Dishing up Easy Recipes and Forkin' Fun


If you're a self-diagnosed pumpkin addict like us then this recipe is for you. Smooth pumpkin puree, creamy almond butter and honey are added to a delicious oat mixture and sprinkled with semi-sweet chocolate chips and tart cranberries to make a breakfast cookie worth getting out of bed for. But be sure to make an extra batch - these are going to disappear faster than you can hit the snooze button.

Bite Me Bit

"Count your cookies, not your problems.."

--The Cookie Monster


1½ cups old-fashioned oats
1½ cups almond flour
1 tsp ground cinnamon
½ tsp baking soda
½ tsp kosher salt
¼ tsp ground ginger
¾ cup pumpkin puree
½ cup almond butter
1/3 cup honey
¾ cup semi sweet chocolate chips
½ cup dried cranberries


1) Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside. In a large bowl, combine oats, almond flour, cinnamon, baking soda, salt and ginger. In a medium bowl, whisk together pumpkin puree, almond butter and honey. Pour into oat mixture and stir in chocolate and dried cranberries. Mix until ingredients are well combined. Drop ¼ cup dough onto prepared baking sheet. Bake 10-11 minutes until edges are golden.

Makes 12 cookies

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