They look so good! These are soooo good, and super healthy! I stumbled upon this recipe a few weeks ago, and have been making them regularly ever since.

They freeze really well, which helps maintain their freshness. I was a bit short on pumpkin seeds one time, so made up the difference in chopped walnuts. Loved that. Also, I didn't have any pumpkin spice seasoning on hand, so I just combined cinnamon, allspice, cloves, and a heavy hand of freshly grated nutmeg instead.

This recipe seems to be quite versatile. I bet it would also be great with chopped dates. Possibilities are endless! I love that they are not overly sweet. Great with a cup of coffee!

Thank you so much for this wonderful recipe. Yes it's a totally versatile recipe! I often substitute the add ins with what I have on hand and it always comes out great.

Glad to hear you've had the same experience. Do you suggest freezing them uncooked or cooked? Or do they freeze well either way? Thank you in advance! I have made these a few times. The first time I didn't have coconut oil so I used butter.

And I added dark chocolate chips. They were amazing. This time I used coconut oil and chocolate chips and they taste pretty much the same.

I guess my only issue with them is I keep eating them all. Like I made a doubt batch and find myself snacking on them all day lol. I downloaded this recipe quite some time ago and it's a staple in our freezer now. I triple or quadruple the recipe in a giant bowl to make enough "cookies" for a few weeks — just take 1 per family member out in the morning — take only a few minutes to thaw.

If I don't do that they get snapped up too quickly. They are delish and such an easy "grab it" breakie in the morning. THANK YOU so much for sharing.

Hi Janette, thank you so much for sharing what a success this recipe is in your family! I might have to implement the freeze-rationing in our family too 😉. I have a question about the coconut oil, my husband is deathly allergic to coconut is there some other oil that can be used as most recipes tend to call for coconut oil.

I would try sunflower, walnut or avocado oils. They are lighter and won't give it a weird taste. Sunflower is probably the least pricey of those. You could also try googling "oil substitutes in baking", and see if you can leave out the oil altogether.

Sorry i meant cookies I am not so sure. They are not super dry, crispy cookies. Because of the pumpkin they are on the moist side and they don't have a lot of sweetener so they spoil quicker at room temperature. These looked good in the picture. I made them, it was easy, and my family and I love having these an option for breakfast.

Thanks for sharing. Regina, your cookies look amazing, cant wait till payday to go and purchase the ingredients i need now thru valentines day is my busiest cooking and baking time of year! This is a simple recipe with simple ingredients my family loves anyway!

I am always trying to make healthier recipes, and this would be a fabulous way of taking over processed, over sweetened, fat filled breakfast foods!

We love pumpkin all year long my son has one thing he asks for his birthday, and that is to make his absolute favourite food, and that is my hearty pumpkin soup. It is very healthy, filling, and tastes amazing.

So every year when I ask him what he wants for his birthday, he tells me this soup, that he has loved since he was about 3 years old!! I raised an adventurous eater, i never had a problem introducing new and unusual foods to him as he grew up!

And when I did make it for my son's bday this year, my husband pops off and says that he wants it for his bday from now on too!! I cannot keep enough of these in my house. I have to triple the recipe every time I make them.

My entire family loves them!! Woah I LOVE to hear that your family loves these so much. They disappear way too quick around here too. If I am supposed to avoid coconut, what other oils or foods do you recommend substituting?

Hello Regina, I saw these shared on Facebook, and look forward to trying ALL of the recipes. A woman after my own baking heart with the food combinations.

Beautiful colors too. I looked through all the reviews where you gave alternatives for swap outs so I don't ask you the same thing. My husband is diabetic, I tend to use Stevia as sweetener in baking.

I don't forsee problems using Stevia is I have the eggs and flax as bi ders. Hi Ahlisha, wow kudos to you for reading all the many comments on this post. Would love to hear how the stevia substitute worked out for you.

Made them this morning. LOVED THEM. Thanks so much for your comments Eunique! I often use raisins when I don't have cranberries as well.

But never tried coconut flour in this recipes. So it's great to know this worked for you. Oh yes! Never thought of the camping scenario we go so rarely , but those are really perfect for that occasion! Thank you, Kendra. Have you tried this recipe with anything else like applesauce???

Thanks a million. Yes you can try applesauce. I always freeze any leftover pumpkin — works well. If I'm "on the ball" ;~ I measure it out so I just have to thaw it and use it for the next batch es. That's perfect! I always freeze it in my ice cube tray and I measured that each cavity holds about 2 tablespoons which makes measuring a breeze.

Hi, I'm trying to pin this recipe to my pinterest, but when I try to pin the photo of the recipe that I like a smaller photo vs the really long photo , it keeps posting the really long version with the 2 photos. I would prefer the smaller photo because it takes up less space on my page and is easier to see..

are you able to fix that from your end? I've been looking for a really healthy treat that I can have with tea, and look forward to trying this out. It looks like a great recipe to experiment with too. Hi Joanne, thank you for letting me know about this pinning issue.

I did indeed find some code that may have cause this problem. It should be fixed now, but do let me know if the issue continues.

And I would love to hear how you like these cookies and what kind of experiments you come up with. looking for some grab and go breakfasts! Can these be frozen?

and do you find that one cookie will suffice for breakfast and hold you til lunch? Hi Tammy, I have frozen these successfully though they are a little more crumbly after being thawed. The cookies are under cals which is about the right amount for a snack, a meal should be closer to cals.

One cookie will fill me until mid morning snack time. If you don't eat snacks, you could have 2 cookies or a piece of fruit with one. I just tried this, they came out perfectly!

Thank you for your healthy breakfast recipes! Hi Regina: My husband is not a big fan of either Pumpkin or Sweet Potatoes. I want to make these Pumpkin Breakfast Cookies.

Is there another Puree you might recommend for me to use. Maybe prune pure might work. With raspberries I'd be afraid it might get too tart. Applesauce is another safe bet 🙂. I'm wondering where is fine the nutrition facts for the Pumpkin breakfast cookies?.

I'm most interested in how many carbs, if any, are in them. The nutrition breakdown is at the bottom of the recipe box below. These are based on whole grain oats - so plenty of carbs This seems odd. Coconut oil has a very high smoking point, actually. I really like these cookies and my mom makes them regularly.

I was wondering - can steel cut oats be used? I don't think the steel cut oats would soften enough during baking and the cookies may not hold up very well. I would like to make something like this to keep in my locker at school Do these have a long shelf life? I've been meaning to post for a year - these have become a go-to recipe for me to keep for snacks.

I do a double or triple batch and then freeze them. They are great to bring to work as a snack or to grab for your purse if you are going out running errands. I send batches to my kids in college and their friends devour them too!!

Everyone who tastes these want the recipe! In reading the comments, I saw the suggestion for dark chocolate. OMG - I'm going to forget I saw that or I'll be eating them all the time. I'm not a huge pumpkin fan, but I love these!

Many thanks. Thank you for taking the time to leave your wonderful feedback, Sue! I love to hear how much you and everyone else likes this recipe. Wow Best cookies in the world!!!! I got to admit my whole family and myself are addicted to them!! Since I have a big family I always double the recipes and they came out perfect!!!

What I also did.. melted white chocolate and drizzled on it.. came out incredibly delicious thank you so much can't wait to try more of your recipes I love your website. Thank you so much for this mind-blowing feedback Ange! What a great note to end the year on 🙂 I love your idea of the white chocolate drizzle.

With the cranberries that reminds me of Starbuck's bliss bars. I don't keep both, so I often just pulse my regular oats in a blender to make 'imitation' quick oats.

My kids enjoyed it so much! Can't wait to try some of your other recipes! So happy to hear this is a kid-win! That's the ultimate compliment for me 🙂 Love to have you around here.

Let me know which other recipes you try. Great tasting, easy to prepare. I get up super early so great for travel in the car. Excellent cookies! These turned out perfect okay so they're not quite cool yet.. The rest I followed to the letter, which I almost never do.

Your recipe is spot on, and I look forward to the apple pie version. Haha thanks Terry! I wanted to make it as easy as possible to have portable breakfast. Two small cookies are just not as easy to hold on to as one big one 😉. Do these freeze well?

I'd like to make a double batch and freeze half. Just wondering if anyone has attempted to freeze them and if it works well.

Love these cookies! Thanks so much for the feedback Jan. I've found them just a touch looser once thawed after freezing.

They will fall apart more easily. I like a portable breakfast and I have quite a few things I can't eat these days. These pumpkin breakfast cookies are delicious, healthy, portable and easy to make.

A bonus is that they are so chewy that it makes this fast eater eat them slowly. Wow is all I can say. And I haven't even made them yet. Lol The reviews are incredible. Can't wait to get in the kitchen tomorrow!

I just tried your recipe. Thank you SO much for adding the nutritional information! As a diabetic, I'm always looking for meal and snack ideas, but very few people print this info. I am glad to hear it is helpful Dianne. But when there are lots of requests for nutritional info in a recipe, I'll plug the ingredients into myfitnesspal nutrition calculator.

That's the best I can do 🙂. Just made a batch. They were so good I made 2 more for friends. I tried to rate it 5 stars but the internet only lets me rate it at 3. Is there any subs for the coconut oil to lighten this recipe up?

I follow Wright watchers and the oil in this is making each cookie 7 smart points - which is pretty high. I am not familiar with weight watchers points. But coconut oil is one of the healthiest oils you can get if you aren't allergic.

It actually helps with your metabolism and feeling full longer. So I really wouldn't replace it, if you are trying to lose weight. I know some commenters use applesauce to replace oils, but frankly I believe the sugars in it even natural ones are worse for weight loss than any healthy fat.

Dear Regina, I just tried your recipe last night after seeing this on Facebook. I LOVE THEM. Here's the thing: My husband loves anything pumpkin spice.

I'm not all that fond of pumpkin pie unless it has an epic amount of whipped cream all over it. I loathe raisins in oatmeal cookies. Yet with this recipe of yours, it's hearty, it's delicious, it's satisfying, there's all these lovely levels of texture and taste, and warm out of the oven?

I can't wait to use this recipe as train tracks to run on - I want to try it with the maple syrup instead - I think that flavour would be stupendous. I may even substitute out the dried cranberries for dark chocolate chunks. I'm super excited.

THANK YOU. And I look forward to enjoying the e-book on working with coconut flour. We're not a GF household, but I do love the texture and taste of good coconut flour baked goods.

Thank you for your awesome feedback Yvette! And yes, this recipe is very versatile. Have fun experimenting with new flavors. This recipe looks delicious and, because of the rave reviews, I'm eager to try it.

I was wondering if these could be made as bars instead, and what adjustment s might need to be made.

I was also thinking they would be good to share at fellowship since I know some members are gluten-free. Hi Lorraine, I have never made this recipe into bars myself, but commenters mentioned they have done so successfully.

Using parchment etc. as lining should make it easier to remove from the pan. Hope this helps. You can use any other oil that you usually use for baking avocado, grapeseed, light olive, or even melted butter. Looks perfectly delicious! Will be trying this one.

Yes you can. Hi there , I am finding these need a bit more flavor, possibly some cinnamon? Otherwise a great recipe 🙂. These look amazing! Do you know if anyone has made them with powdered Stevia?

I'm going to try it, maybe adding a bit of applesauce for moisture. Will also try egg substitute. I think these would be great with dried cherries, or just traditional raisins. I have lots of food sensitivities and find so few recipes I can use -- this looks like something I can work with.

Can't wait to try them! Hi Joni, this recipe is really very adaptable, especially with the add-ins. I hope it all works out and you enjoy them! These look wonderful - will definitely make!

Would it be possible to add or substitute chia seeds with something? I also have coconut manna that I need to use with something. Help 🙂. Thank you Brenda! This recipe is really very adaptable. Maybe use chia instead of flax, or replace some of the seeds with it.

I have never used coconut manna, but I wonder if it could be used instead of coconut oil? I just discovered this recipe and am anxious to try it however, I can not digest fat so oil or butter will not work for me.

Would applesause work as an oil substitute or can you suggest something else? I have never tried to make them without oil, but if you end up trying maybe with a half batch first please let know. I would love to hear if it works. Just made these on the weekend for my 6yr old to be able to take to school.

We don't like Cranberries, so I used some dried blueberries unsweetened and I had no flax on hand so used hemp seeds that I ground up. Next time because there will be a next time! I want to try maple syrup instead of honey to see what kind of taste that gives.

And the best part is, my 6yr old loved them and wants to help me make them! These were delicious and I grabbed one and ate it this morning on my way to work. Very filling on top of being delicious. Thanks for the awesome feedback Tracy! Love the sound of dried blueberries.

This recipe is really easy adaptable with different add-ins. And I love to hear your kid wants to help you make them.

This cookie looks delicious. Unfortunately my husband is allergic to coconut oil. Initially I thought of using some sort mild liquid oil. But then realized coconut oil starts as a solid like crisco. Any idea what I can use in place of the coconut oil? Thanks in advance.

Hi Bonnie, regardless of its lower melting point, I believe you should have no problem subbing a different cooking oil for the coconut oil. Or even melted butter. Has anyone calculated how many Weight Watcher points 1 cookie would be? Sorry Roxanne, unfortunately I am not familiar with Weight Watcher points, but I hope another reader might see this who knows the answer.

I'm so excited about how easy and delicious these turned out to be. I'm also breastfeeding and love the fact that they are nutritious and filling! Thank you so much for sharing! I am so happy to hear you are enjoying the breakfast cookies, Laura. I was newly nursing when I developed this recipe and remember them being a lifesaver for snack attacks 🙂.

These look amazing and I am ready for pumpkin time! I can't have honey and was wondering if maple syrup would work in place? Can't wait to try this. Was just wondering, maybe people should check ovens with a thermometer, mine runes degrees below what it should be.

Could make a difference in cook time. Update: tasted great with the Goji Berries. Store was out of pumpkin purée so had to use sweet potato. Just made with pumpkin this time and used chopped dates and subbed half maple syrup and ginger syrup instead of honey.

Had to cook mine 25 mins though. These are awesome! Thanks so much! They are so versatile. I can't wait to try these. I've been looking for a cookie like this as I lost my old Weight Watchers recipe that was similar to this but with apple sauce but pumpkin is so much more nutritious.

I have Goji Berries on hand, so will try those in place of the cranberries. Thanks so much for sharing! I never leave comments but I am gluten free and this is the best cookie: great texture, satisfying flavors, and easy to prepare.

I froze half of the cookies and they did not crumble when I removed them for eating. I used butter instead of coconut oil, but I just purchased a jar of coconut oil to make another batch. I used a variety of dried fruits raisins, cranberries, prunes, and dates I chopped all of them into smaller bits and the fruit mixture was so delicious.

I also used a combination of pepitas and walnuts. I have passed the link to several friends who are always looking for healthy snacks. I thought I had already left a comment! But I want to thank you so much for this wonderful recipe. I found it over a year ago and have made it every week since then.

I have shared the recipe with many others too. You see I have been on a weight loss journey and these cookies have helped me to lose 32lbs. to date! I love having one or two for breakfast or as an afternoon snack. The lack of sugar and addition of healthy ingredients keeps me satisfied. I love them just the way you have the recipe written.

But sometimes I sub applesauce for the pumpkin or other nuts for the seeds. I put them in the freezer and just pop in the MW to thaw. I take the whole batch in an ice chest when I travel and it helps me to stay on my healthy eating path.

Yours must be the BEST comment I have ever received on my blog!! What a great testimony. I am really touched and so so happy that these breakfast cookies are helping you on your journey of healthy eating. Thank you for absolutely making my day, week, and entire month actually 😀.

You mentioned that you can add brewers yeast to make them lactation cookies. How much yeast should I add to the recipe above? Do I need to add any extra water or anything so they don't get dry? Hi Amanda, I actually only mentioned adding fenugreek and fennel to turn these into lactation cookies.

I am not familiar with using Brewers yeast, but maybe you can find another lactation cookie recipe to see how much they add per cookie? Orange zest and sesame sound like awesome add-ins! Thank you for your great feedback Christine 🙂. I've been trying to find a recipe like this but using quinoa instead of oats.

Could that be substituted and if yes, do you know how much cooked quinoa would be used instead? This recipe looks amazing and I'm so excited to try it! Quinoa breakfast cookies sounds like such a great idea Katie!

I never though of it before, but will have to give it a try. Until then unfortunately I can't give much advise. These cookies look amazing! So amazing I made a batch today. I used my own pumpkin that I had frozen this winter. I made sure most of the moisture was drained and squeezed out.

The other thing I did was press the dough into greased muffin tins and pressed them down well so they would stay in that round shape.

I baked them 20 minutes. They came out perfect and I have to say they were delicious! My husband loved them too! I love the fact that they are low sugar and carbs and they can replace breakfast on the go!

I will definetly make these again and again! so yummy! thanks for sharing this recipe! The only change I made is no craisins, sub golden raisins, i love them. Just found out I'm expecting my first so I'm trying to find yummy but highly nutritious and easy breakfasts! This fits the bill! Congratulations Teal!

And yes, fill up on those nutrients before any morning sickness sets in 🙂 These cookies are also perfect if you are nursing after having your baby. I had intense appetite during that time pregnancy cravings were nothing in comparison. Healthy oat cookies where my any time snacks.

At that time you could change the add-ins to include some fenugreek and fennel to make them into lactation cookies 🙂. I made these the other day and they're delicious to have for breakfast! The only thing I noticed is that they seem really delicate - they fall apart almost instantly when I pick them up.

I followed the recipe exactly, but they just don't seem to stay together, making them pretty messy to eat. Is there a trick to making them bind better? Hi Marlo, I am happy to hear you enjoy these cookies but so sorry they don't want to hold up for you.

Is it very humid where you live? The only time I recall having issues with the cookies staying in one piece was after freezing and defrosting them. Ive been looking for something like this for breakfast!!

I made them tonight and they are wonderful! they are not too sweet at all! I've tried lots of different breakfast cookies but these are by far my favorite!

I followed the recipe the first time but i will incorporate some of my favorites next time. Thank you for this recipe! Thank you so much for your wonderful feedback Christina 🙂 And yes, they are so versatile with any of your favorite add-ins.

These have to be packed with tons of nutrients! I'm sure everyone in my house would eat them. I'm definitely going to be making these! Thanks for the tips! Yes, these breakfast cookies are nutritional powerhouses.

Hope your family enjoys these as much as we all do. So according to Google my hearing is off, it is sweet meat pumpkin not Pete lol but yes it is a light green pumpkin the meat is super thick, I got as much meat out of a small sweet meat as I did a large orange pumpkin.

I have also made pumpkin pie with it as well I don't think anything you make with it could possibly taste wrong lol. Haha that's too funny. I hadn't heard about sweet meat pumpkin before either. I'll have to keep an eye open for it 🙂. These are so yummy!

We have sweet Pete pumpkin puree left over in our freezer and oh my goodness that blends well with the flavors and adds a hint more sweet my son loves making and eating these "cookies"! Happy to hear your son loves these too. What is sweet Pete pumpkin puree? A brand or special kind of pumpkin?

Even here in The Netherlands we love these cookies! My daughter takes them to school in her lunch box and all her friends want to have a bite 🙂 I could use some advice on how to make them less sweet. Can the amount of honey be reduced or substituted?

Greetings from the middle of Holland. Hello Andrea and greetings to Holland!! I grew up just across the border in Germany, by Osnabrück 🙂 How lovely to have you visit my blog and make my recipe.

I love hearing about your daughter and her friends devouring the cookies If you want them less sweet, I think you should have no problem reducing the honey amount. It shouldn't really affect the structure of the cookies.

All the best from Thailand currently 😀. Great recipe, thanks for sharing. I used a silicone bar pan. It made 10 bars and I baked them for 20 min. I just barely came across your blog for the first time last night, while I was searching for a new pumpkin recipe.

Preferably something yummy like cookies 🙂 Your recipe showed up while I was searching and I decided to give it a try. I must say I was so impressed! I made the recipe practically exactly as written, and I loved how flavorful they were for a healthy cookie!

They were packed full of nutrients, too, which I love. These are perfect for breakfast, or anytime really. Thank you for creating a healthy yet tasty cookie; sometimes it's difficult to have the best of both worlds! I'll have to check out more of your recipes 🙂. Thank you so much for your glowing review of this recipe.

I am so happy to hear they turned out to be what you were looking for. My aim with this blog is to serve you with nutritious AND delicious recipes. Would love to have you stick around 😉. These were yummy! I'm thinking next time to add a small amount of shredded coconut.

Oh yum, I can image how awesome dark chocolate will be in the mix 🙂 I love that these cookies are soo customizable with whatever you feel like or have on hand. I am sure they would be good as written but I made several changes.

they were so good that my usually very sharing grandson wouldn't even give one up to his dad Any way thank you some much for a wonderful recipe. Looks like breakfast cookies on the way to school tomorrow if there are any left. That is too cute about your grandson not wanting to share these cookies 🙂 And one of the best compliments ever!

Thanks so much for sharing with me. I made these cookies today! Instead of pumpkin seeds I used chopped pecans because that's what I had on hand. Love it! Love pecans! The add ins are totally adaptable to what you have on hand.

Thats what I always do 🙂. These cookies are fantastic! I made a double batch of these cookies today. They're great! I put then in an airtight container for storage but I was wonder if they need to be refrigerated and how long do they keep? With a double batch and depending on the size of your family, you'll probably need a few days to go through them all.

For longer than 1 day I refrigerate the cookies, for longer than 3 I store them in the freezer. The night before I just put them in the fridge and they are thawed for breakfast. Hi there - I have been wanting a recipe like this for years!

It was the first one I found on Pinterest, and the first attempt was a giant success! I made them this morning for my 5 friends, who were doing a fall hike they absolutely loved them! Thank you, thank you, thank you! Munching on these cookies on a hike sounds amazing!

Thank you so much for you wonderful feedback Valerie 🙂. I am pretty sure mine were raw pumpkin seeds. Since they are baked in the cookies they'll get some additional crunch anyway.

Hello there,. I just love the recipe pumpkin breakfast cookies I just printed out and am looking forward to making it during the Thanksgiving holiday!!!!

I'm sure others will enjoy this recipe 🙂 🙂 🙂. I am so excited to see this recipe. I have been eating ready made protein bars since going virtually sugar free 2 years ago. Is there any way to incorporate protein powder into the recipe or do you have others to point me toward?

I would like to start making my own treats but need to keep the protein levels up to mitigate the carbs. I have made a few no cook bars and have no experience baking with protein powder and dont know how it behaves. Any advice? Hi Karen, I see many bloggers bake with protein powder, I think you should have no problem incorporating it into this recipe.

I think you could replace it with protein powder without changing the texture. If you need to incorporate more though, you could add even more incrementally as long ad the mixture doesn't get too dry. You could also try reducing the amount of quick oat and replacing it with protein.

Hope these pointers help to get you started baking with protein powder. Otherwise you could always try searching for a "protein breakfast cookie" recipe. I just baked these cookies last night and Oooooooooooo, they were so yummy.

My hub was into the batch before they could even cool and we packed em up this morning for breakfast. This will definitely be a keeper throughout the year and so easy to prep too! Thank you for sharing! Thanks so much for your wonderful feedback. These cookies are awesome and soo popular this fall 🙂.

These are delicious! I have recently become a great fan of breakfast cookies after trying out Sarah,s from my new root, and your,s are the next gem I added to my list. I made some small changes, like using agave instead of honey due to honey losing most of its minerals and vitamins when heated above fahrenheit, or 40 celsius.

I also used raisins instead of cranberries and chia eggs because that,s what I had at hand. The result is a dense, chewy cookie that makes a wonderfully satisfying breakfast!

I will experiment with substituting some of the oatmeal with almonds, as another reader suggested, and also try a sweet potato version And I will def try your other breakfast cookie recipe as well! Hey Lady Montagu, so happy this recipe worked for you with the adjustments as well.

I am especially grateful about the chia egg feedback. As this will make it possible to veganize these cookies as well 🙂. These breakfast cookies sound great, perfect for the start of fall tomorrow. I just bought my first jar of coconut oil.

This may be a silly question, its my first time using coconut oil. Hi Aly, I have found that the difference between coconut oil measured as solid or liquid is minimal. Do whichever is easier for you. In the summer my coconut oil is always completely melted anyway. This recipe isn't very delicate like a French pastry might be.

Minor variations won't affect the result of delicious cookies 🙂. You mean to replace some of the oats with almond flour? I have never tried this, but feel free to experiment. And let me know how it goes 😉.

The recipe looks pretty interesting! But I live in Mexico and we don't find so easily pumpkins Do you think I could replace it with sweet potatoe pure or apple pure?

Hi Adeline, yes I have heard other people use apple sauce with success in this recipe. Sweet potato should work just as well. You could also try mashed banana. Fab recipe I can't wait to try!!

Do you think I could use mashed bananas instead of pumpkin purée? Hi Charlitte, yes, I believe it will work well with banana as well. Can these be made crispy by baking longer? Or adding something like a little almond flour? I'm not a fan of chewy cookies or granola bars.

Otherwise, they sound great! Making them thinner and baking longer might make the cookies crispy, but I am not sure since I never tried it. Pumpkin puree actually makes everything quite moist, so I am not sure these are the right cookies for you.

Again, this is just me speculating though. They are definitely soft like a cookie, with some crunch from the add-ins pumpkin seeds or whatever you choose.

I LOVE LOVE LOVE these. They're October in a cookie, which is just what I need to keep me going through these brutal 96 degree days in August. And they really do keep me going; I feel more energized after one of those than I have in a long time. So thank you! Tomorrow, I will enjoy these in a heavily airconditioned room with a mug of Berry Blossom tea.

Can't wait for fall Thanks soo much for your glowing feedback on these cookies, Krista! Reading this totally makes my day 🙂. I assume pumpkin baby food is pretty much pureed pumpkin?

If that's the case, I don't see why it wouldn't be a good substitute. Use the leftover pumpkin in smoothies! Or used a mashed banana instead, if you don't mind the banana taste. This recipe is awesome, exactly what I was looking for!

These are fantastic, with just the right amount of sweetness. I would love to pretend I have breakfast ready for the whole week now, but with a teenage boy around well, we'll see.

I used the dates I had on hand instead of going out for dried cranberries. I suspect raisins or any other dried fruit would work nicely too. I also spread the mix out in a jelly roll pan and cut the cookies into bars. The end product was thinner, so the baking time didn't increase at all.

I made a double batch for a new mom, and kept a few for myself because they were so good! Add the eggs one at a time, beating after each addition.

Scrape down the sides of the bowl. Gradually add the flour mixture and beat until well combined, scraping down the sides of the bowl as needed. Stir the oats, ground pumpkin seeds and cranberries into the dough.

Chill the dough in the fridge for 30 minutes. Preheat oven to F C. Line two baking trays with parchment paper. When the dough is chilled, use a large ice cream scoop to portion out six cookies per baking sheet.

Leave at least 2 inches 5 cm between the cookies, they will spread quite a bit. Chill the remaining dough in the fridge for the next round.

Bake for minutes until the edges are slightly browned. The centers may seem slightly underdone, but they will keep cooking as they cool down. Let the cookies cool completely on the baking trays before removing. Repeat with the remaining dough.

Christmas Pudding with Brandy Butter. Holiday Spirit Trifle. top of page. Oct 6, 2 min read.

Only 2 Tb of coconut oil. They came out great. Had them with my Mocha tea. That sounds wonderful, Martha! I'm so glad you could make the recipe work with the variations. Hi there, My girlfriend highly recommended these cookies, but I'm not supposed to have coconut oil; could I use extra light olive oil, or sweet almond oil instead, or would they fall apart?

Hi Lori! I think that extra light olive oil or almond oil would work in the cookies. They would just change the flavour a little but you are correct that a lighter tasting olive oil would be a good choice if you use it in baked goods like these cookies.

Let us know how it works out for you. I made these this morning and they are delicious! I used butter instead of coconut oil and could only find sweetened cranberries but I think it was perfect!

Shared some with friends and froze a few for a quick breakfast during the work week. Next time I will try maple syrup rather than honey. Thanks for your review, Sharon!

I'm so glad you enjoyed the cookies and maple syrup would be delicious! Wondering if fresh cranberries would work. I have a hard time finding sugar free dried fruits. Hi Krist! My only concern with replacing the dried cranberries with fresh cranberries is that the fresh ones would have more moisture and may impact how the cookies hold together.

You could definitely try it, though, and if the cookies don't hold together as well, they could work as breakfast granola instead. However, you could also dry the fresh cranberries in the oven at a low temperature to have a sugar-free replacement for store-bought dried cranberries.

Love that it a healthier cookie but it really lacked in flavour? Followed recipe but needed something? Hi Lori, thanks for your review and I'm sorry the flavour wasn't up to your tastes.

Some reviewers mentioned they added a few chocolate chips or ginger nibs into the cookies and found that tasty. This sounds so tasty! Will try making them soon.

I appreciate the nutritional information being provided! Not everyone takes the time to add that. Thank you! These were really good. I didn't taste much of the pumpkin spice flavor so I will double it next time.

Thank you for the recipe and I am excited to try again and play around with different add in. To bump up the protein a little I added a scoop of my vanilla protein shake powder. Hi Danielle! I'm so glad you enjoyed these cookies. The addition of the protein powder sounds wonderful.

These are great! I ran out of cranberries so used golden raisins instead and they were wonderful! Otherwise I followed the recipe to a T. Such a great way to prep breakfast for a couple days. I topped with homemade vanilla yogurt. Perfect breakfast cookie recipe! I love how you can sub for different ingredients once you get the hang of the function of each ingredient.

I've swapped in butter or yogurt for the the coconut oil, various dried fruits in place of the cranberries or added candied ginger which was delicious , applesauce for the pumpkin, extra egg white for the flaxseed when i ran out. They've been delicious every time. i like to keep them in the freezer and snag one as I head out the door to work.

By the time I get to my desk with a cup of coffee in hand, they're the perfect accompaniment to start my day. Such a nice treat and relatively healthy too!

Well done. Grace, how did you sub yogurt for the coconut oil? I would love to use plain Greek yogurt but wonder how it would work. Thank you in advance for your reply! I was looking for a fall breakfast cookie but this recipe is disappointing.

They were very bland and not worth calories each. These were good, but lacked a little bit of flavor. Not as healthy because of the added sugar, but they were delicious. So delicious! Do you have any tips if we prefer to use fresh blueberries instead of dried fruit?

Hi Megan, thanks for your question! I'm not sure that fresh blueberries would be a great substitute for the dried fruit since the stickiness of the dried fruit helps the cookies hold together and fresh blueberries might add too much moisture.

You could try dried blueberries, though. I hope this helps but don't hesitate to let us know if you have any other questions. These are SO GOOD! Awesome recipe! I also bought pumpkin seeds instead of pepitas maybe clarify in the recipe.

After trying to shell them I quickly abandoned it and just omitted them. Also had to use instant maple brown sugar protein oatmeal for the quick cooking oats all I had. Also added a small amount of tiny chocolate chips. Thanks for letting us know about your substitutions, Jen! It is wonderful when you can adapt recipes according to what you have on hand or what your tastes are.

I absolutely love these cookies! I have two of them for breakfast. I'm going to make them again, using raisins instead of cranberries. Can you please tell me what I can replace the coconut oil with? These sound amazing and I want to make them.

Hi Donna, you could try making the recipe with melted butter or a neutral-tasting oil like grapeseed oil or avocado oil. One of our readers even said they used yogurt in place of the coconut oil.

The smaller seeds do a good job filling in the nooks and crannies. I also double or triple this recipe and freeze the extras. Your revisions of the recipe sound great, Wendy! Thank you for letting us know how the recipe worked out for you. Honestly, there are so many ads this is wild.

I'm sorry you are finding the blog difficult to read with the ads. While some ads are interspersed through the blog articles, most are along the sides of the page.

If you are simply looking for the recipes, you can use the Jump to Recipe function, which will allow you to view the recipe without fuss. Soooo good! I definitely put 4x the amount of pumpkin spice in that was called for though.

Both my granddaughter and pregnant daughter love them! Hi Sarah, you could replace the coconut oil with melted butter or even a neutral-tasting oil like avocado oil or grapeseed oil if you like.

They definitely make a wonderful grab-and-go breakfast! To help save you even more time, you could make up a large batch to freeze and pull out cookies to thaw as you need them.

These came out so well. I added them to my yogurt almost more like a granola. Lower in fat which I love too. I used maple syrup and only old fashioned oats.

We eat these on trips in the car. I accidentally left out the pumpkin one time and found that we liked it better. I just make them spread on a cookie sheet.

When they are cooled I break them them up and put in a plastic bag. With some hot tea they make a great traveling breakfast. They do make wonderful snacks for traveling!

It is good to know that you can get a delicious biscuit without the pumpkin too. Thanks for your review, Leah. I just made these cookies, and I think they're great! Easy to make, pretty healthy - loaded with nutrition. I used maple, and didn't have cranberries so hey, dark chocolate chips worked as a good substitute.

But I'm looking forward to cranberries for tartness. My kiddos like to have them with milk or plain yogurt - like granola. Thanks for sharing the recipe - I know I 'll make them again.

I'm so glad you and your kids love this recipe! The addition of dark chocolate sounds wonderful! These sound really good. I'm wanting to use up some fresh cranberries. I know it sounds odd, but could I possibly use fresh instead of dried?

Hi Rebecca, I have never tried to make them with fresh cranberries but I think that should work too. The final cookies may be a bit more moist and maybe a bit more tart. Nice recipe, very versatile, not too sweet, perfect for a mid morning snack or to take for a hike.

I added half the amount of cranberries and put in coconut flakes to make up the difference. Forgot to grind up the flax seeds. Also found degrees too high, browned too quickly on bottom, degrees worked, could be my oven.

Not overly sweet but could drizzle a little icing if looking more for a sweeter snack. Perfect to use any leftover pumpkin from thanksgiving. Better than most granola bars you buy in the store. Okay, I want to reduce or eliminate the flax because it will block a drug I'm using, unfortunately.

I realize this will affect the texture and cohesiveness of the batter but I'm willing to try. Do you have any suggestions, maybe an extra egg, substituting flaked coconut or maybe chia seeds? although chia seeds can block the drug too due to the high salicylate amount.

I think the cookies might work fine without the flax. But if it doesn't hold together well, you can try another egg or maybe a couple tablespoons of oat flour to make up for the flax. Definitely NOT a pumpkin person so I will eliminate the pumpkin purée and pumpkin spice and just use organic cinnamon.

Thinking I will spread out and press firmly in a pan and use cookie cutters for cute shapes thereafter! How can I sub out coconut oil? My son has a tree nut allergy and I try to stay away from coconut as a precaution.

Some melted butter would be delicious as long as you are fine with dairy. Otherwise, a neutral-tasting oil like canola or sunflower should also work. Avocado oil is actually very neutral tasting and more healthy than seed oils.

Might want to give that a try. They sell it at Target and Walmart. Thank you so much for this recipe! I make these just about every week as break snacks at work. So much healthier than pretty much all the bars sold in stores.

I switch up the fruits, nuts, and seasonings -- today I made Maple Date Walnut, another favorite was Cranberry White Chocolate Vanilla Macadamia Nut! Seriously, I have never been this loyal to any recipe! Those flavour combinations sound amazing! Thank you for letting us know you enjoy this recipe.

Hi Donna, I think you could probably freeze the cookies without much change in the taste. One component that freezing can affect is texture, but that is usually only if the food is stored for a long time.

If you freeze these for only a few months, I think they will be fine. I've made these often, keep enough for a few days and freeze the rest and they freeze wonderfully. Excellent versatile recipe. Can I substitute something for the coconut oil?

I'm allergic to it but I want to try this recipe! I know butter can substitute it but so can applesauce mixed with another oil. Do you have any recommendations?

Hi Maggie, yes, melted butter would be great, but you should also be able to use any neutral-tasting oil such as avocado oil, grapeseed oil, or sunflower oil. I hope this helps!

Let us know how the recipe works out for you if you try it. These look delicious! Could they be made into muffins instead and if so, what would be the cooking time? Hi Cheryl, I think that you could probably bake these in muffin cups if you like, but they won't have a cakey texture and will likely be more of a chewy, granola bar texture.

You will want to make sure that you either grease the muffin tins or line them with muffin liners to ensure they don't stick. I'm not certain of the baking time, but it would vary depending on how large you make the muffins.

I recommend that you bake them for the 15 to 20 minutes listed in the recipe, and then extend it by 5-minute intervals if you find they need more time. You will know they are done when they are slightly golden around the edges and perfectly set.

Let us know how it goes if you try making these cookies as muffins. Taking them on the road! These pumpkin breakfast cookies are easy to make and super delicious! I added a mixture of pumpkin seeds, sunflower seeds, and dried cranberries from an organic salad topper mix from Nature Source which I had purchased from Costco.

I love that this is an easy to go breakfast or nutritious mid day snack at work! I would definitely make these again! It is so wonderful to know that you could modify this recipe with success!

I particularly love your idea to add white chocolate chips to the mixture. Sub for coconut oil? I'd love to make these for my mother in law, but she cannot have anything coconut related.

Replacing the coconut oil with some melted butter would be very delicious in these breakfast cookies. These look awesome!

Do you think replacing the quick oats with quinoa flakes would work? Also what are your thoughts about adding collagen powder? I've added it to other bars and cookies to increase nutritional density and protein!

I think both would great in here. Because quinoa flakes are finer than quick oats, I'd use less. Hi Mary Ellen, yes all rolled oats will work. I find the batter holds together a touch better with some quick oats, but it will works and taste the same with only rolled oats.

You could also pulse the rolled oats in a blender or food processor a couple of times, to get a similar effect as using half quick oats. These cookies are very filling and wholesome.

I'm looking forward to tossing in other additions like nuts, dried apricots, and coconut. Is there a way to keep them crisp? Hi Heide, I'm glad you enjoyed these cookies! I'm not sure if there would be a way to keep them crisp as the cookies contain quite a bit of honey and coconut oil.

They kind of end up more in the realm of a chewy granola bar texture. You might be able to retain a crisper texture if you bake them longer but I can't say with certainty what results longer baking time would yield.

Let us know if you try it with your next batch. These are the best! I love having them for breakfast but they're also a good nutritious snack. My go to breakfast on the go.

Maybe adding some mashed banana, or letting the flax meal soak in some water to become gel-like will work here. Could a use another oil?

Avocado, canola I'm not a fan of dried cranberries, so I substituted a mixture of dried apricots and prunes. I also cut the pumpkin seeds with sunflower seeds.

I can't eat flax, and I've substituted coconut and whole wheat flour both with great success. The best thing is that every single version has been delicious. I almost don't want to call them cookies because they are so nutritious. One of these little nuggets is the perfect snack to deliver the protein and energy you need to bridge to the next meal.

They are also the perfect cheat when you skip breakfast. Just gorgeous, easy food. Thank you so much! Thank you for the great review and for sharing which substitutions have worked for you.

I know this will help other readers too. Sorry, I don't have a cost breakdown. It really depends on your location too.

I divide my time between Mexico and Canada. Canned pumpkin and maple syrup is much more expensive in Mexico than Canada. Oats and flax are cheap usually. But add-ins like dried fruit and seeds can add up, especially if they are not native to your region.

Maybe you can mix things up with ingredients that are more local to you but have similar textures. Made these today, they taste really good but I need to add a little something to add bit more depth in flavour. I may try adding black pepper for a twist. I may also try the garam masala mentioned above.

I made these today as written, only substituting agave nectar instead of honey and they turned out great for our family's relatively clean lifestyle vegetarian and fresh and organic as possible.

I would NOT try to use a granulated fake sugar or eliminate the healthy oil as others have considered. They are not meant to be sweet so trying to substitute a fake alcohol sugar - which often have a distinctly unpleasant aftertaste - might ruin the nicely balanced oat and pumpkin flavor.

The oil is necessary to hold the cookies together and subbing something like applesauce for the oil which nicely absorbs into the oats might make the dough unmanageable and "gloopy. These are so easy to make and taste so good! They keep well in the fridge and sure make deciding what to have for breakfast easy!

Thanks for the recipe! Is it necessary to use a liquid sweetener? Would the cookies hold together if I was to substitute a granulated sugar substitute? I need to reduce the carbs from the added sweetener. I understand I would have to figure out the correct amount of sweetener just wondering if you can help with the idea as far as keeping the structure of the cookie based on your knowledge?

The liquid sweetener helps keep everything together, however you should be able to make it work with granulated sweetener. Been making these cookies for a long time. Love, love love them. Sometimes I will add walnuts and white chocolate chips. Today I did mini dark chocolate chips and half pumpkin seeds and half walnuts.

Will be making these forever. Making them right now for my co workers. I love all they ways you are making this recipe your own. Walnuts and chocolate chips sound like amazing add-ins for these. Hi, I am wondering if these turn out soft?

Or crunchy are they crunchy like store bought granola bars? No they are not crunchy. It is more like a firm baked oatmeal texture with some crunch from the pumpkin seeds in it. Made these and they came out amazing!! I used all old-fashioned oats as I don't have quick oats and subbed maple syrup instead of honey I also added crushed walnuts, dark chocolate chips and chia seeds to the recipe and they came out really well!!

Very easy recipe to follow, so delicious! Healthy and tasty These are hearty and good. I followed the recipe exactly as is and they turned out great! You could pulse some of the rolled oats in a blender to make them finer - more like quick oats. This makes the batter hold together a little better.

But it will also work with just rolled out. The flax is kind of optional although it helps a little to hold the cookies together. Maybe you can use some oat flour instead - I estimate about 2 tablespoons.

I made these delicious cookies and will be keeping this recipe as a new favorite in my household. I followed this recipe method with the exception of switching the dried cranberries for Chopped Crystallized Ginger. These Cookies are a healthy option for a healthy pack able to go snack. Gluten free is good anytime!

Thank you very much for this delicious recipe! Its a keeper! In fact this healthy cookie should be available in those fancy coffee shops! This is a great recipe, now pumpkin season is starting and I have a gluten-free diet at the same time.

The recipe can be made with sweetened or unsweetened cranberries. I would not make any changes to the rest of the recipe. Hi, I was wondering if these can be made into bars?

While I haven't tried making this recipe as bars, many commenters say they did. I'd probably use a square 8-inch pan. And bake at the same temperature, but baking time will probably be a little longer. I'd just check regularly until the bars are set. However, I can say that the basic concept of it works well.

No doubt my results would have been even tastier if I had followed the recipe exactly. I end up changing the additives or the spices or the flour composition.

This time I altered all three. I replaced half the pumpkin seeds with pecans and added almost that amount of sunflower seeds. I also added 1 t vanilla extract.

I folded in a single packet of Splenda. The result is good, but next time I will leave out the flour, baking powder, and Splenda. Our family LOVES these! I always double the recipe because we plough through them. Thanks so much for the recipe!!! This last time I added some orange zest and some orange juice making me need to add a bit more oats to get the right consistency , but they are FANTASTIC.

The orange really brings out a nice brightness and go with the pumpkin and cranberry so nicely. These are awesome. If my husband gives something a thumbs up it proves how good they are. Thank you for starting off our morning with a up!

I had to come back to your website just to let you know how much I love these! I've been trying to break out of my bagel rut with something that is healthy but will still satisfy me.

These cookies did the trick! The dried cranberries give them just enough sweetness and the pumpkin seeds add texture and crunch.

Will make again! No doubt, hands down THE best "healthy cookies" recipe I have ever made. I have tried many, many recipes somewhat similar to this and they have all been utter failures! I am beyond estatic to find one that is simple, easy, and so delicious!!

Thank you for sharing these with the world lol. Best breakfast cookies ever! How can there be so much cholesterol with only 2 eggs? Is it the coconut oil? I am not a fan of coconut so i use olive oil.

Still very delicious. We LOVE this cookie recipe! Wish me luck! Made this but used vegetable oil in place of coconut oil also substituted banana for the pumpkin and it came out great.

Just made these and swapped the coconut oil for extra pumpkin, the quick cooking oats for regular oat and then chickpea flour. I skipped the egg since there was ground flax seed already in them and just used the flax seed that was called for to make the egg substitute.

They came out so good I should have doubled the recipe because my son is finding it hard to stay out of them! So while I haven't made the oil substitution with more pumpkin, I would start with 2 extra tablespoons of pumpkin. Love these! I made them into bars because it was easier for me.

They turned out amazing! These are perfect. Hello - These look great! I did however substitute applesauce for the pumpkin puree and I found it was too moist before baking. Also, your printed copy indicates baking at but your video says degrees just an FYI. My yield was only 10 cookies - not quite sure why.

Where did you find unsweetened dried cranberries?! The only ones I can find all have oil and sugar added. I found unsweetened cranberries at Crest and Wal-Mart where the raisins are located.

These cookies are not very sweet, but knowing all the good-for-you ingredients makes them tastier. Thanks for this recipe - my family LOVE it. I have started squishing it into a baking tray and then cutting into bars once cooked.

Again, thanks - this recipe is on high rotation here! Hi Trudi, so great to hear you family love the recipe and you found a way to make it that works well for you.

It's really great to hear this recipe works as bars too. Hi Regina. I was wondering however would it be possible to leave the eggs out to make it vegan? If so would I have to substitute it with anything else to get the same results?

You can use flax meal, look up the egg replacement in one of her other breakfast cookie recipes or online, its wicked easy! Just make sure to let the flax meal and water sit to the side and get sticky before mixing into the 'dough'.

Good Luck! So yummy! I added some dark chocolate chips too. I can imagine so many variations of this recipe! There are so many ways to switch these up. I have a few other flavor varieties but would love to hear what else you come up with.

I really liked these. I also added lots of cinnamon and more pumpkin pie spice. I have made them with raisins and with chocolate chips and like them both ways. Thank you for a delicious breakfast option. These are great!!!! I was skeptical, but super glad I tried this!!!! A million thanks!!!!

Really looked forward to making these but I'm a little disappointed how bland they taste. Will make them again but will add more spices and chocolate chips.

Hello Charlotte. I have really enjoyed reading your essays and am impressed by your can-do attitude and real life examples. I plan on home schooling my three wonderful children, but I am not sure if my lesson plans and schedule will be sufficient, or how to manage the household duties around it.

Also my husband is concerned that it won't be enough to get them into college later. Any advice you can offer to a mom with a lot of heart, but not a lot of structure?

My deep appreciation in advance. really cool site. I just tried these, but when I put them on the baking sheet, they didn't want to hold together. Any suggestions? They look so good! These are soooo good, and super healthy!

I stumbled upon this recipe a few weeks ago, and have been making them regularly ever since. They freeze really well, which helps maintain their freshness. I was a bit short on pumpkin seeds one time, so made up the difference in chopped walnuts. Loved that.

Also, I didn't have any pumpkin spice seasoning on hand, so I just combined cinnamon, allspice, cloves, and a heavy hand of freshly grated nutmeg instead. This recipe seems to be quite versatile. I bet it would also be great with chopped dates. Possibilities are endless! I love that they are not overly sweet.

Great with a cup of coffee! Thank you so much for this wonderful recipe. Yes it's a totally versatile recipe! I often substitute the add ins with what I have on hand and it always comes out great. Glad to hear you've had the same experience. Do you suggest freezing them uncooked or cooked?

Or do they freeze well either way? Thank you in advance! I have made these a few times. The first time I didn't have coconut oil so I used butter. And I added dark chocolate chips. They were amazing. This time I used coconut oil and chocolate chips and they taste pretty much the same.

I guess my only issue with them is I keep eating them all. Like I made a doubt batch and find myself snacking on them all day lol. I downloaded this recipe quite some time ago and it's a staple in our freezer now.

I triple or quadruple the recipe in a giant bowl to make enough "cookies" for a few weeks — just take 1 per family member out in the morning — take only a few minutes to thaw.

If I don't do that they get snapped up too quickly. They are delish and such an easy "grab it" breakie in the morning. THANK YOU so much for sharing. Hi Janette, thank you so much for sharing what a success this recipe is in your family! I might have to implement the freeze-rationing in our family too 😉.

I have a question about the coconut oil, my husband is deathly allergic to coconut is there some other oil that can be used as most recipes tend to call for coconut oil. I would try sunflower, walnut or avocado oils.

They are lighter and won't give it a weird taste. Sunflower is probably the least pricey of those. You could also try googling "oil substitutes in baking", and see if you can leave out the oil altogether. Sorry i meant cookies I am not so sure. They are not super dry, crispy cookies.

Because of the pumpkin they are on the moist side and they don't have a lot of sweetener so they spoil quicker at room temperature. These looked good in the picture. I made them, it was easy, and my family and I love having these an option for breakfast.

Thanks for sharing. Regina, your cookies look amazing, cant wait till payday to go and purchase the ingredients i need now thru valentines day is my busiest cooking and baking time of year! This is a simple recipe with simple ingredients my family loves anyway!

I am always trying to make healthier recipes, and this would be a fabulous way of taking over processed, over sweetened, fat filled breakfast foods! We love pumpkin all year long my son has one thing he asks for his birthday, and that is to make his absolute favourite food, and that is my hearty pumpkin soup.

It is very healthy, filling, and tastes amazing. So every year when I ask him what he wants for his birthday, he tells me this soup, that he has loved since he was about 3 years old!! I raised an adventurous eater, i never had a problem introducing new and unusual foods to him as he grew up!

And when I did make it for my son's bday this year, my husband pops off and says that he wants it for his bday from now on too!! I cannot keep enough of these in my house.

I have to triple the recipe every time I make them. My entire family loves them!! Woah I LOVE to hear that your family loves these so much.

They disappear way too quick around here too. If I am supposed to avoid coconut, what other oils or foods do you recommend substituting? Hello Regina, I saw these shared on Facebook, and look forward to trying ALL of the recipes. A woman after my own baking heart with the food combinations.

Beautiful colors too. I looked through all the reviews where you gave alternatives for swap outs so I don't ask you the same thing.

My husband is diabetic, I tend to use Stevia as sweetener in baking. I don't forsee problems using Stevia is I have the eggs and flax as bi ders. Hi Ahlisha, wow kudos to you for reading all the many comments on this post. Would love to hear how the stevia substitute worked out for you.

Made them this morning. LOVED THEM. Thanks so much for your comments Eunique! I often use raisins when I don't have cranberries as well. But never tried coconut flour in this recipes. So it's great to know this worked for you.

Oh yes! Never thought of the camping scenario we go so rarely , but those are really perfect for that occasion! Thank you, Kendra. Have you tried this recipe with anything else like applesauce??? Thanks a million. Yes you can try applesauce. I always freeze any leftover pumpkin — works well.

If I'm "on the ball" ;~ I measure it out so I just have to thaw it and use it for the next batch es. That's perfect! I always freeze it in my ice cube tray and I measured that each cavity holds about 2 tablespoons which makes measuring a breeze.

Hi, I'm trying to pin this recipe to my pinterest, but when I try to pin the photo of the recipe that I like a smaller photo vs the really long photo , it keeps posting the really long version with the 2 photos. I would prefer the smaller photo because it takes up less space on my page and is easier to see..

are you able to fix that from your end? I've been looking for a really healthy treat that I can have with tea, and look forward to trying this out. It looks like a great recipe to experiment with too. Hi Joanne, thank you for letting me know about this pinning issue.

I did indeed find some code that may have cause this problem. It should be fixed now, but do let me know if the issue continues. And I would love to hear how you like these cookies and what kind of experiments you come up with. looking for some grab and go breakfasts!

Can these be frozen? and do you find that one cookie will suffice for breakfast and hold you til lunch? Hi Tammy, I have frozen these successfully though they are a little more crumbly after being thawed.

The cookies are under cals which is about the right amount for a snack, a meal should be closer to cals. One cookie will fill me until mid morning snack time. If you don't eat snacks, you could have 2 cookies or a piece of fruit with one.

I just tried this, they came out perfectly! Thank you for your healthy breakfast recipes! Hi Regina: My husband is not a big fan of either Pumpkin or Sweet Potatoes.

I want to make these Pumpkin Breakfast Cookies. Is there another Puree you might recommend for me to use. Maybe prune pure might work. With raspberries I'd be afraid it might get too tart. Applesauce is another safe bet 🙂. I'm wondering where is fine the nutrition facts for the Pumpkin breakfast cookies?.

I'm most interested in how many carbs, if any, are in them. The nutrition breakdown is at the bottom of the recipe box below. These are based on whole grain oats - so plenty of carbs This seems odd.

Coconut oil has a very high smoking point, actually. I really like these cookies and my mom makes them regularly. I was wondering - can steel cut oats be used? I don't think the steel cut oats would soften enough during baking and the cookies may not hold up very well.

I would like to make something like this to keep in my locker at school Do these have a long shelf life? I've been meaning to post for a year - these have become a go-to recipe for me to keep for snacks.

I do a double or triple batch and then freeze them. They are great to bring to work as a snack or to grab for your purse if you are going out running errands. I send batches to my kids in college and their friends devour them too!!

Everyone who tastes these want the recipe! In reading the comments, I saw the suggestion for dark chocolate. OMG - I'm going to forget I saw that or I'll be eating them all the time. I'm not a huge pumpkin fan, but I love these! Many thanks. Thank you for taking the time to leave your wonderful feedback, Sue!

I love to hear how much you and everyone else likes this recipe. Wow Best cookies in the world!!!! I got to admit my whole family and myself are addicted to them!! Since I have a big family I always double the recipes and they came out perfect!!! What I also did..

melted white chocolate and drizzled on it.. came out incredibly delicious thank you so much can't wait to try more of your recipes I love your website.

Thank you so much for this mind-blowing feedback Ange! What a great note to end the year on 🙂 I love your idea of the white chocolate drizzle. With the cranberries that reminds me of Starbuck's bliss bars. I don't keep both, so I often just pulse my regular oats in a blender to make 'imitation' quick oats.

Portion dough into 18 balls about ¼ cup each and divide between 2 parchment-lined baking sheets, spacing 3" apart. Sprinkle with sea salt and bake cookies, rotating pans halfway through, until edges are slightly browned and firm but centers are still soft, 18—20 minutes.

Transfer to wire racks; let cool. How would you rate Chocolate Chunk—Pumpkin Seed Cookies? Leave a Review. Next time I will add more cayenne. I reduced the sugar per other reviewer's suggestions, and I'm glad I did.

I ended up omitting the seeds entirely because of a shopping mistake, and only had semi-sweet chips at home due to quarantine. I added a bit of cayenne, and I wish I added more!

Los Angeles, CA. This is my new favorite cookie recipe and everyone who tries them loves them. They are salty and sweet, chocolaty and peppery, soft and crunchy! I do cut down on the sugar, increase the cinnamon, add cayenne to the paprika and a bit of ground cloves. These are wonderfully chocolaty!

Fort Worth, TX. Great recipe! The texture and flavour is delicious and also works as a good base. Easy to make grain-free and vegan! Used almond flour, coconut oil a bit less than 1 cup , and a flax egg 2. So good!

I've been making these, our favorite chocolate cookies, since , with a few changes. I use roasted unsalted sunflower seeds instead of pumpkin seeds. And I make smaller cookies than the original recipe, baked for 10 to 12 minutes. Santa Barbara, California.

These cookies are not for the chocolate-faint-of-heart! They are delightful dark chocolate cookies that don't overdo it on the sweetness.

I wound up almost halving the pepitas quantity, and used a dark chocolate baking bar roughly chopped for 1 cup of the chocolate used rather than just chips. Turned out fantastic! I love them very much, they are perfect for autumn.

I would probably up the cinnamon quantity next time because it is a violently chocolate cookie, but the ones I've made still are fantastic. New Orleans, Louisiana. Great flavor on these cookies. I'm not wild about all chocolate desserts, but the addition of spice and salt really added a nice, subtle flavor dimension to this perfectly textured treat.

I followed recipe exactly, but without pepitas I mistakenly though I had on hand-- I did not. I got 21 out of the batch, and the size was generous.