Get free recipes + tips, plus my complimentary Herb Guide

Yes! I Want This

Holiday Breakfast Cookies

Holiday Breakfast Cookies
Photo by Quentin Bacon, food styling by Suzanne Lenzer and prop styling by Meave Sheridan


These nourishing Holiday Breakfast Cookies deliver big holiday flavor and aroma to make your morning feel extra special. They are something of a cross between a muffin and a cookie, made with whole grains, studded with seasonal fruits and nuts, and fragrant with pumpkin spice. I originally came up with them to use up what was left after a holiday meal, but everyone loved them so much that now I buy the ingredients especially to make them. 

The cookies will keep in an airtight container in the refrigerator for 1 week, or in the freezer for 3 months. 


Holiday Breakfast Cookies



1 cup pecan or walnut pieces
1 cup whole wheat flour
1 teaspoon baking powder
1 ½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
1/3 cup canned pumpkin puree
1/3 cup neutral tasting oil such as canola, grapeseed or avocado or lighter olive oil
¼ cup pure maple syrup
¼ cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup rolled oats
1 medium Golden Delicious apple, unpeeled, diced into ¼ inch pieces
1 cup fresh cranberries, or frozen unthawed, halved
1/3 cup chopped pitted dates or raisins



Preheat the oven to 350 degrees. Place the pecans on a baking sheet and toast until fragrant and a shade darker, 6 minutes. Set aside to cool then coarsely chop any very large pieces.

Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves and salt. In a large bowl, beat together the pumpkin, oil, maple syrup, brown sugar, egg and vanilla, until well incorporated.

Pour the dry ingredients into the wet ingredients and mix to combine. Add the oats, apple, cranberries, dates or raisins and the pecans and stir to distribute evenly.

Line a baking sheet with parchment paper. Using a ½-cup measure or large ice cream scoop, scoop the batter into 10 large balls (about ½ cup each) and drop onto the parchment lined baking sheet. Bake until set and lightly browned on the bottom, 20-25 minutes. Transfer to a cooling rack to cool.


Makes 10 servings

Serving size: 1 cookie


Serving size: 1 cookie; Per serving: Calories 290; Total Fat 17g (Sat Fat 2g); Protein 5g; Carb 34g; Fiber 5g; Cholesterol 20mg; Sodium 70mg; Sugars 17g 

Print or Share this Recipe/Article: