Pumpkin Oat Cookies With Seeds

These healthy Pumpkin Oat Cookies are great grab-and-go breakfast or snack. They are made wholegrain oats, cranberries, pumpkin seeds and honey.

For busy mornings and quick breakfast here us the breakfast already waiting in the fridge.

Some mornings are harder than others. So for the hard ones, super-rough mornings that you can grab some make-ahead breakfast like these pumpkin oatmeal cookies.

They are like having a bowl of yummy oatmeal with lots of mix-ins only without the bowl. The convenient cookie shape offers itself for breakfast on-the-go.

HOW TO MAKE PUMPKIN OAT COOKIES

Use rolled and oats but chop one cap in blender for a texture that isn’t too dense but still holds together well.

Note: To make these pumpkin oatmeal cookies gluten free, be sure to use certified gluten free oats.

Eggs act as a binder, and honey adds just a little sweetness to these pumpkin oat breakfast cookies. But again, you can make this recipe by substituting maple syrup for example.

Baked pumpkin puree is complemented with cinnamon.

Ground flax seed ups the nutritional value of the cookies. And pumpkin seeds and cranberries pair really well with pumpkin and give the cookies great flavor and texture contrast.

To shape the batter into cookie shape, use 1/4 cup sized measuring cup. Just dip the measuring cup into the oat mixture to fill it up. Then tap it onto the parchment lined baking sheet and the batter already comes out looking like a cookies – flourless pumpkin oatmeal cookies that is.

Then flatten them a little bit, because these cookies won’t spread at all during baking.

Serve with coffee or milk.