Pumpkin Nut Breakfast Cookies (1 cookie)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
.75 cup Pumpkin Seeds (whole seeds, roasted) 1 tsp Pumpkin Pie spice 0.5 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY) 1.5 serving Ocean Spray, Craisins Original Sweetened Dried Cranberries 1/4 cup .25 cup, hulled Sunflower Seeds, without salt .5 cup Butter, salted 2 cup Oats, Quaker 2 medium Egg, fresh, whole, raw 1 dash Salt .25 cup Honey 2 serving Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp. 2 tsp Granulated Sugar
Preheat oven to 350 F. Line a baking sheet.
In a small bowl butter and honey ( can substitute for coconut oil)
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 ¼ 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.
Serving Size: makes 9 LARGE cookies
Number of Servings: 9
Recipe submitted by SparkPeople user JENNIFFERC.
In a small bowl butter and honey ( can substitute for coconut oil)
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 ¼ 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.
Serving Size: makes 9 LARGE cookies
Number of Servings: 9
Recipe submitted by SparkPeople user JENNIFFERC.
Nutritional Info Amount Per Serving
- Calories: 288.1
- Total Fat: 16.4 g
- Cholesterol: 63.9 mg
- Sodium: 135.6 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 4.9 g
- Protein: 6.2 g
Member Reviews