am sure they would be good as written but I made several changes. I use one chia egg and one real, I added sunflower seeds and hemp hearts, I use low sugar cranberries, about 1/8 of a cup of honey and a scoop of pea protein powder…..they were so good that my usually very sharing grandson wouldn’t even give one up to his dad….ooooops. Any way thank you some much for a wonderful recipe. Looks like breakfast cookies on the way to school tomorrow…if there are any left.

    • Regina says

      That is too cute about your grandson not wanting to share these cookies 🙂 And one of the best compliments ever! Thanks so much for sharing with me.

  27. Chalene says

    These were yummy! I cut down the craisins and pumpkin seeds to 1/2 cup and added some dark chocolate chips. I’m thinking next time to add a small amount of shredded coconut. Thanks for the recipe!

    • Regina says

      Oh yum, I can image how awesome dark chocolate will be in the mix 🙂 I love that these cookies are soo customizable with whatever you feel like or have on hand.

  28. Sharice says

    I just barely came across your blog for the first time last night, while I was searching for a new pumpkin recipe. I had exactly 1/2 cup pumpkin puree leftover from a previous recipe, and I really wanted to use it up in a healthy recipe! Preferably something yummy like cookies 🙂 Your recipe showed up while I was searching and I decided to give it a try. I must say I was so impressed! I made the recipe practically exactly as written, and I loved how flavorful they were for a healthy cookie! They were packed full of nutrients, too, which I love. These are perfect for breakfast, or anytime really. Thank you for creating a healthy yet tasty cookie; sometimes it’s difficult to have the best of both worlds! I’ll have to check out more of your recipes 🙂

    • Regina says

      Sharice! Thank you so much for your glowing review of this recipe. I am so happy to hear they turned out to be what you were looking for. My aim with this blog is to serve you with nutritious AND delicious recipes. Would love to have you stick around 😉

  29. Andrea says

    Even here in The Netherlands we love these cookies! My daughter takes them to school in her lunch box and all her friends want to have a bite 🙂
    I could use some advice on how to make them less sweet. Can the amount of honey be reduced or substituted?
    Greetings from the middle of Holland.

    • Regina says

      Hello Andrea and greetings to Holland!! I grew up just across the border in Germany, by Osnabrück 🙂
      How lovely to have you visit my blog and make my recipe. I love hearing about your daughter and her friends devouring the cookies
      If you want them less sweet, I think you should have no problem reducing the honey amount. It shouldn’t really affect the structure of the cookies.
      All the best from Thailand (currently) 😀

  30. Jenny says

    These are so yummy! We have sweet Pete pumpkin puree left over in our freezer and oh my goodness that blends well with the flavors and adds a hint more sweet my son loves making and eating these “cookies”!

    Thank you for sharing!

    • Regina says

      Awesome! Happy to hear your son loves these too. What is sweet Pete pumpkin puree? A brand or special kind of pumpkin?

  31. Jenny says

    So according to Google my hearing is off, it is sweet meat pumpkin not Pete lol but yes it is a light green pumpkin the meat is super thick, I got as much meat out of a small sweet meat as I did a large orange pumpkin. I have also made pumpkin pie with it as well I don’t think anything you make with it could possibly taste wrong lol

    It wouldn’t let me reply to your reply

    • Regina says

      Haha that’s too funny. I hadn’t heard about sweet meat pumpkin before either. I’ll have to keep an eye open for it 🙂

  32. Christina says

    Ive been looking for something like this for breakfast!! I made them tonight and they are wonderful! they are not too sweet at all! I’ve tried lots of different breakfast cookies but these are by far my favorite! I followed the recipe the first time but i will incorporate some of my favorites next time. Thank you for this recipe!

    • Regina says

      Thank you so much for your wonderful feedback Christina 🙂 And yes, they are so versatile with any of your favorite add-ins

  33. Marlo says

    I made these the other day and they’re delicious to have for breakfast! The only thing I noticed is that they seem really delicate – they fall apart almost instantly when I pick them up. I followed the recipe exactly, but they just don’t seem to stay together, making them pretty messy to eat. Is there a trick to making them bind better?

    • Regina says

      Hi Marlo, I am happy to hear you enjoy these cookies but so sorry they don’t want to hold up for you. Is it very humid where you live? The only time I recall having issues with the cookies staying in one piece was after freezing and defrosting them.

  34. Teal says

    Made these last night, and had 1 1/2 cookies for breakfast, had to share with a work friend! so yummy! thanks for sharing this recipe! The only change I made is no craisins, sub golden raisins, i love them. Just found out I’m expecting my first so I’m trying to find yummy but highly nutritious and easy breakfasts! This fits the bill!

    • Regina says

      Congratulations Teal! And yes, fill up on those nutrients before any morning sickness sets in 🙂
      These cookies are also perfect if you are nursing after having your baby. I had intense appetite during that time (pregnancy cravings were nothing in comparison). Healthy oat cookies where my any time snacks. At that time you could change the add-ins to include some fenugreek and fennel to make them into lactation cookies 🙂

  35. Janice says

    These cookies look amazing! So amazing I made a batch today. I used my own pumpkin that I had frozen this winter. I made sure most of the moisture was drained and squeezed out. The other thing I did was press the dough into greased muffin tins and pressed them down well so they would stay in that round shape. I baked them 20 minutes. They came out perfect and I have to say they were delicious! My husband loved them too! I love the fact that they are low sugar and carbs and they can replace breakfast on the go! I will definetly make these again and again!

  36. Katie says

    I’ve been trying to find a recipe like this but using quinoa instead of oats. Could that be substituted and if yes, do you know how much cooked quinoa would be used instead? This recipe looks amazing and I’m so excited to try it!

    • Regina says

      Quinoa breakfast cookies sounds like such a great idea Katie! I never though of it before, but will have to give it a try. Until then unfortunately I can’t give much advise.

  37. Amanda says

    You mentioned that you can add brewers yeast to make them lactation cookies. How much yeast should I add to the recipe above? Do I need to add any extra water or anything so they don’t get dry?

    • Regina says

      Hi Amanda, I actually only mentioned adding fenugreek and fennel to turn these into lactation cookies. I am not familiar with using Brewers yeast, but maybe you can find another lactation cookie recipe to see how much they add per cookie?

  38. says

    I thought I had already left a comment! But I want to thank you so much for this wonderful recipe. I found it over a year ago and have made it every week since then. I have shared the recipe with many others too. You see I have been on a weight loss journey and these cookies have helped me to lose 32lbs. to date! I love having one or two for breakfast or as an afternoon snack. The lack of sugar and addition of healthy ingredients keeps me satisfied. I love them just the way you have the recipe written. But sometimes I sub applesauce for the pumpkin or other nuts for the seeds. I put them in the freezer and just pop in the MW to thaw. I take the whole batch in an ice chest when I travel and it helps me to stay on my healthy eating path.

    • Regina says

      Wow…Joyce! Yours must be the BEST comment I have ever received on my blog!! What a great testimony. I am really touched and so so happy that these breakfast cookies are helping you on your journey of healthy eating. Thank you for absolutely making my day, week, and entire month actually 😀

  39. Rebecca says

    I never leave comments but…WOW! I am gluten free and this is the best cookie: great texture, satisfying flavors, and easy to prepare. I froze half of the cookies and they did not crumble when I removed them for eating. I used butter instead of coconut oil, but I just purchased a jar of coconut oil to make another batch. I used a variety of dried fruits (raisins, cranberries, prunes, and dates… I chopped all of them into smaller bits) and the fruit mixture was so delicious. I also used a combination of pepitas and walnuts. I have passed the link to several friends who are always looking for healthy snacks.

  40. Cheryl says

    I can’t wait to try these. I’ve been looking for a cookie like this as I lost my old Weight Watchers recipe that was similar to this but with apple sauce but pumpkin is so much more nutritious. I have Goji Berries on hand, so will try those in place of the cranberries. Thanks so much for sharing!

  41. Cheryl says

    Update: tasted great with the Goji Berries. Store was out of pumpkin purée so had to use sweet potato. Just made with pumpkin this time and used chopped dates and subbed half maple syrup and ginger syrup instead of honey. Delish! Had to cook mine 25 mins though. These are awesome! Thanks so much! They are so versatile

  42. Bonnie Lou Stender says

    Can’t wait to try this.
    Was just wondering, maybe people should check ovens with a thermometer, mine runes 5-10 degrees below what it should be.
    Could make a difference in cook time.

  43. Shannon says

    Hi! These look amazing and I am ready for pumpkin time! I can’t have honey and was wondering if maple syrup would work in place? Thanks!!

  44. Laura says

    Perfect! I’m so excited about how easy and delicious these turned out to be. I’m a huge fan of granola/oat bars, but of course they are not all that healthy so being able to have these on hand instead of store bought/processed snacks is wonderful. I’m also breastfeeding and love the fact that they are nutritious and filling! Thank you so much for sharing!

    • Regina says

      I am so happy to hear you are enjoying the breakfast cookies, Laura. I was newly nursing when I developed this recipe and remember them being a lifesaver for snack attacks 🙂

    • Regina says

      Sorry Roxanne, unfortunately I am not familiar with Weight Watcher points, but I hope another reader might see this who knows the answer.

  45. Bonnie says

    This cookie looks delicious. Unfortunately my husband is allergic to coconut oil. Initially I thought of using some sort mild liquid oil. But then realized coconut oil starts as a solid like crisco. Any idea what I can use in place of the coconut oil? Thanks in advance.

    • Regina says

      Hi Bonnie, regardless of its lower melting point, I believe you should have no problem subbing a different cooking oil for the coconut oil. Or even melted butter.

  46. Tracy says

    Just made these on the weekend for my 6yr old to be able to take to school. We don’t like Cranberries, so I used some dried blueberries (unsweetened) and I had no flax on hand so used hemp seeds that I ground up. Next time (because there will be a next time!) I want to try maple syrup instead of honey to see what kind of taste that gives. And the best part is, my 6yr old loved them and wants to help me make them! These were delicious and I grabbed one and ate it this morning on my way to work. Very filling on top of being delicious.

    • Regina says

      Thanks for the awesome feedback Tracy! Love the sound of dried blueberries. This recipe is really easy adaptable with different add-ins. And I love to hear your kid wants to help you make them. I believe, teaching them early sets them up for a lifetime of healthy cooking + eating habits.

  47. Susan says

    I just discovered this recipe and am anxious to try it however, I can not digest fat so oil or butter will not work for me. Would applesause work as an oil substitute or can you suggest something else?
    Thanks!

    • Regina says

      I have never tried to make them without oil, but if you end up trying (maybe with a half batch first) please let know. I would love to hear if it works

  48. Brenda says

    These look wonderful – will definitely make! Would it be possible to add or substitute chia seeds with something? I also have coconut manna that I need to use with something. Help 🙂

    • Regina says

      Thank you Brenda! This recipe is really very adaptable. Maybe use chia instead of flax, or replace some of the seeds with it. I have never used coconut manna, but I wonder if it could be used instead of coconut oil?

  49. Joni says

    These look amazing! Do you know if anyone has made them with powdered Stevia? I’m going to try it, maybe adding a bit of applesauce for moisture. Will also try egg substitute. I think these would be great with dried cherries, or just traditional raisins. Thanks! I have lots of food sensitivities and find so few recipes I can use — this looks like something I can work with. Can’t wait to try them!

    • Regina says

      Hi Joni, this recipe is really very adaptable, especially with the add-ins. And I also think your stevia/applesauce idea should work just fine. I hope it all works out and you enjoy them!

  50. Lorraine says

    This recipe looks delicious and, because of the rave reviews, I’m eager to try it. I was wondering if these could be made as bars instead, and what adjustment(s) might need to be made. I was also thinking they would be good to share at fellowship since I know some members are gluten-free

    • Regina says

      Hi Lorraine, I have never made this recipe into bars myself, but commenters mentioned they have done so successfully. However, if I were to try it, I would spread the batter/dough mixture into a lined baking dish (probably 9×13 inches, maybe 8×8), bake until golden and then cut into bars while still warm. Using parchment etc. as lining should make it easier to remove from the pan. Hope this helps.

  51. Yvette says

    Dear Regina, I just tried your recipe last night after seeing this on Facebook. I LOVE THEM. Here’s the thing: My husband loves anything pumpkin spice. I’m not all that fond of pumpkin pie unless it has an epic amount of whipped cream all over it. On the other hand, I *love* oats and oatmeal cookies. I loathe raisins in oatmeal cookies. Yet with this recipe of yours, it’s hearty, it’s delicious, it’s satisfying, there’s all these lovely levels of texture and taste, and warm out of the oven? Scrumptious. I can’t wait to use this recipe as train tracks to run on – I want to try it with the maple syrup instead – I think that flavour would be stupendous. I may even substitute out the dried cranberries for dark chocolate chunks. I’m super excited. THANK YOU. And I look forward to enjoying the e-book on working with coconut flour. We’re not a GF household, but I do love the texture and taste of good coconut flour baked goods. Cheers!!!!

    • Regina says

      Thank you for your awesome feedback Yvette! And yes, this recipe is very versatile. Have fun experimenting with new flavors. Thank you also for getting my ebook <3 Enjoy!

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