Pumpkin Cherry Chia Breakfast Cookies

I love having preparing a bath of these cookies in the beginning of the week and having them ready to go. They combine some of my favorite flavors, pumpkin and cherry, and have an awesome nutrition boost with the added chia. Make these Sunday Morning and place them in the refrigerator, then pop them in the toaster during the week for a quick and healthy breakfast. They are very simple to make, high in fiber and protein, and can be made out of a combination of ingredients. Save them in the freezer for up to a month! You can spread them out big or small, either way it’s a great start to your morning.

Pumpkin Cherry Chia Breakfast Cookie Recipe



  • 2 cups whole wheat flour
  • 1 1/2 cups old fashioned oats
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 can pumpkin puree
  • 1/2 cup coconut oil
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/2 cup dried cherries
  • 3 tbsp chia seeds



  1. Preheat oven to 350º
  2. Combine flour, oats, baking soda, and cinnamon in a medium bowl
  3. In a mixer combine pumpkin, coconut oil, brown sugar, and egg
  4. Slowly add in flour mixture until well mixed
  5. Add in cherries and chia and continue mixing until well incorporated
  6. Spread dough in a flat circle on a cookie sheet (cookies will not expand much at all)
  7. Cook for 20-23 minutes or until cookies are golden brown and crispy
  8. Let cool and keep in refrigerator or freezer







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