Go Back

Make-Ahead Breakfast Cookies

Breakfast cookies are an easy make-ahead breakfast for every day of the week. Check out these superfood filled cookies with pumpkin and flaxseed!

Course Breakfast, Finger Food, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1/4 cup coconut oil
  • 2 bananas
  • 1 cup raisins
  • 2/3 cup pumpkin seeds
  • 1/4 cup ground flaxseeds
  • 1/2 cup pumpkin puree
  • 1 tbsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground clove, 1/4 tsp allspice)
  • 1/2 tsp salt
  • 2 eggs beaten
  • 2 cups old fashioned oats


  1. Preheat oven to 350 degrees F and prepare your baking sheet with a silicon mat or parchment paper.

  2. In a large bowl, mash your bananas well until there are little to no clumps left. Add the eggs and coconut oil and give it a stir so it's well incorporated. 

  3. Next, add the oats, raisins, pumpkin seeds, ground flax, the pumpkin pie spice, and salt. Give it a good mix.

  4. Use a 1/4 cup and scoop onto your baking sheet. You can flatten them a bit since they won't really spread out when they 're baked.

  5. Bake for 15-20 minutes until the edges start to look a little but browned. 

  6. Let the cookies cool on the baking sheet and serve. For breakfast, 2-3 should be a good amount. As a snack, aim for one.

Recipe Notes

This recipe should make about 12 cookies if you use the 1/4 measuring cup. If you choose to make smaller cookies, you might have a larger batch.