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Fall Breakfast Cookies

Fall Breakfast Cookies


I know this may sound weird to say Breakfast and cookies in the same sentence but my thought on this is why not?  I started making breakfast cookies years ago because I wanted something that I could quickly grab that was full of lots of good stuff that would hold me over to lunch.  I like granola but I get tired of it sometimes.

A long time ago I was at a French restaurant for their small bites with coffee and tea service. They served these amazing cookies that I am sure had at least triple the butter of this recipe but it was loaded with nuts and dried fruit which is healthy and full of nutrients.  At first, I didn’t think I would like them because they reminded me of fruitcake (which I am not a big fan of).  After my first bite I was in heaven!  They were so delicious and so full of flavor. So as I always do, I went home to recreate this and this is where my recipe came from.   Just as delicious but I am sure with much less butter.  They are made with sugar, butter and flour which does need to be eaten in moderation but each cookie will not have too much in it so you don’t need to really worry about it.  Also, my theory is the other good stuff in the cookie negates all of the bad stuff πŸ™‚  You can substitute your favorite sweeteners if you do not want to use sugar and make this cookie your own creation.  I usually use nuts in it as well (almonds, walnuts or pecans) but I just threw this together with what I had on hand that day.

Go ahead and give this a try and add it to your morning routine and give yourself something to look forward to at the start of your day!

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Fall Breakfast Cookies

A delicious and great way to use up that left over pumpkin puree
Prep Time10 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 12 large cookies


  • 1/2 cup dried cranberries
  • 1 stick of unsalted butter at room temperature or 1/2 cup
  • 3/4 cup of brown sugar packed
  • 1 egg
  • 1 tbsp vanilla extract
  • 1 1/2 cups of old fashioned oats
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 1/4 cup of flour
  • 1/2 cup of canned pumpkin not pumpkin pie filling but pure pumpkin
  • 1/2 cup of unsweetened shredded coconut
  • optional : 1/2 cup chopped nuts pecans, almonds or walnuts


  • Preheat oven to 375 degrees F and line a large baking sheet with parchment paper or lightly grease baking sheet.
  • In a large bowl, cream (mix together) your sugar and butter until light.
  • Add your egg and mix that in well.
  • Next add your vanilla and pumpkin and mix until incorporated. In a separate bowl, sift together your flour, baking soda and salt.
  • Now add this into your butter mixture and mix until all incorporated. Now mix in your coconut, cranberries and nuts if you are using them.
  • With a medium sized ice cream scoop (for larger cookies) or a heaping tablespoon (for smaller cookies), scoop your batter on to the baking sheet and spread them about 1/2 inch apart.
  • Bake for 10-15 minutes for tablespoon scoops or about 15-20 minutes for small ice cream scoop sized or until they are turning golden brown on the top and on the edges.
  • Let cool for at least 10 minutes to set up on cookie sheet once they are out of the oven. They will firm up as they cool.
  • After 10 minutes, remove from the sheet pan on to a cooling rack and let completely cool for another 10-15 minutes. They will be soft and chewy and delicious!
  • Enjoy!

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