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Pumpkin Oatmeal Cookies  These cookies are so delicious, combining sweetness and crunch for a recipe that's perfect for an on-the-go breakfast option or a yummy snack. 
Pumpkin Oatmeal Cookies Recipe makes great Breakfast Cookie or Snack IdeaPost categories and tags: oatmeal cookie recipe, easy oatmeal cookies, healthy pumpkin cookies, healthy oatmeal cookies

Pumpkin Oatmeal Cookies Recipe

Prep time: 25 minutes   Total Time: 5o minutes  Makes 36 cookies  Ingredients:
    • 2 cups whole-wheat flour
    • 2 cups all-purpose flour
    • 1 1/2 teaspoons baking soda
    • 1/2 teaspoon coarse salt
    • 2 sticks unsalted butter, room temperature
    • 1/4 cup of applesauce 
    • 3 cups packed dark-brown sugar
    • 4 large eggs
    • 1/4 cup coconut oil 
    • 1 tablespoon plus 1 teaspoon pure vanilla extract
    • 4 cups rolled oats
    • 1 cup raw almonds, coarsely chopped
    • 1/2 cup raw pumpkin seeds
    • 1/2 cup raw sunflower seeds
    • 1/2 cup shredded unsweetened dried coconut
    • 1/2 cup raisins or currants
    • 1/2 cup finely chopped dried mango
    • 1/4 cup finely chopped dried papaya
    • 1 cup banana chips
Directions
  1. Preheat oven to 350 degrees. In a large bowl combine flour, salt and baking soda and whisk. 
  2. Add butter to a large bowl and beat with mixer until fluffy. Pour in sugar and continue to beat. Add in eggs one at a time and continue to beat. Add vanilla, coconut oil and applesauce one at a time; beat until just combined.
  3. Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.
  4. Form dough into 36 cookies (using 1/4 cup cookie scoop) and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20-25 minutes for smaller cookies. 
  5. Allow to cool for 30 minutes. Store in an air tight container. 
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Pumpkin Oatmeal Cookies
Yields 36
These delicious pumpkin cookies are packed with crunchy goodness with a bit of sweet, perfect for breakfast or an anytime snack.
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Prep Time
25 min
Prep Time
25 min
Ingredients
  1. 2 cups whole-wheat flour
  2. 2 cups all-purpose flour
  3. 1 1/2 teaspoons baking soda
  4. 1/2 teaspoon coarse salt
  5. 2 sticks unsalted butter, room temperature
  6. 1/4 cup of applesauce
  7. 3 cups packed dark-brown sugar
  8. 4 large eggs
  9. 1/4 cup coconut oil
  10. 1 tablespoon plus 1 teaspoon pure vanilla extract
  11. 4 cups rolled oats
  12. 1 cup raw almonds, coarsely chopped
  13. 1/2 cup raw pumpkin seeds
  14. 1/2 cup raw sunflower seeds
  15. 1/2 cup shredded unsweetened dried coconut
  16. 1/2 cup raisins or currants
  17. 1/2 cup finely chopped dried mango
  18. 1/4 cup finely chopped dried papaya
  19. 1 cup banana chips
Instructions
  1. Preheat oven to 350 degrees. In a large bowl combine flour, salt and baking soda and whisk.
  2. Add butter to a large bowl and beat with mixer until fluffy. Pour in sugar and continue to beat. Add in eggs one at a time and continue to beat. Add vanilla, coconut oil and applesauce one at a time; beat until just combined.
  3. Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.
  4. Form dough into 36 cookies (using 1/4 cup cookie scoop) and place on 2 parchment-lined baking sheets. Top with banana chips. Bake 20 to 25 minutes until edges start to brown.
  5. Allow to cool for 30 minutes. Store in an air tight container.
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