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!
This post has been updated since it was originally posted on 10/4/2017
Why I love them
- Quick and Easy Breakfast – You can make these breakfast cookies ahead of time, freeze them, and then pull a couple out whenever you need a grab-and-go breakfast or snack.
- Whole Grains – Oats are a whole grain and a good source of fiber.
- Vegan and Gluten-Free – If you follow a vegan or gluten-free diet these cookies are for you. If you don’t you should still make them because they’re delicious!
- Easy to customize – If you don’t like dried cranberries and pecans I’ve listed some alternative add-ins below.
What are breakfast cookies?
Breakfast cookies are similar to a granola bar, but soft and chewy like a cookie. Unlike cookies you eat for dessert, they’re quite healthy. Made with oats, no refined sugar, butter or oil. They can be stored in the refrigerator or for several days or in the freezer.
Ingredients you’ll need
- Flax meal – to make the flax egg.
- Pumpkin purée – Be sure it’s unsweetened and not pumpkin pie filling.
- Maple syrup
- Vanilla extract
- Rolled oats and quick oats
- Pumpkin pie spice and ground cinnamon – Warm flavored spice blend that’s classic for sweet pumpkin recipes.
- Protein powder – use unsweetened and unflavored if possible. If not, stick with vanilla.
- Dried cranberries
- Pecans – Toast the pecans for the best flavor.
How to make pumpkin cranberry pecan breakfast cookies
Making breakfast cookies is just like making any other cookies. Start by preheating the oven. Line a baking sheet with parchment paper so you don’t risk having the cookies stick to the pan.
Make the flax egg by combining 1 tablespoon of flax meal with 2 1/2 tablespoon of water. Let it set for 10 minutes, it should look thick and sticky.
In a small bowl whisk together the pumpkin purée, maple syrup, vanilla, and flax egg. In a large bowl combine the oats, spices, salt, protein powder, flax meal, dried cranberries and pecans.
Add the wet ingredients into the dry and stir everything together until combined. The dough will be quite sticky, so I recommend letting it rest for 5-10 minutes allowing the oats to absorb some of the moisture.
Use a cookie scoop or measuring spoon to scoop out approximately 3 tablespoons of the dough. Place the dough onto the baking sheet and use a damp hand to press them down into a flattened cookie shape. You need to do this because the cookies won’t spread as they bake.
Bake the cookies until they’re set and golden brown around the edges.
Variations and Substitutions
- Substitute a flax egg with one chicken egg.
- Cranberries and pecans can be substituted with your favorite nut and dried fruit. Raisins and walnuts, dried cherries and pistachios or almonds would be good combinations.
- Substitute protein powder with a couple tablespoons of almond butter.
Storage and Freezing
Storage – Once the cookies have cooled completely, store them in an airtight container in the refrigerator for 3-4 days.
Freezing – Let the cookies cool completely on the baking sheet. Place the cookies in an airtight container. If you are stacking them on top of each other, place a piece of parchment paper in between them so they don’t stick. Freeze for up to 3 months.
More Pumpkin Breakfast Recipes
Did you make these pumpkin cranberry pecan breakfast cookies? I’d love if you’d leave a recipe rating and review below.
- 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
- 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.
- 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.
Amount Per Serving: Calories: 123Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 64mgCarbohydrates: 20gFiber: 3gSugar: 8gProtein: 4g