Breakfast Cookies

There's always a time during the week I want a cookie. LIKE ALWAYS! And who can be having Oreos and Chips Ahoy all week long??? (I would never, but you catch my drift 😉) Making my own cookies is always me preference because then I can control what goes into them and make them exactly the way I like them!

I try to avoid cookies with a lot of flour and butter in them; partially because I don't love hauling out my mixer, (something I should start doing more) and as delicious as they are, those cookies are more....delectable, rich, and not exactly what I want on a regular basis. But including whole food ingredients like oats, coconut oil and maple syrup are easier on the body and if I'm going to eat a dozen cookies, these are typically the kind I will make.

Like everything I make, you too can personalize these cookies and substitute some of the ingredients to your liking, but believe me, they are delicious just the way they are.


1/4 cup oil (I used avocado, but coconut will do fine here)

1/4 cup maple syrup

2 cups rolled oats

1/4 cup ground flaxseed

2/3 cup pumpkin seeds

1/4 cup dried apricots

1/2 cup dried cranberries

1 tsp pumpkin pie spice - substitute just cinnamon

1/2 tsp salt

2 eggs

1/2 cup pumpkin puree (you can always sub this out with apple sauce or mashed bananas, nut butter would work great as well - just make sure it's really creamy)

1/2 cup mini chocolate chips

1 tsp vanilla extract


1. In a small chopper place the apricots and cranberries and dice into smaller bits. You can also use a knife here if you don't have a chopper.

2. Mix all the wet ingredients together: oil, maple syrup, vanilla, eggs and pumpkin puree - blend well

I know you may be pumpkined-out right now. It's getting pumpkin heavy more and more every year. Here's the amazing thing about this recipe, you can substitute the pumpkin puree with bananas, apple sauce or even nut butter.

3. Add all the dry ingredients together. Oats, seeds, dried fruit, seasoning and chocolate chips.

4. Mix wet into dry and stir well.

5. Using a cookie scoop, drop cookies on a parchment lined baking sheet, close together, these will not spread. Press down the cookies slightly and place in fridge for at least 30 minutes.

Placing these cookies in the fridge will allow a more even baking and it also seems to keep the cookies crisp longer after baking.

6. Bake in a 350 oven for 20 mins or until golden brown. Let cool completely before storing. I left mine out overnight. Store and will be good up to 5 days.

That's another great thing about homemade cookies: they don't last that long so you HAVE TO EAT THEM! Or share them with friends 😏🤷🏻‍♀️

Try these out, I promise they won't disappoint! If you do make them, tag me! If you don't want to make them, share this with a friend who will make them 😉

Until the next time,

Eat well. Work hard. Seize Wellness.



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© 2020 by Corrine Chinfook.