These lightly sweet pumpkin breakfast cookies are a great healthy breakfast on the go for those busy Autumn weekday mornings. Packed with pumpkin, spices, seeds, whole grains, healthy fats and being a generous size they are a well rounded breakfast option.
For a more decadent cookie swap the cranberries for chocolate chips and the pepitas for walnuts. It's still a healthy cookie but will feel more like a treat.
Preparation Time: 5 minutes
Cooking Time: 20 minutes (plus 20 if pumpkin needs cooking)
Makes: 10 cookies
Ingredients ¼ cup coconut oil
¼ cup honey
2 cups rolled oats
⅔ cup dried cranberries
⅔ cup Pepita's
½ teaspoon salt
½ cup pureed pumpkin
½ tsp cinnamon
½ tsp ground ginger
Preheat the oven to 165 C and line a baking tray with baking paper.
In a pot warm the coconut oil and honey on a low heat. Once combined remove from the heat and stir in the pumpkin puree and eggs.
In a bowl combine the oats, cranberries, pepitas, coconut, cinnamon, ginger and salt.
Mix the dry ingredients with the wet and stir until fully combined.
Drop ¼ cup sized scoops of the mixture onto a baking sheet and squish with a fork.
Bake for 15-20 minutes until edges are lightly browned.
Let cookies cool for about 5 minutes on the baking sheet before moving to a wire rack to cool completely.
Enjoy one warm then pack the rest away in an airtight container for a breakfast on the go.