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Cookies made with granola, almond flour rolled oats, maple syrup, chocolate chips, flax seeds, chia seeds, pumpkin, dried cranberries, and pumpkin seeds.
4.88 from 8 votes

Autumn Granola Breakfast Cookies

These easy Autumn Granola Breakfast Cookies are made with rolled oats, granola, almond flour, pumpkin puree, chia seeds, and chocolate chips. Perfect with your morning cup of coffee, as a post-workout snack or guilt-free dessert, the whole family will love these autumn-spiced breakfast cookies - kiddos included!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 24 cookies
Calories: 169kcal


  • 1.5 cups rolled oats
  • 1.5 cups Open Nature Seasons Granola (Apple Streusel)
  • 1 cup Open Nature Almond Flour - or all-purpose flour
  • ¼ cup O Organic Shredded Coconut - Unsweetened
  • 2 tablespoon flax seeds
  • 2 tablespoon O Organic Chia Seeds
  • ¼ cup dried cranberries
  • ½ cup pepitas (pumpkin seeds) - or chopped pecans
  • 1.5 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • ½ cup O Organic Chocolate Chips Semi-Sweet
  • 1 cup pumpkin puree
  • cup maple syrup - (or honey)
  • ¼ cup coconut oil - melted
  • 1 large egg - whisked
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper. Set aside.
  • Add the rolled oats, granola, flour, shredded coconut, flax seeds, chia seeds, cranberries, pepitas, pumpkin pie spice, salt, and chocolate chips (your "dry" ingredients) to a large bowl. Gently mix to combine.
  • In a separate bowl, add the pumpkin puree, maple syrup, melted coconut oil, whisked egg, and vanilla extract (your "wet" ingredients). Whisk well to combine.
  • Fold the wet ingredients into the dry ingredients, mixing until fully incorporated.
  • Roll your granola cookie mixture into small balls (approximately 2 tablespoons of cookie mix per ball) and transfer to your baking sheet. Use the palm of your hand to gently flatten so that each cookie is approximately 1/2-inch thick.
  • Transfer the baking sheet to your preheated oven and bake for 14-16 minutes. Remove the baking sheet and allow cookies to cool for 1-2 minutes before gently transferring to a wire rack to cool completely.


  • These breakfast cookies are delicious served warm or cold.
  • You may store leftover cookies in a sealed container at room temperature for up to 2 days. Leftover cookies can be stored in an airtight container in the refrigerator for up to 5 days.
  • Feel free to personalize your cookies. Try adding your favorite granola, use all-purpose flour if that's all you have in your pantry, trade the dried cranberries for raisins, etc.


Calories: 169kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 105mg | Potassium: 130mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1600IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
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