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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.
Course Snacks
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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

  1. Chop dates, cherries, pumpkin seeds, and sunflower seeds in blender or food processor.
  2. Add in pumpkin puree, agave syrup, and coconut oil. Mix until well combined.
  3. In a large mixing bowl, combine rolled oats, shredded coconut, baking powder, salt and nutmeg.
  4. Add in pumpkin mixture to and stir until well combined. Do not over mix.
  5. Fold in chocolate chips.
  6. Form into 1 to 1 1/2 inch balls and flatten on parchment lined cookie sheets
  7. Bake on top rack for 14-16 minutes at 350 F or until cookies are lightly browned.
  8. Makes about 12-16 cookies.