I love a breakfast cookie! These are hearty and delicious, full of all kinds of goodness. They are a soft cookie, but the pepitas give them a bit of a crunch. I prefer them without chocolate chips, but my husband has more of a sweet tooth and prefers them with. If you are trying to reduce refined sugar, the brown sugar can be substituted for an equal amount of honey – though I find they are less sweet with honey, so you may want to add a bit more. They are gluten and dairy free (if you omit chocolate chips).
Time: prep 10 min, bake 18-22 min per batch
Makes: about 45 cookies
Oven: preheat 350F
You will need:
- 2 cups quick oats*
- 1/2 cup lightly packed brown sugar
- 1 cup pepitas (shelled pumpkin seeds)
- 1 cup dried cranberries
- 1/2 cup ground flax seed
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 cup canned pumpkin
- 1/2 cup virgin coconut oil
- 2 eggs
- 1 cup semi sweet or dark chocolate chips (optional)
Preheat oven to 350F. Mix together all dry ingredients. Melt 1/2 cup virgin coconut oil in microwave, about 1 minute. Add coconut oil, canned pumpkin and eggs to dry mixture and thoroughly mix together. This can be done pretty easily by hand, or if you have a mixer, that works too.
Place scoopfuls of mix onto a cookie sheet. They will not spread as they cook, so you can snuggle them up close together. I like to press them down and flatten them a bit after I scoop them on, as they do not flatten or spread as they cook so whatever shape they go in is the shape they come out.
Bake for 18-22 minutes. Cookies will be slightly browned around the edges and tops. Cool completely and store in an air tight container, or freeze and take out just a few at a time as desired.
*oats are one of those ‘maybe’ items for many celiac people. While oats themselves are gluten free, crops may be contaminated with wheat. Some brands of oats will say ‘gluten free’ and others don’t.