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Pumpkin Lunch Cookie

Serves 12

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  1. ¼ cup coconut oil, melted
  2. ¼ cup honey
  3. 1 cup rolled oats
  4. 1 cup GF quick cooking oats
  5. ⅔ cup dried cranberries
  6. ⅔ cup pumpkin seeds
  7. ¼ cup ground flax
  8. 1 tsp pumpkin pie spice
  9. ½ tsp salt
  10. ½ cup pumpkin puree
  11. 2 eggs, beaten
  1. Preheat oven to 325 F. Line a baking sheet.
  2. In a small bowl warm coconut oil and honey (microwave).
  3. In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.
  4. Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won’t spread while baking). Bake for about 15-20 minutes until edges are lightly browned.
  5. Let cookies cool on baking sheet before moving to an airtight storage container.
  1. Place one cookie in a baggie for the lunch box.