Name: Pumpkin Cranberry Pecan Breakfast Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 1 flax egg (1 tablespoon flax meal mixed with 2 1/2 tablespoon of water. Let it set for 10 minutes.); 3/4 cup + 2 tablespoons pumpkin puree; 5 tablespoons maple syrup; 1 1/2 teaspoons vanilla extract; 1 1/2 cups gluten free rolled oats; 1/2 cup gluten free quick oats; 2 tablespoons flax meal; 2 tablespoons unsweetened unflavored protein powder; 1 teaspoon ground cinnamon; 1 teaspoon pumpkin pie spice; 1/4 teaspoon kosher salt; 1/4 cup dried cranberries; 1/4 cup pecans, chopped

Pumpkin Cranberry Pecan Breakfast Cookies are great for a grab-and-go breakfast, post workout refueling or a healthy snack or dessert. Full of protein, carbs and plenty of pumpkin spice!

I made another pumpkin recipe for you guys. Pumpkin Cranberry Pecan Breakfast Cookies. I figured I better get them out soon or everyone will be over pumpkin and on to eggnog and gingerbread. I have a couple apple recipes planned, but I figure people don’t lose interest in apple as fast as pumpkin. Gee, maybe that’s because you start seeing pumpkin spice lattes advertised everywhere before it’s even August. That was sarcasm in case you didn’t catch on.

Anyways, I love pumpkin recipes, I just don’t have the obsession with them like some people do. There’s nothing wrong with it, but do we really need to add pumpkin spice to EVERYTHING? It’s in cereal, yogurt, cookies, candy, chips, gum, body wash and the worst…pizza. Why?

I like to limit my pumpkin spice use to more traditional and not weird uses, like these breakfast cookies. I call them breakfast cookies because they’re made with wholesome ingredients that you could essentially use in a bowl of oatmeal. Since oatmeal isn’t the most portable breakfast, turning it into a cookie is the perfect solution.

I actually prefer having one of these Pumpkin Cranberry Pecan Breakfast Cookies for an afternoon snack. I’m more of a savory breakfast person. But for those of you who like something a little sweet (but not too sweet) in the morning, you’ll love these cookies!

Just like your bowl of morning oatmeal, these cookies are definitely not light on carbs, but that’s okay because whole grain carbs are good for the body as long as you’re not overdoing it on them. Along with the pecans, I gave these cookies an extra boost of protein by adding unflavored protein powder to them. I always like to have a little extra protein with my breakfast or snacks so that it keeps me satisfied longer than 30 minutes.

The texture of these breakfast cookies is soft, a little caky with a bit of chew. They aren’t super sweet, because I don’t like my breakfast and snack food to leave me with a sugar buzz the way dessert does. If you want to add even more protein to the cookies, spread some almond butter over the top before eating one, it’s delicious!

Pumpkin Cranberry Pecan Breakfast Cookies

Yield: 12

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

1 flax egg (1 tablespoon flax meal mixed with 2 1/2 tablespoon of water. Let it set for 10 minutes.)
3/4 cup + 2 tablespoons pumpkin puree
5 tablespoons maple syrup
1 1/2 teaspoons vanilla extract
1 1/2 cups gluten free rolled oats
1/2 cup gluten free quick oats
2 tablespoons flax meal
2 tablespoons unsweetened unflavored protein powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt
1/4 cup dried cranberries
1/4 cup pecans, chopped

Instructions

Preheat oven to 350° F. and line a baking sheet with parchment paper.
Stir together all of the wet ingredients in a bowl until combined. In a separate bowl, stir together all of the dry ingredients minus the cranberries and pecans. Pour the wet ingredients in with the dry and stir together just until combined. Add in the dried cranberries and chopped pecans and stir until incorporated.
Use a cookie scoop (approximately 3 tablespoons) to scoop the mixture evenly onto the prepared baking sheet. Spray your hand with non-stick cooking spray and flatten the cookies slightly. (They won't spread in the oven) Bake in the preheated oven until they're set and golden brown around the edges, approximately 15-20 minutes.
Cool the cookies completely on the baking sheet then store them in an airtight container in the refrigerator or freezer.

Notes

The dough will be fairly wet/sticky. If you let it sit for 5 minutes or so the oats will absorb some of the moisture and it will be easier to work with.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 123Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 64mgCarbohydrates: 20gFiber: 3gSugar: 8gProtein: 4g