No-bake Vegan Pumpkin Cranberry Breakfast Cookies
When it comes to sitting down and unwinding over a meal it seems to me breakfast would probably be last on the list; especially during the week, and these pumpkin cranberry breakfast cookies are perfect for when you’re on the go.
Between kids getting ready for school, making your morning coffee, and taking out the dogs, it’s definitely the most hectic.
Breakfast cookies are easy and filling, to say the least. If you need something to grab and go because the alarm didn’t go off in time these are a great staple to have. They are as simple as blend, assemble, and no-bake which makes for an easier morning.
These no-bake pumpkin cranberry breakfast cookies are not super sweet but have a great balance of tart cranberries and salty pumpkin seeds.
They are perfect for dipping in your dairy-free yogurt or for a bite-sized snack to pair with your morning joe.
No Bake Pumpkin Cranberry Breakfast Cookies
Ingredients:
- 2 cups old-fashioned oats
- 2 tbsp. ground flax seed
- 1 tsp ground cinnamon
- 1/4 cup maple syrup
- 1 cup pumpkin puree
- 1 tbsp. coconut oil
- 1/2 cup raw pumpkin seeds
- 1/4 cup reduced sugar dried cranberries
Directions:
- Prep a cookie sheet with parchment paper and set aside.
- In a food processor add 1 cup of the oats and pulse until it resembles flour.
- In a medium-sized bowl mix together oat flour, remaining cup of whole oats, flax seed, cinnamon, pumpkin seeds, and cranberries.
- In a separate bowl, whisk together pumpkin puree, maple syrup, and coconut oil. Pour over the oat mixture and mix until well combined.
- Scoop 1 tbsp. of cookie dough into hand and roll into a ball. Place on the parchment-lined cookie sheet. (Best to use damp hands to reduce sticking.) Continue until all of the dough is used.
- Press each ball with the palm of your hand to flatten it into a cookie.
- Place the cookie sheet into the refrigerator and chill your pumpkin cranberry breakfast cookies for 1 hour.
- Store them in an airtight container in the refrigerator.
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