My High Protein Pumpkin Orange Cranberry Breakfast Cookies are the perfect way to start the day. Each one is packed with about 15 grams of protein, plus nuts, seeds and dried fruit. You can make a batch on the weekend so you can easily grab one from the refrigerator, or freezer, each morning for a healthy and filling breakfast on the go. They can also be enjoyed for snacks, or even dessert.
I’ve been making breakfast cookies for years now and these High Protein Pumpkin Orange Cranberry Breakfast Cookies are my favorite flavor yet. They’re packed with pumpkin puree, dried cranberries, walnuts and warm spices like cinnamon and ginger. Not only are they high in protein, but they’re also full of healthy fats, vitamin C and antioxidants. If you need something healthy and filling for breakfast, but don’t have a lot of time, these seasonal breakfast cookies are just what you need.
Why You’ll Love These Easy Breakfast Cookies
- Meal prep friendly – You can make a batch of these pumpkin breakfast cookies on Sunday and you will have a filling and healthy breakfast, or snacks, all week long. They keep well in the refrigerator for about 5 days and can also be frozen for up to 3 months.
- Easy to make – This breakfast cookie recipe is quick and easy to throw together. All the ingredients can be mixed in one bowl and they bake up quickly. Most of the ingredients are pantry staples.
- Perfect for fall – These festive flavored breakfast cookies are perfect for fall. They’re loaded with pumpkin, cranberries, nuts, cinnamon, and a little bit of orange zest. I do eat them all year long, but I especially love them this time of year.
Why Your Body Will Love These Protein Packed Cookies
Protein Powder – Protein powder can be a great option if you’re struggling to get an adequate amount of protein per day. Protein is a major building block for almost everything the body does, and a deficiency can cause fatigue, dry skin, and stunted growth, among other symptoms. There are so many protein powder options out there these days, but I prefer mine flavorless and plant-based, so I love the Hydro Pea Protein, pictured above. Protein powder can be a great option if you’re struggling to get enough protein per day.
Oats – Oats are particularly rich in soluble fiber, which can help lower cholesterol, enhance digestion, stabilize blood sugar levels, and support weight management. Oats are also filling so they keep you satiated for longer, which can help with maintaining a healthy weight.
Pumpkin – Pumpkins are packed with tons of essential vitamins and nutrients, making them a great ingredient to add to your diet. Whether you are using fresh or canned, your body is sure to enjoy the benefits. They’re great for supporting immune health due to their high concentration of both Vitamin A and C. Pumpkin is low in calories and high in fiber, making it ideal for digestion and maintaining a healthy weight.
Pumpkin Orange Cranberry Breakfast Cookie Recipe Ingredients
- Pumpkin Puree – I use canned pumpkin puree for these breakfast cookies, but homemade pumpkin puree can also be used. If you can’t find pumpkin, you can substitute sweet potato puree instead.
- Eggs – I used two large eggs in this recipe. They add protein and help with the texture of the cookies. I have made this recipe using a vegan egg substitute and it did work well, although the texture is a bit less firm.
- Oil – I’ve made this recipe using canola oil and coconut oil. You just want an oil that is liquid at room temperature, and that won’t add too much flavor to the cookies. If using coconut oil, make sure to use refined coconut oil so there isn’t a strong taste.
- Sweetener – These pumpkin oat cookies are sweetened with pure maple syrup and coconut sugar. You could also use brown sugar and honey as substitutes.
- Milk – I usually use a plain flavored plant based milk with this recipe, but any kind of milk can be used.
- Protein Powder – You can use whatever type of protein powder you prefer for these breakfast cookies. I like to use a pea protein powder that doesn’t include any sweeteners.
- Flour – You can make this recipe using all-purpose, whole wheat or a combination of both. I have also had luck using a good quality all-purpose gluten-free flour mix.
- Additional Ingredients – I like to pack as many goodies into these cookies as I can, including: walnuts, dried cranberries, chocolate chips, chia seeds, hemp hearts and some orange zest. You are welcome to add whatever additions you like.
How To Make Protein Packed Breakfast Cookies
- Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
- To an extra large mixing bowl, add the pumpkin puree, eggs, oil, milk, coconut sugar, maple syrup, protein powder, ground flax meal, vanilla extract, orange juice and orange zest. Use a whisk to mix everything together until completely combined.
- Next, add in the flour, both kinds of oats, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, hemp hearts, dried cranberries, walnuts and chocolate chips. Use a wooden spoon, or spatula, to mix everything together until a thick, oatmeal cookie batter has formed.
- You can make these cookies into whatever size you like. I prefer to make mine pretty large, so I end up with 12 cookies per batch. I use a heaping 1/4 cup scoop of the batter for each cookie. You can use your hands to pat the top down and gently form the batter into a round cookie shape. Repeat until cookie tray is full, about 6 cookies per large cookie sheet.
- I like to top each one with a few extra chocolate chips, walnuts and dried cranberries, but that step is optional. Bake pumpkin breakfast cookies until light brown on bottom and firm on top, 30-35 minutes. Allow cookies to cool for 10-15 minutes before enjoying.
Recipe Frequently Asked Questions
- Make this recipe gluten free by using your favorite GF all purpose flour mixture.
- Make this recipe dairy free by using a dairy free milk.
- Make this recipe egg free by substituting the eggs for a vegan egg alternative.
- How much protein is in each cookie? There is about 15 grams of protein in each of these breakfast cookies, depending on how big you make them.
- Are these breakfast cookies freezer friendly? Yes, you can easily freeze these breakfast cookies. Allow cookies to cool completely and then freeze in an air-tight container for up to 3 months. Let cookies thaw at room temperature.
- How long do these breakfast cookies last for? If stored in an air-tight container, in the refrigerator, cookies should last about 5 days.
- Can the protein powder be left out? Yes, you can leave out the protein powder, you might just need to add in a few extra tablespoons of flour to get the right consistency.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Easy Breakfast Recipes?
High Protein Vegetarian Breakfast Sandwiches
Peanut Butter and Honey Oatmeal Muffins
Peanut Butter and Jelly Overnight Oats
Print
Protein Pumpkin Breakfast Cookies
- Total Time: 50 minutes
- Yield: 12
- Diet: Vegetarian
Description
My High Protein Pumpkin Breakfast Cookies are the perfect way to start the day. Each one is packed with __ grams of protein, plus nuts, seeds and dried fruit. You can make a batch on the weekend so you can easily grab one from the refrigerator, or freezer, each morning for a healthy and filling breakfast on the go. They can also be enjoyed for snacks, or even dessert.
Ingredients
- 1 (15 oz) can pure pumpkin puree
- 2 large eggs
- 1/2 cup neutral flavored vegetable oil, like canola or coconut
- 1/2 cup milk, regular or plant based
- 1/4 cup coconut sugar
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoon fresh orange juice
- 1 teaspoon orange zest
- 1/4 cup ground flax seed
- 6 scoops unflavored protein powder*
- 2 cups old fashioned oats
- 2 cups instant oats
- 1 cup flour, all purpose or whole wheat, measured by scooping the measuring cup into the flour and then leveling off
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg (heaping)
- 1/4 teaspoon ground cloves (heaping)
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/2 cup shelled hemp hearts
Instructions
- Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
- To an extra large mixing bowl, add the pumpkin puree, eggs, oil, milk, coconut sugar, maple syrup, protein powder, ground flax meal, vanilla extract, orange juice and orange zest. Use a whisk to mix everything together until completely combined.
- Next, add in the flour, both kinds of oats, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, hemp hearts, dried cranberries, walnuts and chocolate chips. Use a wooden spoon, or spatula, to mix everything together until a thick, oatmeal cookie batter has formed.
- You can make these cookies into whatever size you like. I prefer to make mine pretty large, so I end up with 12 cookies per batch. I use a heaping 1/4 cup scoop of the batter for each cookie. You can use your hands to pat the top down and gently form the batter into a round cookie shape. Repeat until cookie tray is full, about 6 cookies per large cookie sheet.
- I like to top each one with a few extra chocolate chips, walnuts and dried cranberries, but that step is optional. Bake pumpkin breakfast cookies until light brown on bottom and firm on top, 30-35 minutes. Allow cookies to cool for 10-15 minutes before enjoying.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Breakfast, Vegetarian
- Method: Oven
- Cuisine: American
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