Description
Oatmeal, walnuts, pumpkin and more make these Fall Breakfast Cookies an easy go-to breakfast option! Just 30 minutes is all it takes to make this on-the-go breakfast or snack!
Ingredients
- ¾ cups Finely Chopped Walnuts
- 1-½ cup Quick Rolled Oats
- 1 cup Dried Cranberries
- ½ cups Sunflower Seeds
- ½ teaspoons Pumpkin Pie Spice
- ½ teaspoons Salt
- ½ cups Pumpkin Puree
- 2 whole Eggs
- ¼ cups Honey
- ¼ cups Unsalted Butter
Preparation
Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
In a medium bowl, combine walnuts, oats, cranberries, sunflower seeds, pumpkin pie spice, and salt. Toss to combine. Add in remaining ingredients and mix until incorporated.
Using a spoon, scoop dough into small balls (about the size of a ping pong ball or golf ball). Roll each ball in hands to condense, then flatten slightly with hands. Place all cookies on the prepared baking sheet.
Bake in preheated oven for 15 minutes or until edges have browned slightly. Remove to a wire rack to cool and store in an airtight container.
Note: Cookies will not expand or rise during baking. Therefore, it is important to flatten the dough balls slightly before placing them on the baking sheet. You can also place the cookies closer together since they will not rise during baking.
