Sometimes, a nutrient dense breakfast or snack is desired. My suggestion for those times is these seasonal cookies. While they are referred to as ‘cookies’, these are way healthier than what typically comes to mind when that word is used, but just as delicious. They are perfect for an on-the-go first meal of the day or as a refueling snack.
These crunchy and chewy nuggets are lightly sweetened with maple syrup. They get some crunch from pumpkin seeds (pepitas) and walnuts. Dried cranberries make the cookies chewy and the oil in the mixture keeps the cookies moist. There’s a healthy dose of oats and ground flax seeds for nutrition. Pumpkin, cinnamon, and vanilla contribute seasonal flavor and are a great way to begin a beautiful Fall day!
Pumpkin Cranberry Oat Breakfast Cookies
Pumpkin Cranberry Oat Breakfast Cookies (adapted from fodmapeveryday.com) Total Time Required: 30 minutes, Prep Time: 10 minutes, Cook Time: 20 minutes, Makes: 12 cookies
Ingredients:
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup dried cranberries, chopped
- 1/2 cup raw pepitas (pumpkin seeds), unsalted
- 2 tablespoons ground flax seeds
- 2 tablespoons chopped walnuts
- 1-1/4 teaspoons cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup pure canned pumpkin
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Directions:
Position a rack in the middle of the oven. Preheat the oven to 325°F. Line a half-sheet baking pan with a Silpat mat or parchment paper, then set it aside.
In a large mixing bowl, combine the oats, flour, cranberries, pepitas, flax seeds, walnuts, cinnamon, baking powder, and salt and whisk them together. Make a well in the center of the mixture.
Combine the oats, flour, cranberries, pepitas, flax seeds, walnuts, cinnamon, baking powder, and salt in a large bowl.
In a small bowl, whisk together the pumpkin, maple syrup, oil, and vanilla.
Whisk together the pumpkin, maple syrup, oil, and vanilla.
Pour the mix into the dry mixture and fold everything together well.
Pour the wet ingredients into the dry ingredients.
Shape the mixture into 12 cookies, using a scant 1/4 cup for each cookie. Evenly space them on the prepared baking sheet. Press down on each cookie, so they are about 1/2-inch thick.
Round the dough into 10 balls and slightly flatten them.
Bake for 15 to 20 minutes or until the cookies are dry on the bottom and just beginning to take on some color. Cool them in the pan on a wire rack for 5 minutes, then remove the cookies from the pan to the wire rack to completely cool.
Cool the cookies on a wire rack after baking.
Store the cookies in an airtight container at room temperature for up to 4 days.
A delicious and high-protein breakfast!
These are deliciously chewy and crunchy gems for refueling! ~Linda
Pumpkin Cranberry Oat Breakfast Cookies (adapted from fodmapeveryday.com) Total Time Required: 30 minutes, Prep Time: 10 minutes, Cook Time: 20 minutes, Makes: 12 cookies
Ingredients:
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup dried cranberries, chopped
- 1/2 cup raw pepitas (pumpkin seeds), unsalted
- 2 tablespoons ground flax seeds
- 2 tablespoons chopped walnuts
- 1-1/4 teaspoons cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup pure canned pumpkin
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Directions:
Position a rack in the middle of the oven. Preheat the oven to 325°F. Line a half-sheet baking pan with a Silpat mat or parchment paper, then set it aside.
In a large mixing bowl, combine the oats, flour, cranberries, pepitas, flax seeds, walnuts, cinnamon, baking powder, and salt and whisk them together. Make a well in the center of the mixture.
In a small bowl, whisk together the pumpkin, maple syrup, oil, and vanilla. Pour the mix into the dry mixture and fold everything together well. Shape the mixture into 12 cookies, using a scant 1/4 cup for each cookie. Evenly space them on the prepared baking sheet. Press down on each cookie, so they are about 1/2-inch thick.
Bake for 15 to 20 minutes or until the cookies are dry on the bottom and just beginning to take on some color. Cool them in the pan on a wire rack for 5 minutes, then remove the cookies from the pan to the wire rack to completely cool. Store the cookies in an airtight container at room temperature for up to 4 days.