Pumpkin-Cherry Breakfast Cookies
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
These pumpkin-cherry breakfast cookies are made with whole-wheat flour, oats, pumpkin, and dried cherries. They are a wholesome, portable breakfast option.
Ingredients
- 2 cup whole-wheat flour
- 1 cup old-fashioned oats
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 pure pumpkin
- 1 cup melted coconut oil
- 1 cup packed brown sugar
- 1 large egg
- 1/2 cup roasted, salted pumpkin seeds
- 1/2 cup dried cherries
Nutrition (per serving, estimated)
Estimated based off 10 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 25.5 mg
- Iron: 1.21 mg
- Magnesium: 38.7 mg
- Phosphorus: 92.1 mg
- Potassium: 133 mg
- Zinc: 0.89 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 cup whole-wheat flour
- 1 cup old-fashioned oats
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 pure pumpkin
- 1 cup melted coconut oil
- 1 cup packed brown sugar
- 1 large egg
- 1/2 cup roasted, salted pumpkin seeds
- 1/2 cup dried cherries
Let's Cook
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Step 1.
Preheat the oven to 350°F.
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Step 2.
In a medium bowl, whisk together the whole-wheat flour, old-fashioned oats, baking soda, pumpkin pie spice, and salt. Set aside.
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Step 3.
In a large bowl, using a mixer on medium speed, beat the pumpkin, melted coconut oil, brown sugar, and egg until well combined. Gradually beat in the flour mixture, then stir in the pumpkin seeds and dried cherries.
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Step 4.
Scoop the dough onto a large parchment-lined baking sheet, forming 16 mounds spaced about 2 inches apart. Flatten each mound into a disk about 4 inches in diameter.
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Step 5.
Bake for 20 to 25 minutes, until the bottoms are dark brown. Transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2 days.