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Healthy Pumpkin Oatmeal Breakfast Cookies
A delicious, wheat-free, dairy-free, Pumpkin Oatmeal Breakfast Cookie recipe that is packed with fiber and vitamins. Great for breakfast on the go or a nutritious snack any time of day.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Snacks
Servings:
12
-16
Author:
Janice Croze
Ingredients
2 1/4
cups
rolled oats
1
cup
pumpkin puree
2/3
cup
dark chocolate chips
1/4
cup
ground hemp seed hearts
10
finely chopped dates
1/4
cup
finely chopped dried cherries
1/2
cup
pumpkin seeds
1/2
cup
sunflower seeds
1/3
cup
shredded coconut
1/4
cup
ground flax
1/4
cup
flax seeds
3
tablespoons
coconut oil
2
tablespoons
agave syrup or maple syrup
1
teaspoon
cinnamon
1
teaspoon
baking powder
1/2
teaspoon
salt
1/4
teaspoon
nutmeg
Instructions
Chop dates, cherries, pumpkin seeds, and sunflower seeds in blender or food processor.
Add in pumpkin puree, agave syrup, and coconut oil. Mix until well combined.
In a large mixing bowl, combine rolled oats, shredded coconut, baking powder, salt and nutmeg.
Add in pumpkin mixture to and stir until well combined. Do not over mix.
Fold in chocolate chips.
Form into 1 to 1 1/2 inch balls and flatten on parchment lined cookie sheets
Bake on top rack for 14-16 minutes at 350 F or until cookies are lightly browned.
Makes about 12-16 cookies.