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Pumpkin Cranberry Pecan Breakfast Cookies

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  • Ready in: Prep: 15 M, Cook: 20 M, Total: 35 M
  • Serves: 12
  • Complexity: very easy
  • kcal: 119
Pumpkin Cranberry Pecan Breakfast Cookies

Pumpkin Cranberry Pecan Breakfast Cookies are great for a grab-and-go breakfast, post workout refueling or a healthy snack or dessert. Full of protein, carbs and plenty of pumpkin spice!



  • 1 flax egg (1 tablespoon flax meal mixed with 2 1/2 tablespoon of water. Let it set for 10 minutes.)
  • 3/4 cup pumpkin puree
  • 2 tablespoons pumpkin puree
  • 5 tablespoons maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups gluten-free rolled oats
  • 1/2 cup gluten-free quick oats
  • 2 tablespoons flax meal
  • 2 tablespoons unsweetened, unflavored protein powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon kosher salt
  • 1/4 cup dried cranberries
  • 1/4 cup pecans, chopped
  • Step by Step Directions

    1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

      Stir together all the wet ingredients in a bowl until combined.

      In a separate bowl, stir together all the dry ingredients minus the cranberries and pecans.

      Pour the wet ingredients in with the dry and stir together just until combined. Add in the dried cranberries and chopped pecans and stir until incorporated.

      Use a cookie scoop (approximately 3 tablespoons) to scoop the mixture evenly onto the prepared baking sheet. Spray your hand with non-stick cooking spray and flatten the cookies slightly. (They won't spread in the oven)

      Bake in the preheated oven until they're set and golden brown around the edges, approximately 15-20 minutes.

      Cool the cookies completely on the baking sheet then store them in an airtight container in the refrigerator or freezer.


      The dough will be fairly wet/sticky. If you let it sit for 5 minutes or so the oats will absorb some of the moisture and it will be easier to work with. 

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