Fall Harvest Breakfast Cookies

There is no other season quite like fall-the crisp air, crunching leaves, cozy fires, and of course-pumpkin flavored everything! I love to experiment with new recipes and find new ways to incorporate the flavors of fall.

Fall harvest inspired breakfast cookies. Start your morning off right with these delicious pumpkin cookies.

Canned pumpkin is a great choice for recipes from desserts to soups and everything in between so I knew it was going to be a key ingredient in these Fall Harvest Breakfast Cookies. They are loaded up with great natural ingredients and are gluten free, dairy free, and vegan.

Whether you are looking for a quick breakfast chock full of good for you ingredients or a healthy afternoon snack this recipe has you covered!

Fall harvest inspired breakfast cookies. Start your morning off right with these delicious pumpkin cookies.

Fall harvest inspired breakfast cookies. Start your morning off right with these delicious pumpkin cookies.

Fall Breakfast Cookies
Serves 24
A delicious fall inspired breakfast cookie to start your day off on the right foot.
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204 calories
30 g
0 g
9 g
2 g
4 g
69 g
134 g
5 g
0 g
5 g
Nutrition Facts
Serving Size
69g
Servings
24
Amount Per Serving
Calories 204
Calories from Fat 82
% Daily Value *
Total Fat 9g
14%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 134mg
6%
Total Carbohydrates 30g
10%
Dietary Fiber 1g
4%
Sugars 5g
Protein 2g
Vitamin A
1%
Vitamin C
1%
Calcium
1%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups quick cooking oats
  2. ¼ cup real maple syrup
  3. ½ -¾ cup dried cranberries
  4. ¼ cup coconut oil
  5. 2 flax eggs (2T ground flax with 6T warm water, let sit)
  6. 1 tsp.pumpkin pie spice
  7. 1 tsp. Vanilla extract
  8. ¼ tsp. salt
Instructions
  1. Preheat oven to 350℉.
  2. Line baking sheet with foil, parchment paper, or a silpat mat. If you do not already own a silpat mat and you enjoy baking I recommend grabbing one. They help your food to cook evenly, make cleanup easier, and cuts out the waste of throwing foil away repeatedly.
  3. Combine all ingredients in a large bowl until well mixed, mixture will be a sticky still. These breakfast cookies are meant to be just lightly sweetened but you can add a bit more maple syrup to increase the sweetness.
  4. Scoop heaping tablespoons of mixture onto prepared pans, flatten gently with your palm.
  5. Bake for 16-18 minutes until golden brown.
  6. Allow to cool completely.
  7. Store in an airtight container in the refrigerator.
  8. Heat for 10-15 seconds in the microwave or toaster over to warm.
Great tip
  1. Get creative and customize these breakfast cookies with your favorite add ins like pecans, walnuts, sunflower seeds, pumpkin seeds, or even chocolate chips. Stir in a ¼ cup of whichever one you like, if mixture is too dry to hold together add a bit more coconut oil.
beta
calories
204
fat
9g
protein
2g
carbs
30g
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Alexis Mathews https://alexismathews.com/