Healthy Breakfast Cookies

  • Yield: Makes 3 dozen cookies 1x


  • 1 cup pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 1/3 cup honey
  • 1/4 cup melted butter or coconut oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups whole wheat flour
  • 1 1/2 cups old fashioned oats
  • 1/3 cup hulled hemp seeds (hemp seed hearts)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Chocolate chips, optional


  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a baking mat.
  2. In a medium bowl beat together the pumpkin, applesauce, honey, and melted butter. Add the eggs and beat well to combine. Add the vanilla and stir to combine.
  3. Add the flour, oats, hemp seed hearts, baking powder, soda, and salt and mix well to combine. Let the mixture rest for 5 minutes. Use a 1 tablespoon scoop to scoop out balls of dough onto the prepared baking sheet. Sprinkle the tops with additional hemp seed hearts or add 5-6 chocolate chips (gentle press them into the dough before baking).
  4. Bake for 10-12 minutes until lightly browned. Remove for the oven and allow to rest on the baking sheet for 3-5 minutes before placing the cookies on a cooling wrack.
  5. Enjoy right away or store in an airtight container for up to 3 days.


I highly recommend adding a few dark chocolate chips. It really makes them feel like “cookies”.