Pumpkin-Cherry Breakfast Cookies

Name: Pumpkin-Cherry Breakfast Cookies
Total time: 40 min
Yield: 16
Ingredients: 2 c. whole wheat flour; 1 c. old-fashioned oats; 1 tsp. baking soda; 1 tsp. pumpkin pie spice; 1/4 tsp. salt; 1 15-oz. can pure pumpkin; 1 c. coconut oil; 1 c. brown sugar; 1 large egg; 1/2 c. roasted, salted pepitas; 1/2 c. dried cherries

By The Good Housekeeping Test KitchenUpdated: Jan 13, 2021

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Emily Kate Roemer

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Yields:

Total Time:

40 mins

These delicious on-the-go treats are packed with protein (and fiber!) to keep you energized till noon!

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Ingredients

2 cups whole wheat flour
1 cup old-fashioned oats
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/4 tsp. salt
1 15-oz. can pure pumpkin
1 cup coconut oil
1 cup brown sugar
1 large egg
1/2 cup roasted, salted pepitas
1/2 cup dried cherries

Directions

1. Step 1Whisk together whole wheat flour, old-fashioned oats, baking soda, pumpkin pie spice, and salt. At medium speed, beat pure pumpkin, coconut oil, brown sugar, and egg until well combined; gradually beat in flour mixture, then pepitas and dried cherries.
2. Step 2Scoop onto large parchment-paper-lined cookie sheet to form 16 mounds, spaced 2-inches apart; flatten into disks.
3. Step 3Bake at 350 degrees F for 20 to 25 minutes or until dark brown on bottoms. Cool on wire rack. Cooled cookies can be wrapped in plastic and stored at room temperature up to 2 days or frozen up to 2 weeks. Reheat in toaster until crisp.

Each 4-inch cookie about 290 cals, 5 g protein, 33 g carbs, 17 g fat (12 g sat), 5 g fiber, 135 mg sodium.

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