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.
Since posting the recipe for these healthy pumpkin oatmeal cookies for the first time, it has quickly become the most popular recipe on this site! The recipe for these healthy pumpkin cookies is still ON SPOT! I've remade them many times since without changing anything.
The only one thing missing was a video! Which is hereby remedied. And if you are interested in more healthy pumpkin recipes try these paleo pumpkin muffins, this pumpkin spice mug cake, or even these decadent (still healthier) chocolate pumpkin brownies.
Original post from Nov. 3, 2014
I am not a morning person, so I have never been a fan of cooking first thing in the morning or making any breakfast that involves a lot of prep. I am extremely happy when I have prepared some make-ahead breakfast like these pumpkin oatmeal 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 or for easy (lunch box) snacks.
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Ingredients & Substitutions
- Rolled and quick oats - I am using both types for a texture that isn't too dense but still holds together well. Note: To make these pumpkin oatmeal cookies gluten free, be sure to use certified gluten-free oats. Although oats don't contain any gluten naturally, regular oats may be contaminated with gluten during processing in facilities that also process wheat.
- Eggs help as a binder, but I have also been able to make vegan pumpkin breakfast cookies without eggs by soaking the flax meal in the recipe in ½ cup of water until gelled, before mixing with the other wet ingredients.
- Honey offers just a little sweetness to these pumpkin oat breakfast cookies. But again, you can make this recipe vegan by substituting maple syrup for example.
- Pumpkin puree
- Pumpkin pie spice - a mixture of cinnamon, nutmeg, cloves, ginger, and allspice
- Salt
- Ground flax seed - for added nutritional value of the cookies
- Pumpkin seeds - combination of chopped nuts (like pecans or walnuts) or seeds (like sunflower seeds) and chocolate chips also make great add-ins
- Cranberries - give the cookies a nice chewy texture and sweet-tart flavor. If you prefer, instead of sugar-sweetened cranberries, you can find apple juice infused cranberries or completely unsweetened dried cranberries on Amazon.
- Coconut oil - melted. I love to use organic refined coconut oil for recipes where I don't want a strong coconut flavor - like these gluten free pumpkin oatmeal cookies in which I wanted the pumpkin to shine. For all other recipes organic virgin coconut oil is a great choice.
Directions
1. In a large bowl combine the dry ingredients.
2. Add the wet ingredients: pumpkin puree, eggs, and melted coconut oil and honey.
3. Stir with a spatula or wooden spoon until fully combined.
4. Drop ¼ cup sized scoops of dough onto a cookie sheet and flatten slightly. Then bake.
Tools
To shape the batter into cookie shape, I am using my ¼ cup sized measuring cup. You can use any type of measuring cup, but it is easier with the ones that are wider than deep.
I just dip the measuring cup into the oat mixture to fill it up. Then I tap it onto the parchment paper lined baking sheet and the dough already comes out looking like a cookies - flourless pumpkin oatmeal cookies that is.
Storage
Let cookies cool on the baking sheet. Then you can move them to an airtight container to store at room temperature for 3-4 days and refrigerated for about 1 week.
These healthy breakfast cookies are also great to make ahead. Often I make a double batch, then store the cookies in a ziplock bag in the freezer. They will last for at least 4 months.
FAQs
Pumpkin itself is not very high in sugar. It is naturally sweet, but its sugar content is relatively low compared to many other fruits. When used in recipes like these breakfast cookies, it adds a delightful sweetness without the need for excessive added sugar.
Yes, you can substitute honey with other sweeteners like maple syrup or agave nectar to make the cookies vegan. Adjust the quantity according to your desired sweetness level.
Absolutely! You can make a larger batch and store the cookies in a ziplock bag in the freezer for later consumption. They can be easily thawed and enjoyed as a quick breakfast or snack.
Related
Looking for more breakfast cookie recipes? Try these:
Recipe
Pumpkin Breakfast Cookies
Ingredients
- ¼ cup coconut oil melted
- ¼ cup honey warmed gently if needed to make more liquid; or maple syrup
- 1 cup rolled oats
- 1 cup quick cooking oats
- ⅔ cup dried cranberries preferably unsweetened
- ⅔ cup pumpkin seeds
- ¼ cup ground flaxseed
- 1-2 teaspoons pumpkin pie spice or cinnamon
- ½ teaspoon sea salt
- ½ cup pumpkin puree
- 2 large eggs * beaten
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs, and melted coconut oil and honey. Stir until fully combined.
- Drop ¼ cup sized scoops of the mixture onto a cookie sheet. I dip the measuring cup into the oat mixture to fill it up. Then I tap it onto the parchment paper lined baking sheet and the dough already comes out looking like a cookie.
- Flatten the dough slightly (cookies won't spread while baking). Bake for about 15-20 minutes until the edges are lightly browned.
- Let cookies cool on baking sheet before moving to an airtight storage container.
Notes
Nutrition
Pin Pumpkin Breakfast Cookie recipe for later?
Katie
These are easy to make and they are so good. My husband loved them and my grandchildren. Great recipe! The second time I made them I used sliced almonds in place of the pumpkin seeds.
Jennifer @ Leelalicious
Hi Katie! We're so glad you and your husband enjoyed this recipe. Thank you for the positive review!
Alexa
Thank you for this and your other recipes. They are inspired! I’ve also enjoyed trying my own variations which leads me to my question. What is the role of ground flax seed? At first I thought it was to sub for eggs but some of your recipes use both the flax and eggs. Is it for nutrition or as a vital ingredient to bind the cookies together or for the taste? Or some other purpose? Is there a substitute?
Deanna
Absolutely delicious!
Jennifer @ Leelalicious
We're so glad you liked them, Deanna!
Susan Armstrong
I had such high hopes for this recipe, but it is fairly tasteless. Not too sweet for breakfast is one thing, but not sweet at all is something else. IF I ever make these again I will have to add brown sugar. Toasted this morning, they had a bit more taste.
Jennifer @ Leelalicious
I'm sorry this wasn't too your taste, Susan! Thank you for leaving a review.
Lynn
What a great basic recipe to bake and substitute what I had in my pantry: sunflower seeds instead of flax, dried cherries instead of cranberries and sweet potato puree instead of pumpkin. I did have to bake for 25-30 minutes.
Thanks for this recipe! I’ll be making these for years to come.
Jennifer @ Leelalicious
Thanks for your wonderful review, Lynn! 🙂
Kay
What can be used to replace coconut oil?. as I am deathly allergic to it
Thank you
Jennifer @ Leelalicious
Hi Kay! You could use any type of neutral tasting oil or even melted butter rather than the melted coconut oil.
Bridget
Absolutely delicious and so easy! I didn't have cranberries so I used half regular raisins and half golden raisins (which I already had on hand). Will make again and am sharing recipe with others.
Thank you Regina!
Jennifer @ Leelalicious
Thank you for your wonderful review, Bridget! I'm sure they were wonderful with the mixed raisins.
Lauren
Would this work if I added protein powder?
Jennifer @ Leelalicious
Hi Lauren! This recipe hasn't been tested with protein powder but I think you could get away with a small amount. I expect it would change both the flavour and texture of the cookies, though, so keep that in mind if you decided to include some in this recipe.
Marcia Dodge
They sound and look amazing, whoever I'm allergic to oats. Is there a possible substitute for oats, you think?
Regina | Leelalicious
Hi Marcia, maybe rolled wheat flakes? Maybe with a combination of quinoa flakes? These could be a similar texture combination for the rolled and quick oats in this recipe.
Marisa
For anyone avoiding oats, do equal parts flour and almond flour to equal the amount of oats you’ll need for a recipe. So for this one, I used 1 cup flour and 1 cup almond flour since it calls for 2 cups total of oats. They turned out great and have lots of protein! I’m avoiding oats, dairy, and peanuts due to allergies in my baby who I breastfeed, and it’s so hard finding a granola bar that doesn’t have any of those so this is my new favorite snack as I can customize it to have what ingredients I’m feeling that week! I’m going to try raisins, pecans, chocolate chips, and other seeds or dried fruits… so many options! Perfect to grab during late night feeds when this mama is hungry lol
Jennifer @ Leelalicious
Hi Marisa, those are wonderful tips! Thank you for sharing them. I'm glad that you could adapt them so they are more suitable for you and your baby. 🙂
Lola Lee Duke
I just made these cookies, and they turned out beautifully. They are so good and nutritional. My Husband loves them. He takes them to work as a breakfast snack. He is diabetic and this work out great for him. I didn't have the 2nd type of rolled oats, so I used 1 cup oat flour, and they turned out fine.
Jennifer @ Leelalicious
Thanks for your review, Lola! I'm so glad that the recipe turned out well for you and that you and your husband love them.
Sissi Witt
Could I use applesauce instead of pumpkin puree?
Jennifer @ Leelalicious
The recipe hasn't been tested with applesauce, but I think you should be able to substitute the pumpkin puree with applesauce. Let us know how it works out if you try it!
Ashley
I absolutely love these! I have made these for years! I make them into muffins as opposed to cookies and put them in the oven for a couple minutes longer and they turn out wonderfully. I recommend these to family and friends.
Thanks for a great recipe!
Jennifer @ Leelalicious
Thank you for your wonderful review, Ashley! Making them as muffins is a wonderful idea!
Mike
If you are asking yourself, could these really be THAT GOOD, the answer is yes, they really are. (Also, if you are asking yourself if you should add 2/3 cup chocolate chips, the answer is maybe, absolutely yes, but not required). I used fresh roasted pumpkin.
Jennifer @ Leelalicious
Thanks for your high praise of these cookies! It is much appreciated.
Agnieszka Bania
It's my go to healthy nourishing filling sweet tooth satisfying recipe that I make whenever I'm traveling or going somewhere where I know I won't be able to buy food! It's so moreish that I can be guilty of having a few in one go. Thank yoi so much for it It's been a real life saver for me as I've got lots of allergies so struggle to find nut free protein rich recipes like this
Jennifer @ Leelalicious
I'm so glad you enjoy this recipe! Thanks for taking the time to give it a review. 🙂
Marjory
I have been making these for quite awhile and don't often leave reviews, but this deserves a review. So yummy just as the recipe is. I will sometimes throw in a handful of mini chocolate chips. This is such a good recipe nd great for a quick healthy breakfast or to take with you for a snack. ❤️ them.
Jennifer @ Leelalicious
Thanks so much for your wonderful review, Marjory. 🙂
Jess
I made these today and it smells lovely in my kitchen! Thank you for sharing this very forgiving recipe! The cookies turned out beautifully!
Jennifer @ Leelalicious
Thanks for your wonderful review, Jess!
Sheryl
Really liked this recipe, especially given the cookies are flourless. But I found they lacked flavor. Next time, I would add two tsp. bourbon (allergic to vanilla) and up the spices. Thank you for sharing your recipe and giving us with gluten allergies a good pumpkin breakfast cookie base for altering to fit allergy needs.
Jennifer @ Leelalicious
Thanks for trying this recipe and letting us know how it worked out for you! 🙂
RB
This was the perfect ‘clean out the pantry’ recipe I needed to use up all my odds and ends- an open can of pumpkin purée, partial bags of random nuts and seeds, and the last few cups of oats. It’s also forgiving- I used a cup of pumpkin and all quick oats, and added a 1/2 cup flour and 1/2 tsp baking powder to balance the extra moisture. Also added sliced almonds, dark choc chips, coconut flakes and chopped candied ginger. Didn’t have flax meal so I used chia seeds. Came out great after 20 mins in the oven and they look much like yours, despite the additions and substitutions!
Jennifer @ Leelalicious
That sounds delicious! It's so wonderful when recipes are easy to adapt so you can use up some pantry items. 🙂
Bette
Am planning on making this recipe, but want to know why use 2 kinds of oats. Do not like to use anything but Old Fashioned Oats. How do I adjust.
Jennifer @ Leelalicious
Hi Bette! The quick cooking oats have a finer texture and absorb moisture better than old fashioned oats so they help with binding the cookies together, and the old fashioned oats add that attractive flecked appearance and texture. You probably could just replace the quick cooking oats with more rolled oats but I'm not 100% sure how that will affect how the cookies hold together. If you blend some of them up in a food processor, the texture might be fine enough to absorb moisture better, though. Let us know how the cookies work out if you try this.
Joni
Hi Bette, I’m curious how these turned out using all old fashioned oats. Did you make any other changes? I want to do the same. Thanks!
Martha Flanagan
I made these! Loved them. I only used 2 Tb m syrup and 2 Tb monk fruit. Only 2 Tb of coconut oil. I didn’t have any pumpkin seeds so I used 1/4 c chia seeds and 1/4 cup hemp seeds. They came out great. Had them with my Mocha tea
Jennifer @ Leelalicious
That sounds wonderful, Martha! I'm so glad you could make the recipe work with the variations. 🙂
Lori Spicer
Hi there, My girlfriend highly recommended these cookies, but I'm not supposed to have coconut oil; could I use extra light olive oil, or sweet almond oil instead, or would they fall apart?
Jennifer @ Leelalicious
Hi Lori! I think that extra light olive oil or almond oil would work in the cookies. They would just change the flavour a little but you are correct that a lighter tasting olive oil would be a good choice if you use it in baked goods like these cookies. Let us know how it works out for you. 🙂
Sharon
I made these this morning and they are delicious! I used butter instead of coconut oil and could only find sweetened cranberries but I think it was perfect! Shared some with friends and froze a few for a quick breakfast during the work week. Next time I will try maple syrup rather than honey.
Jennifer @ Leelalicious
Thanks for your review, Sharon! I'm so glad you enjoyed the cookies and maple syrup would be delicious!
Krist
Wondering if fresh cranberries would work. I have a hard time finding sugar free dried fruits. A 1/4 cup of dried cranberries has 4TBLs of sugar in them & being diabetic it just don’t work.
Jennifer @ Leelalicious
Hi Krist! My only concern with replacing the dried cranberries with fresh cranberries is that the fresh ones would have more moisture and may impact how the cookies hold together. You could definitely try it, though, and if the cookies don't hold together as well, they could work as breakfast granola instead. However, you could also dry the fresh cranberries in the oven at a low temperature to have a sugar-free replacement for store-bought dried cranberries.
Lori
Love that it a healthier cookie but it really lacked in flavour? Followed recipe but needed something?
Jennifer @ Leelalicious
Hi Lori, thanks for your review and I'm sorry the flavour wasn't up to your tastes. Some reviewers mentioned they added a few chocolate chips or ginger nibs into the cookies and found that tasty.
LouEllen Trevino
This sounds so tasty! Will try making them soon. I appreciate the nutritional information being provided! Not everyone takes the time to add that. Thank you!
Jennifer @ Leelalicious
Let us know how the recipe turns out for you. Thanks for the comment. 🙂
Danielle
These were really good. I didn't taste much of the pumpkin spice flavor so I will double it next time. Thank you for the recipe and I am excited to try again and play around with different add in. To bump up the protein a little I added a scoop of my vanilla protein shake powder.
Jennifer @ Leelalicious
Hi Danielle! I'm so glad you enjoyed these cookies. The addition of the protein powder sounds wonderful.
Madison
These are great! I ran out of cranberries so used golden raisins instead and they were wonderful! Otherwise I followed the recipe to a T. Such a great way to prep breakfast for a couple days. Thank you!
Jennifer @ Leelalicious
Thanks for your wonderful comment, Madison! Golden raisins sound like an excellent addition! 🙂
Patti
Yummy!
I topped with homemade vanilla yogurt.
Jennifer @ Leelalicious
Thanks for your wonderful review, Patti!
Cee Grace
Perfect breakfast cookie recipe! I love how you can sub for different ingredients once you get the hang of the function of each ingredient. I've swapped in butter or yogurt for the the coconut oil, various dried fruits in place of the cranberries (or added candied ginger which was delicious), applesauce for the pumpkin, extra egg white for the flaxseed when i ran out. They've been delicious every time. i like to keep them in the freezer and snag one as I head out the door to work. By the time I get to my desk with a cup of coffee in hand, they're the perfect accompaniment to start my day. Such a nice treat and relatively healthy too! Well done.
Jennifer @ Leelalicious
Thanks for your lovely review, Cee Grace!
Mamma2004
Grace, how did you sub yogurt for the coconut oil? I would love to use plain Greek yogurt but wonder how it would work. Thank you in advance for your reply!
Dedra
I was looking for a fall breakfast cookie but this recipe is disappointing. They were very bland and not worth 200 calories each.
Jennifer @ Leelalicious
Thanks for your review, Dedra!
April Gibbs
These were good, but lacked a little bit of flavor. The 2nd time I made these, I added some ginger nibs/chips. Not as healthy because of the added sugar, but they were delicious.
Jennifer @ Leelalicious
The addition of ginger nibs sounds so good! Thanks for your review, April. 🙂
Megan Eppen
So delicious! Do you have any tips if we prefer to use fresh blueberries instead of dried fruit?
Jennifer @ Leelalicious
Hi Megan, thanks for your question! I'm not sure that fresh blueberries would be a great substitute for the dried fruit since the stickiness of the dried fruit helps the cookies hold together and fresh blueberries might add too much moisture. You could try dried blueberries, though. I hope this helps but don't hesitate to let us know if you have any other questions. 🙂
Leslie
These are SO GOOD! I added in about 1/2 cup of walnuts and they were perfect!! Awesome recipe!
Jennifer @ Leelalicious
Thank you so much for your review, Leslie!
Jen
Not a fan of coconut and all I had was unrefined so I swapped 1/8 cup of apple sauce and 1/8 cup vegetable oil. I also bought pumpkin seeds instead of pepitas (maybe clarify in the recipe). After trying to shell them I quickly abandoned it and just omitted them. Also had to use instant maple brown sugar protein oatmeal for the quick cooking oats (all I had). Also added a small amount of tiny chocolate chips. With the subs it was great, I’m sure if I had all the things I needed they still would have been great.
Jennifer @ Leelalicious
Thanks for letting us know about your substitutions, Jen! It is wonderful when you can adapt recipes according to what you have on hand or what your tastes are. 🙂
Elizabeth Solomonson
I absolutely love these cookies! I have two of them for breakfast. I'm going to make them again, using raisins instead of cranberries.
Jennifer @ Leelalicious
Thanks for your review, Elizabeth! They will be delicious with the raisins. 🙂
Donna
Hi Regina,
Can you please tell me what I can replace the coconut oil with? These sound amazing and I want to make them.
Thank you!
Jennifer @ Leelalicious
Hi Donna, you could try making the recipe with melted butter or a neutral-tasting oil like grapeseed oil or avocado oil. One of our readers even said they used yogurt in place of the coconut oil.
Wendy O’Connor
I’m not buying granola bars since making this recipe. It’s great for road trips, hiking, and golfing as well as breakfast. I substitute Greek yogurt for the coconut oil and use about 1/3 less pumpkin seeds by using sunflower seeds. The smaller seeds do a good job filling in the nooks and crannies. I also double or triple this recipe and freeze the extras.
Jennifer @ Leelalicious
Your revisions of the recipe sound great, Wendy! Thank you for letting us know how the recipe worked out for you. 🙂
Jessica
Hi, do you need to add the flax seed or could I omit it all together,
E
Honestly, there are so many ads this is wild. Can’t scroll without something popping up and making it hard to read. Oof
Jennifer @ Leelalicious
I'm sorry you are finding the blog difficult to read with the ads. While some ads are interspersed through the blog articles, most are along the sides of the page. If you are simply looking for the recipes, you can use the Jump to Recipe function, which will allow you to view the recipe without fuss.
Sheila (from Vancouver Island)
Soooo good! I definitely put 4x the amount of pumpkin spice in that was called for though. Both my granddaughter and pregnant daughter love them! They’re going to be a staple.
Jennifer @ Leelalicious
Hi Sheila, thank you so much for the lovely review! More pumpkin spice is always a good idea! 🙂
Sarah
What can I sun for the coconut oil?
Jennifer @ Leelalicious
Hi Sarah, you could replace the coconut oil with melted butter or even a neutral-tasting oil like avocado oil or grapeseed oil if you like.
Stephanie
I need to make these. I need to get better at having some thing around for breakfast.
Jennifer @ Leelalicious
They definitely make a wonderful grab-and-go breakfast! To help save you even more time, you could make up a large batch to freeze and pull out cookies to thaw as you need them.
Tricia Vix
These came out so well. I added them to my yogurt almost more like a granola. Lower in fat which I love too. I used maple syrup and only old fashioned oats. I didn’t have any quick oats but they came out wonderful.
Jennifer @ Leelalicious
Thanks for letting us know how they worked out for you, Tricia! 🙂
Leah
We eat these on trips in the car. I accidentally left out the pumpkin one time and found that we liked it better. I just make them spread on a cookie sheet. When they are cooled I break them them up and put in a plastic bag. With some hot tea they make a great traveling breakfast.
Jennifer @ Leelalicious
They do make wonderful snacks for traveling! It is good to know that you can get a delicious biscuit without the pumpkin too. Thanks for your review, Leah.
A. Berlin
I just made these cookies, and I think they're great! Easy to make, pretty healthy - loaded with nutrition. I used maple, and didn't have cranberries so hey, dark chocolate chips worked as a good substitute. But I'm looking forward to cranberries for tartness. My kiddos like to have them with milk or plain yogurt - like granola. Thanks for sharing the recipe - I know I 'll make them again.
Jennifer @ Leelalicious
I'm so glad you and your kids love this recipe! The addition of dark chocolate sounds wonderful! 🙂
Rebecca
Hi!
These sound really good. I'm wanting to use up some fresh cranberries. I know it sounds odd, but could I possibly use fresh instead of dried? Thanks!!
Regina | Leelalicious
Hi Rebecca, I have never tried to make them with fresh cranberries but I think that should work too. The final cookies may be a bit more moist and maybe a bit more tart.
Helene
Nice recipe, very versatile, not too sweet, perfect for a mid morning snack or to take for a hike. I added half the amount of cranberries and put in coconut flakes to make up the difference. Forgot to grind up the flax seeds. Also found 350 degrees too high, browned too quickly on bottom, 325 degrees worked, could be my oven. Not overly sweet but could drizzle a little icing if looking more for a sweeter snack. Perfect to use any leftover pumpkin from thanksgiving. Better than most granola bars you buy in the store.
Jennifer @ Leelalicious
Thanks for your kind review, Helene! Your variations sound wonderful! 🙂
Deborah F.
Okay, I want to reduce or eliminate the flax because it will block a drug I'm using, unfortunately. I realize this will affect the texture and cohesiveness of the batter....but I'm willing to try. Do you have any suggestions, maybe an extra egg, substituting flaked coconut or maybe chia seeds? (although chia seeds can block the drug too due to the high salicylate amount). Thanks
Regina | Leelalicious
I think the cookies might work fine without the flax. But if it doesn't hold together well, you can try another egg or maybe a couple tablespoons of (oat) flour to make up for the flax.
Christine DAvella
Definitely NOT a pumpkin person so I will eliminate the pumpkin purée and pumpkin spice and just use organic cinnamon. Thinking I will spread out and press firmly in a pan and use cookie cutters for cute shapes thereafter!
Jennifer @ Leelalicious
That sounds like a great plan, Christine! Let us know how they work out for you. 🙂
Pamela
How can I sub out coconut oil? My son has a tree nut allergy and I try to stay away from coconut as a precaution.
Jennifer @ Leelalicious
Some melted butter would be delicious as long as you are fine with dairy. Otherwise, a neutral-tasting oil like canola or sunflower should also work.
Jane K
Avocado oil is actually very neutral tasting and more healthy than seed oils. Might want to give that a try. They sell it at Target and Walmart.
Jennifer @ Leelalicious
Yes, avocado oil would be a perfect replacement as well! 🙂
Marlene
Thank you so much for this recipe! I make these just about every week as break snacks at work. So much healthier than pretty much all the bars sold in stores. I switch up the fruits, nuts, and seasonings -- today I made Maple Date Walnut, another favorite was Cranberry White Chocolate Vanilla Macadamia Nut! Seriously, I have never been this loyal to any recipe! <3
Jennifer @ Leelalicious
Those flavour combinations sound amazing! Thank you for letting us know you enjoy this recipe. 🙂
Donna
Can the cookies be frozen after cooling or would that change the taste?
Jennifer @ Leelalicious
Hi Donna, I think you could probably freeze the cookies without much change in the taste. One component that freezing can affect is texture, but that is usually only if the food is stored for a long time. If you freeze these for only a few months, I think they will be fine.
Helene
I've made these often, keep enough for a few days and freeze the rest and they freeze wonderfully. Excellent versatile recipe.
Maggie
Can I substitute something for the coconut oil? I'm allergic to it but I want to try this recipe! I know butter can substitute it but so can applesauce mixed with another oil. Do you have any recommendations?
Jennifer @ Leelalicious
Hi Maggie, yes, melted butter would be great, but you should also be able to use any neutral-tasting oil such as avocado oil, grapeseed oil, or sunflower oil. I hope this helps! Let us know how the recipe works out for you if you try it. 🙂
Cheryl
These look delicious! Could they be made into muffins instead and if so, what would be the cooking time?
Jennifer @ Leelalicious
Hi Cheryl, I think that you could probably bake these in muffin cups if you like, but they won't have a cakey texture and will likely be more of a chewy, granola bar texture. You will want to make sure that you either grease the muffin tins or line them with muffin liners to ensure they don't stick. I'm not certain of the baking time, but it would vary depending on how large you make the muffins. I recommend that you bake them for the 15 to 20 minutes listed in the recipe, and then extend it by 5-minute intervals if you find they need more time. You will know they are done when they are slightly golden around the edges and perfectly set. Let us know how it goes if you try making these cookies as muffins.
Kathy
Delicious I didn’t have pumpkin purée but had sweet potato purée and it was amazing! Taking them on the road! Thank you!
Jennifer @ Leelalicious
I'm glad these worked out for you, Kathy! The sweet potato puree must have been delicious!
Lyndal Christoffersen
These pumpkin breakfast cookies are easy to make and super delicious! I added a mixture of pumpkin seeds, sunflower seeds, and dried cranberries from an organic salad topper mix from Nature Source which I had purchased from Costco. I also added a 1/3 cup+ of white chocolate chips that adds a bit more sweetness. I love that this is an easy to go breakfast or nutritious mid day snack at work! I would definitely make these again!
Jennifer @ Leelalicious
It is so wonderful to know that you could modify this recipe with success! I particularly love your idea to add white chocolate chips to the mixture.
Claire Zaman
Sub for coconut oil? I'd love to make these for my mother in law, but she cannot have anything coconut related.
Jennifer @ Leelalicious
Replacing the coconut oil with some melted butter would be very delicious in these breakfast cookies. 🙂
Liz
These look awesome! Do you think replacing the quick oats with quinoa flakes would work? Also what are your thoughts about adding collagen powder? I've added it to other bars and cookies to increase nutritional density and protein! thanks
Regina | Leelalicious
I think both would great in here. Because quinoa flakes are finer than quick oats, I'd use less. And if using collagen I would also reduce some other dry ingredient (like quick oats or quinoa flakes) to try and balance the liquid/dry ratios
Mary Ellen
I don’t have quick cooking oats can I use all rolled oats?
Thanks
Regina | Leelalicious
Hi Mary Ellen, yes all rolled oats will work. I find the batter holds together a touch better with some quick oats, but it will works and taste the same with only rolled oats. You could also pulse the rolled oats in a blender or food processor a couple of times, to get a similar effect as using half quick oats.
Heide Linde Horeth
These cookies are very filling and wholesome. I'm looking forward to tossing in other additions like nuts, dried apricots, and coconut. Is there a way to keep them crisp? Thank you!
Jennifer @ Leelalicious
Hi Heide, I'm glad you enjoyed these cookies! I'm not sure if there would be a way to keep them crisp as the cookies contain quite a bit of honey and coconut oil. They kind of end up more in the realm of a chewy granola bar texture. You might be able to retain a crisper texture if you bake them longer but I can't say with certainty what results longer baking time would yield. Let us know if you try it with your next batch.
Brenda
I find that when I want to keep baked goods crisp, I store them in tins rather than plastic.
Jennifer @ Leelalicious
That's a great tip, Brenda! 🙂
Julia Beehler
I cannot use coconut oil. What can I substitute for the coconut oil?
Jennifer @ Leelalicious
Hi Julia, I think that either unsalted butter or ghee would be suitable replacements.
Stephanie
Yum, what a healthy breakfast. These would be great for grab and go.
Jennifer @ Leelalicious
For sure! These and a cup of coffee or Chai tea make for a wonderful grab-and-go breakfast!
Dorothea
These are the best! I love having them for breakfast but they're also a good nutritious snack. My go to breakfast on the go.
Jennifer @ Leelalicious
Thank you so much, Dorothea! I'm so glad you like these cookies!
JOANNE VAUGHT
The second time I made these, I replaced the coconut oil with 1/4 cup of applesauce and it came out just as good.
Michelle
What would you use to replace the egg that would help it stick together?
Regina | Leelalicious
Maybe adding some mashed banana, or letting the flax meal soak in some water to become gel-like will work here
Jean
I’ve been making these for quite awhile and love them but have been told to
avoid coconut oil. Could a use another oil? Avocado, canola....
Regina | Leelalicious
Yes any other light-flavored oil will be fine here
Lisa Robins
These are great! I'm not a fan of dried cranberries, so I substituted a mixture of dried apricots and prunes. I also cut the pumpkin seeds with sunflower seeds. I can't eat flax, and I've substituted coconut and whole wheat flour both with great success. The best thing is that every single version has been delicious. I almost don't want to call them cookies because they are so nutritious. One of these little nuggets is the perfect snack to deliver the protein and energy you need to bridge to the next meal. They are also the perfect cheat when you skip breakfast. Just gorgeous, easy food. Thank you so much!
Regina | Leelalicious
Thank you for the great review and for sharing which substitutions have worked for you. I know this will help other readers too
Kym
Have you costed out this recipe for a single batch? It sounds expensive to start a batch.
Regina | Leelalicious
Sorry, I don't have a cost breakdown. It really depends on your location too. I divide my time between Mexico and Canada. Canned pumpkin and maple syrup is much more expensive in Mexico than Canada. Oats and flax are cheap usually. But add-ins like dried fruit and seeds can add up, especially if they are not native to your region. Maybe you can mix things up with ingredients that are more local to you but have similar textures
Ann Smith
Made these today, they taste really good but I need to add a little something to add bit more depth in flavour. I may try adding black pepper for a twist. I may also try the garam masala mentioned above.
Laura
2nd batch, added 1 tsp garan masala. We really enjoyed the garam added.
Regina | Leelalicious
I bet that the warming spices of garam masala pair really well with pumpkin
Jackie
I made these today (as written, only substituting agave nectar instead of honey) and they turned out great for our family's relatively clean lifestyle (vegetarian and fresh and organic as possible). I would NOT try to use a granulated fake sugar or eliminate the healthy oil as others have considered. They are not meant to be sweet so trying to substitute a fake alcohol sugar - which often have a distinctly unpleasant aftertaste - might ruin the nicely balanced oat and pumpkin flavor. The oil is necessary to hold the cookies together and subbing something like applesauce for the oil (which nicely absorbs into the oats) might make the dough unmanageable and "gloopy."
Katherine
is there a good alternative to the oil. or at least a way to reduce it
Elise
These are so easy to make and taste so good! They keep well in the fridge and sure make deciding what to have for breakfast easy! Thanks for the recipe!
Penn
Is it necessary to use a liquid sweetener? Would the cookies hold together if I was to substitute a granulated sugar substitute? I need to reduce the carbs from the added sweetener. I understand I would have to figure out the correct amount of sweetener...just wondering if you can help with the idea as far as keeping the structure of the cookie based on your knowledge?
Regina | Leelalicious
The liquid sweetener helps keep everything together, however you should be able to make it work with granulated sweetener. In that case you just may need a bit more puree or oil, or even milk/water.
Margie
Been making these cookies for a long time. Love, love love them. Sometimes I will add walnuts and white chocolate chips. Today I did mini dark chocolate chips and half pumpkin seeds and half walnuts. Will be making these forever. Making them right now for my co workers.
Regina | Leelalicious
I love all they ways you are making this recipe your own. Walnuts and chocolate chips sound like amazing add-ins for these
Virginia S
Hi, I am wondering if these turn out soft ? Or crunchy are they crunchy like store bought granola bars? Thanks.
Regina | Leelalicious
No they are not crunchy. It is more like a firm baked oatmeal texture with some crunch from the pumpkin seeds in it
Michelle
Can you use applesauce for the coconut oil?
Aline Stewart
Made these and they came out amazing!! I used all old-fashioned oats as I don't have quick oats and subbed maple syrup instead of honey...I also added crushed walnuts, dark chocolate chips and chia seeds to the recipe and they came out really well!! Very easy recipe to follow, so delicious!
Magda Bowen
Healthy and tasty....perfect!
Linda
These are hearty and good. I followed the recipe exactly as is and they turned out great!
Luanne
What do think about using all quick oats or steel oats maybe rinsed or soaked for a short time?
Regina | Leelalicious
All quick oats should be fine. I don't think steel cut oats will stick together as well
Linda sokolsky
Can I replace the quick oats with more old fashioned rolled oats?
Regina | Leelalicious
You could pulse some of the rolled oats in a blender to make them finer - more like quick oats. This makes the batter hold together a little better. But it will also work with just rolled out.
Jane
I cannot stand the taste of flax. What can I use in place of the ground flaxseed?
Regina | Leelalicious
The flax is kind of optional although it helps a little to hold the cookies together. Maybe you can use some (oat) flour instead - I estimate about 2 tablespoons.
Michele Rush
I made these delicious cookies and will be keeping this recipe as a new favorite in my household. Love how the 1/4 cup measure makes the perfect round cookie. I followed this recipe method with the exception of switching the dried cranberries for Chopped Crystallized Ginger. These Cookies are a healthy option for a healthy pack able to go snack. Gluten free is good anytime! Going to make them again this morning and add: 1/2 tsp baking soda, 1/2 tsp baking powder, 2 tbsp hemp hearts and see how it works out! Thank you very much for this delicious recipe ! Its a keeper! In fact this healthy cookie should be available in those fancy coffee shops! 🙂
Tasty
This is a great recipe, now pumpkin season is starting and I have a gluten-free diet at the same time
Mary
I am trying to get rid of sweetened cranberries...should I add 1/2 of the honey?
Regina | Leelalicious
The recipe can be made with sweetened or unsweetened cranberries. I would not make any changes to the rest of the recipe
Anshirley Corathers
Hi, I was wondering if these can be made into bars? If so, what size pan would be best and do I need to change the oven temp/or time?
Thanks!
Regina | Leelalicious
While I haven't tried making this recipe as bars, many commenters say they did. I'd probably use a square 8-inch pan. And bake at the same temperature, but baking time will probably be a little longer. I'd just check regularly until the bars are set.
Candi of NC
Yum. I can’t truly rate this recipe because I altered it. However, I can say that the basic concept of it works well. No doubt my results would have been even tastier if I had followed the recipe exactly.
I can’t seem to follow recipes to the letter, especially if it for bread or muffins. I end up changing the additives or the spices or the flour composition. This time I altered all three. I replaced half the pumpkin seeds with pecans and added almost that amount of sunflower seeds. I don’t have pumpkin pie spice, so I used a combination of 1/4 t nutmeg, 1/4 t ginger, 1/8 t cloves, and 3/4 t cinnamon. I added 1 1/4 baking powder to get some rise and, not sure if it works without flour, adding 1/2 c buckwheat flour. I also added 1 t vanilla extract. After dumping my beater in the soapy water, I tasted my batter and decided it wasn’t sweet enough, likely due to the buckwheat flour. I folded in a single packet of Splenda. The result is good, but next time I will leave out the flour, baking powder, and Splenda.
Gina
Our family LOVES these! I always double the recipe because we plough through them. Thanks so much for the recipe!!!
This last time I added some orange zest and some orange juice (making me need to add a bit more oats to get the right consistency), but they are FANTASTIC. The orange really brings out a nice brightness and go with the pumpkin and cranberry so nicely.
Nancy Sullivan
These are awesome. If my husband gives something a thumbs up it proves how good they are. Thank you for starting off our morning with a up!
Anna
I had to come back to your website just to let you know how much I love these! I've been trying to break out of my bagel rut with something that is healthy but will still satisfy me. These cookies did the trick! The dried cranberries give them just enough sweetness and the pumpkin seeds add texture and crunch. 10/10. Will make again!
Cheyenne
No doubt, hands down THE best "healthy cookies" recipe I have ever made. I have tried many, many recipes somewhat similar to this and they have all been utter failures! I am beyond estatic to find one that is simple, easy, and so delicious!! Thank you for sharing these with the world lol.
Kate
Best breakfast cookies ever!
How can there be so much cholesterol with only 2 eggs? Is it the coconut oil? I am not a fan of coconut so i use olive oil. Still very delicious.
Ann
We LOVE this cookie recipe! I’ve made it 5+ times already and learned that the cookies freeze well so I double the recipe each time. Today I’m making bars instead of cookies to save time. Wish me luck!
Ann
Success! The bars are great!
Regina
Awesome! So happy to hear this worked out for you
Yolande
Made this but used vegetable oil in place of coconut oil also substituted banana for the pumpkin and it came out great
Jennifer
Just made these and swapped the coconut oil for extra pumpkin, the quick cooking oats for regular oat and then chickpea flour. I skipped the egg since there was ground flax seed already in them and just used the flax seed that was called for to make the egg substitute. They came out so good I should have doubled the recipe because my son is finding it hard to stay out of them!
Regina
So glad to hear the breakfast cookies are a hit at your house!
Heather
How much extra pumpkin did you use (instead of the oil)? And how did you do the egg substitute?
van
i have the same questions!!
Regina
So while I haven't made the oil substitution with more pumpkin, I would start with 2 extra tablespoons of pumpkin. And add more (up to 1/4 cup total) if needed to moisten the oats.
I have a post about flax egg substitute here https://leelalicious.com/how-to-make-a-flax-egg-vegan-egg-substitute/
So I assume she soaked the called for amount of ground flax in water to make it gelatinous before adding to the batter
Lynelle
Love these! I made them into bars because it was easier for me. They turned out amazing! Wouldn’t change a thing. These are perfect.
mary tonelli
Hello - These look great! I did however substitute applesauce for the pumpkin puree and I found it was too moist
(before baking). Also, your printed copy indicates baking at 350 but your video says 325 degrees...just an FYI. My
yield was only 10 cookies - not quite sure why.
Debra
I'm allergic to coconut oil, what can I substitute?
Regina
Another mild flavored oil like avocado would work
Vanessa
Thanks for sharing! Do they keep long?
Regina
On the counter a couple of days, a week in the fridge, and several months frozen
S harris
Where did you find unsweetened dried cranberries?! The only ones I can find all have oil and sugar added
Regina
Amazon or health food store - but even there it's hard
Cindy Berry
I found unsweetened cranberries at Crest and Wal-Mart where the raisins are located. These cookies are not very sweet, but knowing all the good-for-you ingredients makes them tastier.
Regina
Awesome to hear there are unsweetened cranberries in stores now too
Trudi
Thanks for this recipe - my family LOVE it. I have started squishing it into a baking tray and then cutting into bars once cooked. I found this quicker than making cookies (I haven’t had any success with just using a scoop, so have had to roll each one). Again, thanks - this recipe is on high rotation here!
Regina
Hi Trudi, so great to hear you family love the recipe and you found a way to make it that works well for you. It's really great to hear this recipe works as bars too
LB
Hi, could you share how long you baked as bars? Thx.
Meenal
Hi Regina. I can’t wait to make the eat cookies. I was wondering however would it be possible to leave the eggs out to make it vegan? If so would I have to substitute it with anything else to get the same results?
Katie
You can use flax meal, look up the egg replacement in one of her other breakfast cookie recipes or online, its wicked easy! Just make sure to let the flax meal and water sit to the side and get sticky before mixing into the 'dough'. Good Luck!
Regina
Other readers have mentioned flax egg substitute worked well for them in this recipe
Brenda Sievers
So yummy! I didn’t have quick oats so I replaced it with ground up old fashioned oats. I added some dark chocolate chips too. I can imagine so many variations of this recipe! I will be making these over & over! Thank you!
Regina
Yes! There are so many ways to switch these up. I have a few other flavor varieties but would love to hear what else you come up with
Leah Lundell
Absolutely love these! Do they have to be refrigerated ?
Thanks!
Regina
Yes, I don't keep them at room temperature for longer than 1 day
CToth
Yummy!!! I really liked these. One time I didn't have enough oats so I subbed in 1/2 cup oat flour. I also added lots of cinnamon and more pumpkin pie spice. I have made them with raisins and with chocolate chips and like them both ways. Thank you for a delicious breakfast option.
Tina Celeste
These are great!!!! I was skeptical, but super glad I tried this!!!! A million thanks!!!!
Regina
So glad you liked them 🙂
Susan
Hi so good to find you &you glutin &dairy free food all’s good thankyou
Laura
Really looked forward to making these but I'm a little disappointed how bland they taste. Will make them again but will add more spices and chocolate chips.
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Hello Charlotte. I have really enjoyed reading your essays and am impressed by your can-do attitude and real life examples. I plan on home schooling my three wonderful children, but I am not sure if my lesson plans and schedule will be sufficient, or how to manage the household duties around it. Also my husband is concerned that it won't be enough to get them into college later. Any advice you can offer to a mom with a lot of heart, but not a lot of structure? My deep appreciation in advance.
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Sharon
I just tried these, but when I put them on the baking sheet, they didn't want to hold together. Any suggestions?
They look so good!
Debby
These are soooo good, and super healthy! I stumbled upon this recipe a few weeks ago, and have been making them regularly ever since. They freeze really well, which helps maintain their freshness. I was a bit short on pumpkin seeds one time, so made up the difference in chopped walnuts. Loved that. Also, I didn't have any pumpkin spice seasoning on hand, so I just combined cinnamon, allspice, cloves, and a heavy hand of freshly grated nutmeg instead. This recipe seems to be quite versatile. I bet it would also be great with chopped dates. Possibilities are endless!
I love that they are not overly sweet. Great with a cup of coffee! Thank you so much for this wonderful recipe.
Regina
Yes it's a totally versatile recipe! I often substitute the add ins with what I have on hand and it always comes out great. Glad to hear you've had the same experience
Connie
Do you suggest freezing them uncooked or cooked? Or do they freeze well either way? Thank you in advance! I’ll be making this tomorrow 🙂
Regina
I have only ever frozen the baked cookies
Amber OCallahan
I have made these a few times. The first time I didn't have coconut oil so I used butter. And I added dark chocolate chips. They were amazing. This time I used coconut oil and chocolate chips and they taste pretty much the same. I guess my only issue with them is I keep eating them all. Like I made a doubt batch and find myself snacking on them all day lol.
Regina
Ahh yes! I have that same problem whenever any kind of cookie is any the house 😉
Janette Thompson
OMGoodness! I downloaded this recipe quite some time ago and it's a staple in our freezer now. I triple or quadruple the recipe in a giant bowl to make enough "cookies" for a few weeks – just take 1 per family member out in the morning – take only a few minutes to thaw. If I don't do that they get snapped up too quickly.
I add at least double the dried fruit (chopped apricots, dates, raisins, etc) and sometimes coconut and/or nuts and an extra tsp of cinnamon – can never be too much cinnamon. LOL
They are delish and such an easy "grab it" breakie in the morning. THANK YOU so much for sharing.
Regina
Hi Janette, thank you so much for sharing what a success this recipe is in your family! I might have to implement the freeze-rationing in our family too 😉
Loree Phlypo
I have a question about the coconut oil, my husband is deathly allergic to coconut is there some other oil that can be used as most recipes tend to call for coconut oil. Thank you!
eb
I would try sunflower, walnut or avocado oils. They are lighter and won't give it a weird taste.
Sunflower is probably the least pricey of those.
You could also try googling "oil substitutes in baking", and see if you can leave out the oil altogether.
Marja Gentry
Could these be made as bars instead of cookies?
Regina
Yes I think you could bake them in a small pan and then just cut soon after baking
Joy
Hi, I’m curious if this bars are okay to send as a care package (mailing from CA to Mi) for my college daughters?
Joy
P.S. Sorry i meant cookies....also can i make or shape this into a square/bars instead of round cookies?
Regina
I am not so sure. They are not super dry, crispy cookies. Because of the pumpkin they are on the moist side and they don't have a lot of sweetener so they spoil quicker at room temperature
Lynn Crandall
These looked good in the picture. I made them, it was easy, and my family and I love having these an option for breakfast. Thanks for sharing.
Regina
So glad to hear you and your family are enjoying these breakfast cookies
annamarie dodge
Regina, your cookies look amazing, cant wait till payday to go and purchase the ingredients i need...now thru valentines day is my busiest cooking and baking time of year! This is a simple recipe with simple ingredients my family loves anyway! I am always trying to make healthier recipes, and this would be a fabulous way of taking over processed, over sweetened, fat filled breakfast foods!
We love pumpkin all year long...my son has one thing he asks for his birthday, and that is to make his absolute favourite food, and that is my hearty pumpkin soup. It is very healthy, filling, and tastes amazing. So every year when I ask him what he wants for his birthday, he tells me this soup, that he has loved since he was about 3 years old!! I raised an adventurous eater, i never had a problem introducing new and unusual foods to him as he grew up! And when I did make it for my son's bday this year, my husband pops off and says that he wants it for his bday from now on too!! lol
Thank you so much for this recipe!
Regina
Love to hear about your pumpkin loving family! We love it all year round too
Kim L
I cannot keep enough of these in my house. I have to triple the recipe every time I make them. My entire family loves them!!
Regina
Woah I LOVE to hear that your family loves these so much. They disappear way too quick around here too
Jenn C
If I am supposed to avoid coconut, what other oils or foods do you recommend substituting?
Regina
Any other cooking/baking oil will work. My first choice beside coconut oil would be avocado oil
Ahlisha
Hello Regina,
I saw these shared on Facebook, and look forward to trying ALL of the recipes. A woman after my own baking heart with the food combinations. Beautiful colors too.
I looked through all the reviews where you gave alternatives for swap outs so I don't ask you the same thing. 🙂
My husband is diabetic, I tend to use Stevia as sweetener in baking. I don't forsee problems using Stevia is I have the eggs and flax as bi ders.
Regina
Hi Ahlisha, wow kudos to you for reading all the many comments on this post. Would love to hear how the stevia substitute worked out for you
Eunique
Made them this morning. I substituted cranberries for raisins and quick oats for 1/4 cup coconut flour. LOVED THEM. THANKS!!!!
Regina
Thanks so much for your comments Eunique! I often use raisins when I don't have cranberries as well. But never tried coconut flour in this recipes. So it's great to know this worked for you
Kendra
These are a PERFECT make a head camping breakfast form my family of 5! Thank you!
Regina
Oh yes! Never thought of the camping scenario (we go so rarely), but those are really perfect for that occasion! Thank you, Kendra
Ana
Hi! I want to make this recipe but I do not want to open a can of pumpkin puree for only 1/2 a cup. Have you tried this recipe with anything else like applesauce??? Thanks a million.
Regina
Yes you can try applesauce. It's what I use in the apple pie version of this recipe http://leelalicious.com/apple-pie-breakfast-cookies/
Janette Thompson
I always freeze any leftover pumpkin – works well. If I'm "on the ball" ;~) I measure it out so I just have to thaw it and use it for the next batch(es).
Regina
That's perfect! I always freeze it in my ice cube tray and I measured that each cavity holds about 2 tablespoons which makes measuring a breeze.
joanne
Hi, I'm trying to pin this recipe to my pinterest, but when I try to pin the photo of the recipe that I like (a smaller photo vs the really long photo), it keeps posting the really long version with the 2 photos. I would prefer the smaller photo because it takes up less space on my page and is easier to see.. are you able to fix that from your end?
I've been looking for a really healthy treat that I can have with tea, and look forward to trying this out. It looks like a great recipe to experiment with too. Thanks!
Regina
Hi Joanne, thank you for letting me know about this pinning issue. I did indeed find some code that may have cause this problem. It should be fixed now, but do let me know if the issue continues.
And I would love to hear how you like these cookies and what kind of experiments you come up with.
Tammy
These look delicious! looking for some grab and go breakfasts! Can these be frozen? and do you find that one cookie will suffice for breakfast and hold you til lunch? Thanks!
Regina
Hi Tammy, I have frozen these successfully though they are a little more crumbly after being thawed.
The cookies are under 200 cals which is about the right amount for a snack, a meal should be closer to 350-500 cals. One cookie will fill me until mid morning snack time. If you don't eat snacks, you could have 2 cookies or a piece of fruit with one.
Tammy
Perfect! Can't wait to try them! Thanks so much for the reply!
Meag
I just tried this, they came out perfectly! Thank you for your healthy breakfast recipes!
Robin Dinsmore
Hi Regina: My husband is not a big fan of either Pumpkin or Sweet Potatoes. "So unAmerican." LoL
I want to make these Pumpkin Breakfast Cookies. Is there another Puree you might recommend for me to use.
Would Prune or Raspberry Purees work? Feedback would be appreciative. Thank you.
Regina
Maybe prune pure might work. With raspberries I'd be afraid it might get too tart. Applesauce is another safe bet 🙂
Crystal Baybo
I'm wondering where is fine the nutrition facts for the Pumpkin breakfast cookies?. I'm most interested in how many carbs, if any, are in them.
Thanks,
Crystal
Regina
The nutrition breakdown is at the bottom of the recipe box below. These are based on whole grain oats - so plenty of carbs (22).
RD
My oven started smoking because of the coconut oil!!! I couldn't cook these...so mad!!!
Regina
This seems odd. Coconut oil has a very high smoking point, actually. Did you make sure to line your baking sheet (parchment/silicone)?
Jan
I really like these cookies and my mom makes them regularly. I was wondering - can steel cut oats be used?
Regina
I don't think the steel cut oats would soften enough during baking and the cookies may not hold up very well.
Steph
I used McCann's quick cooking steel cut oats for that portion and liked it
Regina
Awesome to hear that steel cut oats worked for you as well
Katie
I would like to make something like this to keep in my locker at school... Do these have a long shelf life?
Regina
I think you would be fine for a few days, but since these are soft/moist cookies, they need refrigeration after a while.
Sue Murdock
I've been meaning to post for a year - these have become a go-to recipe for me to keep for snacks. I do a double or triple batch and then freeze them. They are great to bring to work as a snack or to grab for your purse if you are going out running errands. I send batches to my kids in college and their friends devour them too!! Everyone who tastes these want the recipe! In reading the comments, I saw the suggestion for dark chocolate. OMG - I'm going to forget I saw that or I'll be eating them all the time. I'm not a huge pumpkin fan, but I love these! Many thanks.
Regina
Yay!! Thank you for taking the time to leave your wonderful feedback, Sue! I love to hear how much you and everyone else likes this recipe.
Ange
Wow Best cookies in the world!!!! I got to admit my whole family and myself are addicted to them!! Since I have a big family I always double the recipes and they came out perfect!!! What I also did.. melted white chocolate and drizzled on it .. came out incredibly delicious thank you so much ...can't wait to try more of your recipes I love your website
Regina
Thank you so much for this mind-blowing feedback Ange! What a great note to end the year on 🙂 I love your idea of the white chocolate drizzle. With the cranberries that reminds me of Starbuck's bliss bars.
Chris
These look really great! I'm curious, why do you use both regular and quick oats?
Regina
I find the quick oats help give the cookies more structure/bind the ingredients, however only quick oats would make rather dense cookies. I don't keep both, so I often just pulse my regular oats in a blender to make 'imitation' quick oats.
InLovewithFood
So delicious! My kids enjoyed it so much! Can't wait to try some of your other recipes!
Regina
So happy to hear this is a kid-win! That's the ultimate compliment for me 🙂 Love to have you around here. Let me know which other recipes you try
Marjorie
Great tasting, easy to prepare. I get up super early so great for travel in the car.
Regina
I am so happy to hear these are making you early mornings easier, Marjorie
Terry
Excellent cookies! A woman after my own heart, 1/4 cup cookies. These turned out perfect (okay so they're not quite cool yet..) I was a little short on pumpkin seeds, so had to sub 50/50 with sunflower seeds. The rest I followed to the letter, which I almost never do. Your recipe is spot on, and I look forward to the apple pie version. Thanks for sharing.
Regina
Haha thanks Terry! I wanted to make it as easy as possible to have portable breakfast. Two small cookies are just not as easy to hold on to as one big one 😉
Jan
Do these freeze well? I'd like to make a double batch and freeze half. Just wondering if anyone has attempted to freeze them and if it works well.
Love these cookies!
Regina
Thanks so much for the feedback Jan. I've found them just a touch looser once thawed after freezing. They will fall apart more easily.
Lori
I like a portable breakfast and I have quite a few things I can't eat these days. These pumpkin breakfast cookies are delicious, healthy, portable and easy to make. A bonus is that they are so chewy that it makes this fast eater eat them slowly.
Lori
Forgot to mention, they keep me satisfied until lunch time!
Regina
Thanks for the wonderful feedback Lori!!
JENNIFER
Do you think toasting the pumpkin seeds first is a good idea?
Deb
Could I replace the honey with Medjool dates?
Regina
Maybe if you process them into a paste somehow?
Stacy
Wow is all I can say. And I haven't even made them yet. Lol
The reviews are incredible. Can't wait to get in the kitchen tomorrow!
Regina
Awesome Stacy. Hope you enjoy them as much as me and everyone else 😀
Viola
Hi! I just tried your recipe. I made the vegan version with fresh pumpkin which I blended together with baked carrots, and it´s totally awesome =) thank you for the nice recipe!
Regina
Thank you for your feedback Viola! Your addition of baked carrots sounds lovely
Dianne
Thank you SO much for adding the nutritional information! As a diabetic, I'm always looking for meal and snack ideas, but very few people print this info.
Regina
I am glad to hear it is helpful Dianne. I personally don't use/need it, so I don't have much experience. But when there are lots of requests for nutritional info in a recipe, I'll plug the ingredients into myfitnesspal nutrition calculator. That's the best I can do 🙂
Lyn
Just made a batch. They were so good I made 2 more for friends. THANKS! I tried to rate it 5 stars but the internet only lets me rate it at 3.
Regina
Thanks so much for your great feedback Lyn. So weird about the rating. I'll look into it.
Kimberly
Is there any subs for the coconut oil to lighten this recipe up? I follow Wright watchers and the oil in this is making each cookie 7 smart points - which is pretty high.
Regina
I am not familiar with weight watchers points. But coconut oil is one of the healthiest oils you can get (if you aren't allergic). It actually helps with your metabolism and feeling full longer. So I really wouldn't replace it, if you are trying to lose weight. I know some commenters use applesauce to replace oils, but frankly I believe the sugars in it (even natural ones) are worse for weight loss than any healthy fat.
Yvette
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
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!
Lorraine
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
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 9x13 inches, maybe 8x8), 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.
Amanda
My son is allergic to coconut, ie coconut oil. Anything else as could use?
Regina
You can use any other oil that you usually use for baking (avocado, grapeseed, light olive, or even melted butter).
Linda Rogers
Looks perfectly delicious! Will be trying this one. Thanks!
Regina
Awesome! Would love to hear what you think
teresa
I would like to know can I use apple sauce instead pumpkin puree?
Regina
Yes you can. I actually have an apple pie breakfast cookie recipe that uses applesauce http://leelalicious.com/apple-pie-breakfast-cookies/
Crystal
Hi there , I am finding these need a bit more flavor, possibly some cinnamon ? Otherwise a great recipe 🙂
Regina
Sure, you can definitely add more spice to adjust to your taste preference
Joni
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
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!
Brenda
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
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?
Susan
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
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
Tracy
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
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.
Bonnie
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
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.
Roxanne
Has anyone calculated how many Weight Watcher points 1 cookie would be?
Regina
Sorry Roxanne, unfortunately I am not familiar with Weight Watcher points, but I hope another reader might see this who knows the answer.
Laura
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
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 🙂
Shannon
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!!
Regina
Hi Shannon, yes I believe maple syrup should work just as well.
Bonnie Lou Stender
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.
Cheryl
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
Regina
Thanks for the follow up Cheryl! What a great idea to use sweet potato puree. Yum!
Cheryl
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!
Regina
I hope you enjoy them Cheryl. Goji berries sounds nice!
Rebecca
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.
Joyce Jenkins
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
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 😀
Amanda
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
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?
Christine
I added orange zest and sesame seeds to the mix! This recipe is amazing!!!
Regina
Orange zest and sesame sound like awesome add-ins! Thank you for your great feedback Christine 🙂
Katie
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
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.
Janice
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!
Regina
Thank you for your wonderful feedback Janice 🙂
Teal
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
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 🙂
Marlo
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
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.
Christina
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
Thank you so much for your wonderful feedback Christina 🙂 And yes, they are so versatile with any of your favorite add-ins
The Future Mrs. Vines
These have to be packed with tons of nutrients! I'm sure everyone in my house would eat them. I'm definitely going to be making these! Thanks for the tips!
Regina
Yes, these breakfast cookies are nutritional powerhouses. Hope your family enjoys these as much as we all do
Jenny
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
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 🙂
Jenny
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
Awesome! Happy to hear your son loves these too. What is sweet Pete pumpkin puree? A brand or special kind of pumpkin?
Andrea
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
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) 😀
Carey
I'm vegan. Can I use more pumpkin or applesauce as a sub for the egg?
Regina
Other readers have commented on having successfully used flax or chia eggs as vegan substitute.
Heather
Great recipe, thanks for sharing. I used a silicone bar pan. It made 10 bars and I baked them for 20 min
Regina
Awesome feedback, Heather! Happy to hear this recipe also works as bars.
Sharice
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
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 😉
Chalene
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
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.
Martha
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
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.
Kathy
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!
Regina
Love pecans! The add ins are totally adaptable to what you have on hand. Thats what I always do 🙂
Dace
These cookies are fantastic! Healthy&delicious!
Regina
Thank you very much, Dace 🙂
Sharon
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
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.
valerie shannon
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!
Regina
Munching on these cookies on a hike sounds amazing! Thank you so much for you wonderful feedback Valerie 🙂
Amanda
Do you roast the pumpkin seeds before adding to the cookie batter or just leave them raw?
Regina
I am pretty sure mine were raw pumpkin seeds. Since they are baked in the cookies they'll get some additional crunch anyway.
kim
Line a baking sheet with what?
Regina
parchment
Ottaviana Di Palo
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
Thanks so much Ottaviana! I'd love to hear how you like the cookies
Tara @ A Daily Dose of Fit
Pinned these today. Made these today. Looking forward to breakfast tomorrow! Thanks for sharing!
Regina
Awesome! Hope you enjoy them as much as our family does 🙂
Karen
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
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.
PenelopeFlys
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!
Regina
Thanks so much for your wonderful feedback. These cookies are awesome and soo popular this fall 🙂
Lady Montagu
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
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 🙂
Aly
Thank you!!
Aly
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
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 🙂
Jackie
These look so good!! I wonder if you could substitute almond flour to bring down the carb count?
Regina
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 😉
Adeline
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
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
Charlitte
Hiya! Fab recipe I can't wait to try!! Do you think I could use mashed bananas instead of pumpkin purée? 🙂
Regina
Hi Charlitte, yes, I believe it will work well with banana as well. In fact, I have another breakfast cookie recipe that uses mashed banana and peanut butter http://leelalicious.com/breadless-breakfast-healthy-breakfast-cookies/
Brooke
Thank you for the feedback. 🙂 I looked at the other cookies and they sound really good too! 🙂
Brooke
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! 🙂
Regina
Making them thinner and baking longer might make the cookies crispy, but I am not sure since I never tried it. Pumpkin puree actually makes everything quite moist, so I am not sure these are the right cookies for you. Maybe try my other breakfast cookies with peanut butter http://leelalicious.com/breadless-breakfast-healthy-breakfast-cookies/ and use 1 egg instead of the mashed banana. Again, this is just me speculating though.
Ana
These look absolutely delicious. Are they crunchy (like a granola bar texture) or soft?
Regina
They are definitely soft like a cookie, with some crunch from the add-ins (pumpkin seeds or whatever you choose).
Krista
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
Thanks soo much for your glowing feedback on these cookies, Krista! Reading this totally makes my day 🙂
Sandi Tax
I wonder if one can use pumpkin baby food rather than buying a large can of pureed pumpkin.??
Regina
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.
Nanci
Use the leftover pumpkin in smoothies! Or used a mashed banana instead, if you don't mind the banana taste. This recipe is awesome, exactly what I was looking for!
Summer
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
Adding dates sounds delicious! So happy you enjoyed this recipe, Summer 🙂
Roxanne
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
Awesome! I devoured oatmeal cookies when I was a brand new mom. It seems you need a LOT of carbs at that time 🙂
Kirin
As I am allergic to coconut (yes, I know) would melted butter be a good substitute?
Regina
Hi Kirin, yes, melted butter or any other mild tasting cooking oil should make a good replacement.
Mika
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 🙂
Regina
Hey Mika, so happy you enjoyed these. And great to hear they work as bars too 🙂
Aubrey
Mika, how long was your bake time to make bars?
Amy
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
So glad to hear my efforts to make this site as user-friendly as possible are appreciated. Enjoy the cookies!
Jennifer
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
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.
Paula
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
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 🙂
Jess @ whatjessicabakednext
Love these cookies! So delicious and packed full of goodness! Definitely would love to start my morning with a batch of these! 😀
Regina
You are right with your description. They are packed full of good for your ingredients!
Winnie
These cookies look AMAZING !!
I can't wait to try them, right after Passover
Regina
Thanks so much Winnie 🙂 Let me know what you think if you try them
Jennifer
Has anyone tried to use applesauce instead of the pumpkin?
Regina
Hi Jennifer, yes I have heard from readers who used applesauce in the cookies successfully.
Karol
Apple butter works well too. Although it does have some added sugar. I've also switched the spice to Apple Pie spice. Substituted dates or dried blueberries for the cranberries. I'm looking for some dried apples but so far can only find freeze dried apples. All the different variations have gotten thumbs up around here.
Alele
You can try your own apples. Do you have a dehydrator? If not, you can use your oven.
Julia
This breakfast cookies look wonderful! Could I sub the eggs for chia seed?
Regina
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.
Janis
I have a friend who is vegan so I substituted maple syrup for honey and took out enough to make three cookies before I added the eggs. I sampled them both and found very tittle difference in the end result. I guess there is enough oil in the ground flaxseed to bind them together. So yummy!!
Regina
Awesome! I am happy to hear your vegan substitutions worked out well
Juliette
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
Hi Juliette, I am sure any other form of oil will work. Butter or avocado oil would probably my first go-to alternatives.
Megan
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
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.
Karol
I've used ground Chia seeds and it worked fine.
Lisa
Can these be frozen?
Regina
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.
Janis
What about freezing them before you bake them and cooking as needed when thawed?
Regina
Hi Janis, I never tried freezing the batter. Let me know if you try it. I'd love to know how it turns out
Delina
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
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
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
Thanks for noticing this Deborah. I have indeed started baking these at 350 F. I will make sure this is reflected in the recipe.
Jeanette
I'm looking at the nutritional info. Is a serving size one cookie?
Regina
Yes Jeanette, the info is for 1 cookie.
Karla
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
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?
Carol
oh these breakfast cookies sound amazing and healthy. Could you give me the nutritional breakdown, calories, etc.
Regina
Hi Carol, I just uploaded some nutritional facts in the post above. Hope that helps 🙂
Carol
Thank you so very much for your quick reply. I'm excited to make these scrumptious looking cookies.
Regina
You are very welcome Carol. Let me know how you like them!
Grace
Can you use the solid coconut oil in these breakfast cookies?
Regina
Hi Grace, should have been more clear in the instructions. The coconut oil should be melted.
Dawn
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
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
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
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.
Regina Thomson
I only have regular oats how much should I blend to make finer and should it still look like oats not to flour texture right?
Regina
I'd pulse about 1.5 cups of regular oats until they look finer but definitely not into a flour. And then measure out 1 cup.
Jacquee
YUM and so colourful!! I am a big fan of breakfast cookies and make ahead meals for on-the-go.
Regina
Thank you Jacquee. I really thought the orange, green and burgundy made a beautiful fall color palette.
Angie@Angie's Recipes
These refined sugar free breakfast cookies look fantastic, Regina.
I bet you can have this breakfast in bed :-))
Regina
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 😉
Nora @ Savory Nothings
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
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 🙂
Debbie Fabio
My understanding is that oats are not gluten-free unless you specifically purchase gluten-free ones.
Christina Schilling
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.
Thais Evans
Also make sure the Oats you use are Gluten Free Oats there is a difference
Kristina
Agree!!
Jane
Gluten is in wheat products.
annamarie dodge
there are oats that are gluten free...look at the label before purchasing, no reason to buy another product all together.
Regina
Yes, oats can be contaminated during processing (but naturally they do not contain gluten). Look for certified gluten free oats to be sure.