This recipe originally came from the Pelican Cove Inn, a local Bed & Breakfast in Carlsbad, CA. This quaint local B&B is conveniently located to downtown Carlsbad, has wonderful rooms, and offers a full breakfast to start your day. It’s a fabulous place from which to explore the coast of North County San Diego.
| Prep Time | 15 minutes |
| Cook Time | 15-20 minutes |
| Passive Time | 10 minutes |
| Servings | cookies |
Ingredients
- 1/4 cup coconut oil melted
- 1/4 cup honey
- 1 cup rolled old-fashioned oats
- 1 cup quick oats
- 2/3 cup dried cranberries
- 2/3 cup pumpkin seeds raw unsalted
- 1/4 cup ground flaxseed
- 1 tsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 2 eggs (beaten)
Ingredients
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Instructions
- Preheat oven to 325. In a large bowl, mix both kinds of oats, cranberries, pumpkin seeds, flax, pumpkin pie spice, and salt.
- Add pumpkin puree, eggs, coconut oil and honey. Stir until combined.
- Drop on cookie sheet (about ¼ cup each) and flatten a bit. They don’t flatten while cooking.
- Bake for 15-20 minutes.
Recipe Notes
Original recipe and photo for these pumpkin breakfast cookies from Pelican-Cove Inn, Carlsbad, CA at https://pelican-cove.com/blog/pumpkin-gluten-free-breakfast-cookies/
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