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Pumpkin Breakfast Cookies


  • 2 cup Oats (quick or rolled)
  • 1/4 cup Ground Flax Seed
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/4 tsp Sea Salt
  • 1/2 cup Pumpkin Seeds
  • 1/2 cup Sunflower Seeds
  • 1/2 cup Dried Unsweetened Cranberries
  • 2 Eggs (beaten)
  • 1/2 cup Pureed Pumpkin
  • 1/4 cup Raw Honey
  • 1/4 cup Coconut Oil (melted)


  1. Preheat oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
  2. Combine dry ingredients in a large bowl: oats, flax seed, spices, seeds, and cranberries. Mix well to combine.
  3. Whisk egg in a separate mixing bowl. Add pumpkin, honey, and oil. Mix well and add to the dry ingredients.
  4. Stir well. Form cookies with the dough and transfer to the baking sheet. (Tip: I like to drop 1/4 cup sized scoops onto cookie sheet and flatten with bottom of scoop.)
  5. Place in the oven and bake for approximately 20 minutes depending on how crispy you like your cookies. Remove from oven and let cool. Enjoy!


  • Make it Sweeter: Add in a handful of dark organic chocolate chips.
  • Vegan: Use maple syrup instead of honey and a chia egg instead of an egg.
  • Storage: Store in the freezer in a zip-loc bag up to 1 month.

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