"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin Breakfast Cookies Recipe

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This recipe for Pumpkin Breakfast Cookies, by , is from NWMPC Miner's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Peggy Vanderbilt

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup coconut oil (melted)
1/4 cup honey
1 cup rolled old-fashioned oats
1 cup quick cooking oats
2/3 cup dried cranberries (unsweetened)
2/3 cup pumpkin seeds
1/4 cup ground flaxseed
1 teaspoon pumpkin pie spice
1/2 teaspoon sea salt
1/2 cup pumpkin puree
2 eggs beaten

Directions:
Directions:
Preheat oven to 350. Line a baking sheet

In a small bowl warm coconut oil and honey (either microwave or on the stovetop)

In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.

Drop about 1/4 cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won't spread while baking). Bake for about 15-20 minutes until edges are lightly browned.

Let cookies cool on baking sheet before moving to an airtight storage container.

Number Of Servings:
Number Of Servings:
12 Cookies
Preparation Time:
Preparation Time:
10 Minutes
Personal Notes:
Personal Notes:
To make vegan, replace honey with maple syrup or agave and use an egg replacement like flax egg

 

 

 

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