Pumpkin Seed Superfood Breakfast Cookies

gluten-free, dairy-free, sugar-free, shred-friendly

Little John asked for cookies for breakfast this morning.  So momma made cookies.

Goes into pantry.  Gathers healthy, fall colored ingredients.  Mixes together.  Hopes for best.  With a little inspiration from Pinterest of course.


Honey & coconut oil looks gross mixed together.


I decided to double the recipe so I would have extra for Wine & Wellness tonight.  But I didn’t think to use a bigger bowl…..


Much better.  And the fairy dust of basics: pumpkin pie spice.20160920_081029

It saddens me to report that I had to use 2 bowls for this recipe.  Unbeaten eggs in cookies = gross.


Beaten eggs + dry ingredients + coconut oil honey mixture + pumpkin puree = this pretty, fall looking cookie “dough.”


me: buys all organic & obsesses about kids’ diets

also me: lets them eat cookie mix with raw eggs.


drop onto cookie sheet in spoonfuls and shape by hand.


Bake for 16 minutes at 350 degrees F.  Why 16? Because I set the timer for 15, but was changing Hank’s diaper when it went off.  An extra minute passed before I took them out of the oven and they were perfect.  So I’m sticking with 16.


Healthy breakfast cookies that will keep in the freezer for the mornings we are running late for school.  (every morning)20160920_085610

Yields: 12 cookies
Prep & Cook time: long enough to sit at the counter and drink two cups of coffee while the kids watch Netflix.


  • ¼ cup organic virgin coconut oil, melted
  • ¼ cup honey
  • 2 cups old fashioned rolled oats, gluten-free
  • ⅔ cup unsweetened, dried cranberries
  • ⅔ cup pumpkin seeds
  • 1/4 cup hemp hearts
  • 2 T chia seeds
  • ¼ cup ground flaxseed
  • ½ t sea salt
  • 1 t pumpkin pie spice
  • ½ cup pumpkin puree
  • 2 eggs, beaten


  • Preheat oven to 350 degrees F and line cookie sheet with parchment paper
  • Melt coconut oil in a large bowl in microwave, add honey and mix
  • Add oats, cranberries, pumpkin seeds, hemp hearts, chia seeds, ground flaxseed, salt, PPS, and pumpkin puree to coconut oil & honey mixture
  • in a separate bowl, lightly beat the eggs
  • Add the beaten eggs into the large bowl with the rest of the ingredients and stir until combined well.  Batter will fall apart easily.
  • Drop heaping spoonfuls of batter onto the cookie sheet.  Shape & flatten by hand.
  • Bake at 350 for 16 minutes.
  • Let cool for 10 minutes.

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