Pumpkin Breakfast Cookies – #FilltheCookieJar

Welcome to the August reveal of Fill the Cookie Jar – a monthly Facebook group that shares cookie and cookie bar recipes based on a specific theme. This month the theme was anything that makes you think of kids or back to school. I decided to with the “Back to School” route and chose a breakfast cookie. This summer has been a break from making breakfast for my daughter since she went to camp, but with school starting in a few short weeks, I need to get back to brainstorming ideas for her. She’s not a big fan of breakfast to begin with, so this cookie is the perfect compromise. It’s full of oats, cranberries, walnuts and some extra ingredients to make them healthy. She gobbled one up right after I took them out of the oven and told me how good they were and how she wanted a second one.

1/4 cup coconut oil, melted
1/4 cup honey
1 cup old fashioned oats
1 cup quick cooking oats
2/3 cup dried cranberries
2/3 cup chopped walnuts
1/4 cup ground flax
1 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup pumpkin puree
2 eggs, beaten

Preheat oven to 325 degrees and line a baking sheet with parchment paper. In a glass measuring cup, warm the coconut oil and honey together. Set aside to cool.

In a large bowl, combine the two types of oats, cranberries, walnuts, flax, pumpkin pie spice and salt. Stir in the pumpkin puree, eggs, and oil-honey mixture until well combined. Scoop the batter out using at 1/4 measuring cup and place on the prepared baking sheet. Press down slightly until the cookies are around 1/4-1/2 inch thick. I kept mine on the thicker side.

Bake for 15 to 20 minutes until the cookies are golden brown. Cool completely on the baking sheet and then transfer to an airtight container. Enjoy!

Check out all the other bloggers participating in this month and find out what they were baking using the link below!

Source: LeelaLicious