Pumpkin Seed Breakfast Cookies

These soft, nourishing breakfast cookies are a wonderful way to start the day with steady energy and calming nutrients. They combine fiber-rich oats, mineral-packed pumpkin seeds, healthy fats, and warming spices to help support balanced blood sugar and a grounded nervous system.

They’re also easy to make ahead — perfect for busy mornings.

Ingredients

1 ½ cups rolled oats
½ cup pumpkin seeds
⅓ cup unsweetened shredded coconut
¼ cup ground flaxseed (or chia seeds)
1 tsp cinnamon (or a little more if you love cinnamon)
1/4 tsp sea salt
⅓ cup natural peanut butter, almond butter or pumpkin seed butter
⅓ cup honey
1 egg
1 tsp vanilla extract
1/2 cup chopped dates or unsweetened cranberries

optional:  a couple scoops of unflavored or vanilla protein or collagen powder

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, combine oats, pumpkin seeds, coconut, flaxseed, cinnamon, and sea salt.

3. In a separate bowl, whisk together peanut butter, honey, egg, and vanilla.

4. Add the wet ingredients to the dry ingredients and mix until combined. Fold in raisins or dates if using.

5. Scoop about 2 tablespoons of dough per cookie onto the baking sheet and gently flatten.

6. Bake for 10–12 minutes, until lightly golden.

Let cool slightly before enjoying.

Ways to enjoy

• With yogurt and berries for a balanced breakfast
• Alongside a smoothie
• As a nourishing mid-morning snack
• Packed for work, school, or travel

These cookies keep well in an airtight container for several days and can also be frozen for later.