Good Morning and happy Monday! I am so excited for you because you are about to experience the most delicious pumpkin breakfast cookies!
Cookies?! For breakfast?! Heck yes!!!
Well, okay, these cookies aren’t exactly a true cookie, like one you would have as a little treat, for a dessert. These cookies are very healthy, packed with nutritious ingredients. I really wanted to call them power cookies but google didn’t love that idea, so breakfast cookies it is. But really, think of these cookies as power, or maybe energy cookies. They are really only called cookies because they are baked and shaped like cookies.
Don’t get me wrong, they are sweet, but not dessert level of sweetness. Just enough to make them taste good and bring out all of the flavors.
And yes these pumpkin breakfast cookies do taste divine. They’re heavy on the pumpkin with that warming pumpkin pie spice, followed by crunchy toasted pepita seeds and sunflower seeds, chewy oats, and tart dried cherries. Of course you could use raisins, or dried cranberries in place of the dried cherries, whatever works for you.
Anyways, these cookies are soft and chewy with just the right amount of sweetness from maple syrup. All of the best flavors of fall rolled into one cookie! Seriously so good!
Best part about these pumpkin breakfast cookies is that they are super duper easy to make. Like throw everything in one bowl and stir together, scoop onto a cookie sheet and bake for 8 to 10 minutes! Easy peasy pumpkin squeezy!
You can tell that I’m writing this post on Friday, can’t you?
Now that you know how tasty these pumpkin breakfast cookies are and how simple they are to make let’s talk about their health benefits!
These breakfast pumpkin cookies are packed with tons of nutrient dense ingredients:
- Oats – a complex crab packed with fiber to help keep you fuller longer and slow down the absorption of sugars in your body. They are also packed with manganese, phosphorous, magnesium, iron and zinc. They are also rich in antioxidants. (source)
- Pumpkin – is packed with Vitamin A and beta-carotene. We all know those are two great things to help with eye site. Sooo if I eat ALL THE pumpkin breakfast cookies I will have 20/20 vision?! I’m in!!! Pumpkin also can help boost your immune system, shout out to all the vitamin c in pumpkin! (source)
- Pepitas (AKA pumpkin seeds) – are packed with minerals: manganese, phosphorous, magnesium, zinc, copper, and iron. They are also filled with healthy omega-3 fats and protein. Healthy hearts and happy tummies! (source )
- Sunflower seeds – packed with vitamin E and folate which help to support cardiovascular health. They are packed with selenium which helps support thyroid health. ( source)
See, I told you they should have been called pumpkin power cookies!!!! Because they are packed with ingredients to give your body the power it needs to get through the day! Thanks pumpkin breakfast cookies, you rock!!!
I have to admit something, even though these are called pumpkin breakfast cookies, for me they don’t replace my regular breakfast. I view these cookies as more of a snack in addition to my eggs and green smoothie or toast. I know, there are some people out there who can just grab one or two breakfast cookies and run out the door and be satisfied until lunch, I envy you. BUT that is not me, I need my breakfast to be hearty and complete.
These pumpkin breakfast cookies are perfect for a pre or post workout snack. I enjoy them best with a cup of hot tea as an afternoon snack. So cozy.
Now you are ready to go about your week full speed ahead…because these pumpkin breakfast cookies are here for you to give you all the energy you need!
And fall pumpkin spice vibes, of course!
- Dry Ingredients
- ⅓ cup raw pepitas (shelled pumpkin seeds
- ⅓ cup raw sunflower seeds, shelled
- 2 cups gluten free old fashioned oats
- 1 cup gluten free oat flour (to make process the oats in a food processor, measure after making)
- ¼ cup flax seed meal
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup dried cherries (or sub cranberries or raisins)
- Wet Ingredients
- ½ cup very ripe mashed banana (About 1 large banana)
- ½ cup pumpkin puree (NOT PUMPKIN PIE FILLING)
- ¼ cup + 2 tablespoons pure maple syrup (or sub honey)
- ¼ cup coconut oil, melted
- ¼ cup unflavored unsweetened almond milk (or sub any other kind of milk)
- Preheat your oven to 350 degrees Fahrenheit.
- Toast the seeds: Place the sunflower seeds and pumpkin seeds on a rimmed baking sheet, spread them out so they are in an even layer. Toast in teh oven for 8 to 10 minutes, tossing halfway through. They should be light golden brown and toasted, careful not to burn. Remove from the oven and set aside.
- Make the batter: First, grease a large cookie sheet, set aside. To a large bowl add all of the dry ingredients, including the toasted seeds. Stir to combine, Stir in all the wet ingredients until a thick batter has formed.
- Form into cookies: Use a small cookie scoop (about 2 tablespoons) to evenly scoop out each cookie. You should have 29 to 32 small cookies. Use your spatula to flatten them a little.
- Bake: Bake the cookies for 8 to 10 minutes or until the bottom has turned golden brown. Cool completely before removing from the pan. Store them in an air tight container in the fridge for up to 1 week, maybe longer.