These nourishing cookies blend the heartiness of oats with protein-rich pumpkin seeds and natural honey sweetness. Dating back to ancient civilizations, pumpkin seeds have been treasured for their nutritional benefits, while oats have been a breakfast staple since the Bronze Age. I’ve perfected this recipe to create a satisfying treat that works equally well as a breakfast cookie or afternoon snack.
Ingredients
Dry Ingredients
- 1½ cups (150g) rolled oats
- ½ cup (70g) pumpkin seeds
- ¼ cup (35g) sesame seeds
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
Wet Ingredients
- ½ cup (170g) honey
- ¼ cup (60ml) coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
- Prepare Your Workspace
- Preheat oven to 350°F (175°C)
- Line a baking sheet with parchment paper
- Ensure all ingredients are at room temperature
- Mix Dry Ingredients
- Combine rolled oats, pumpkin seeds, and sesame seeds in a large bowl
- Add cinnamon and salt
- Whisk together to distribute evenly
- Combine Wet Ingredients
- In a separate bowl, mix melted coconut oil and honey
- Stir in vanilla extract until well combined
- Ensure coconut oil doesn’t solidify by keeping mixture warm
- Form the Cookie Dough
- Pour wet ingredients over dry ingredients
- Mix thoroughly until all oats and seeds are well-coated
- Let mixture rest for 5 minutes to allow oats to absorb liquid
- Shape and Bake
- Scoop 2 tablespoons of mixture for each cookie
- Place on prepared baking sheet
- Flatten each cookie to ¼-inch thickness
- Leave 1 inch space between cookies
- Baking Process
- Bake for 12-15 minutes until edges turn golden brown
- Rotate pan halfway through for even baking
- Watch carefully in final minutes to prevent burning
- Cooling and Storage
- Let cookies cool on baking sheet for 5 minutes
- Transfer to wire rack to cool completely
- Store in airtight container for up to 1 week
Pro Tips
- Toast pumpkin seeds beforehand for enhanced flavor
- Press additional seeds on top before baking for aesthetic appeal
- For crispier cookies, extend baking time by 2-3 minutes
- Drizzle with dark chocolate for added indulgence
Storage and Make-Ahead
These cookies keep well in an airtight container at room temperature for up to 7 days. You can also freeze them for up to 3 months. Place parchment paper between layers when storing to prevent sticking.
Nutrition Information
Per cookie (based on 12 servings):
- Calories: 165
- Total Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Sugar: 12g
- Iron: 1mg
- Magnesium: 48mg
These nutrient-dense cookies provide a good balance of healthy fats, protein, and complex carbohydrates. They’re particularly rich in magnesium and zinc from the pumpkin seeds, and fiber from the oats.
Recipe yields 12 cookies
