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Pumpkin Spice Breakfast Cookies

Pumpkin Spice Breakfast Cookies | BourbonandHoney.com
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These breakfast cookies are packed with oats, pecans, dried cranberries and chia seeds for the perfect on-the-go oatmeal.

Ingredients

Scale
  • 2 cups gluten-free old-fashioned oats
  • 3/4 cup dried cranberries
  • 3/4 cup chopped pecans
  • 1/4 cup ground flaxseed
  • 1/4 cup chia seeds
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree (not pumpkin pie mix)
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey
  • 2 eggs, beaten
  • 1 teaspoon vanilla

Instructions

  1. Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  2. In large bowl, mix oats, cranberries, pecans, flaxseed, chia seeds, pumpkin pie spice and salt.
  3. In medium bowl, stir together pumpkin puree, melted coconut oil, honey, eggs and vanilla until well combined. Add wet ingredients to dry ingredients; stir until well mixed and dough forms.
  4. Place 2-inch round cutter on cookie sheet. Press scant 2 tablespoons dough into cutter on cookie sheet. Carefully remove cutter. Repeat to use remaining dough.
  5. Bake 20 to 24 minutes or until deep golden brown. Cool on cookie sheet 20 minutes before removing to cool completely.

Nutrition

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