A cookie for breakfast? Why not! Dr. Rovenia Brock even recommended that people with “apple” body shapes eat a cookie for breakfast to get the sweet cravings out of the way and feel less hungry throughout the day. And this moist, chewy, protein-packed breakfast cookie recipe, full of whole grains, healthy coconut oil, seeds, almond meal, cranberries, and pumpkin, is a no-guilt way to start your day. Naturally sweetened with raw honey, these delicious Pumpkin-Cranberry Breakfast Cookies will satisfy your sweet tooth without the harmful effects of processed sugar.

A Note About the Breakfast Cookie Ingredients

While it’s always best to use organic ingredients whenever possible, it may be particularly important to choose organic oats and wheat in this breakfast cookie recipe, especially for those who are sensitive to grains or gluten. Some doctors now believe that glyphosate contamination (via Roundup and other herbicides) may actually be the root cause of “gluten intolerance,” and many have found that they can tolerate organic grains but not those that are conventionally grown.

I would also recommend using organic cranberries since conventional varieties carry a high pesticide load. I usually stock up when they are in season and throw several bags in the freezer to use throughout the year. You can also use dried cranberries in this breakfast cookie recipe, but watch out for the added sugar that usually accompanies them. I really enjoyed the hint of tartness the fresh cranberries brought to these cookies.

Pumpkin-Cranberry Breakfast Cookie Recipe

Ingredients:

• ¼ c melted Perfect Coconut Oil
• ¼ c raw honey
• ½ c canned pumpkin
• 2 free-range eggs
• 1 c organic old fashioned oats
• ½ c almond meal
• ⅓ c organic whole wheat flour
• ⅔ c fresh organic cranberries, halved
• ⅔ c pumpkin seeds
• ¼ c ground flax seed
• ½ t cinnamon
• ¼ t ginger
• ¼ t nutmeg
• ¼ t vanilla extract
• ½ t sea salt

Method:

Preheat oven to 325°F and grease a baking sheet with coconut oil or butter. In a mixing bowl, combine the wet ingredients well, then add the dry ingredients (except pumpkin seeds and cranberries). Mix on medium until well combined. Switch to slow speed and add the pumpkin seeds and cranberries, mixing just until the seeds and berries have been evenly incorporated into the batter. Drop 1½” balls of batter onto the cookie sheet and press down gently to form ½” thick discs (the cookies will not spread or flatten during baking). Bake for 17-20 minutes. Once cooled, these breakfast cookies can be stored in a sealed container for a quick and easy morning meal or a convenient snack on the go.