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Pumpkin and Chocolate Chip Breakfast Cookies @InTheRawBrand #InTheRaw

Pumpkin and Chocolate Chip Breakfast Cookies @InTheRawBrand #InTheRaw

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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 18
Author: Organize Yourself Skinny


  • 1 ½ cups white whole-wheat flour
  • 1 cup 1-minute oats
  • ¼ cup flaxseed meal
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup Monk Fruit In The Raw®
  • ¼ cup packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ¾ cup pure canned pumpkin
  • ¼ cup melted coconut oil
  • ½ cup dried unsweetened cranberries
  • ½ cup semi-sweet chocolate chips


  • Preheat oven to 350 degrees.
  • In a large bowl, combine flour, oats, flaxseed meal, cinnamon, baking powder, baking soda, and salt. Whisk together until the ingredients are evenly distributed.
  • In another medium bowl, whisk together Monk Fruit In The Raw®, brown sugar, eggs, and vanilla extract until blended.
  • Whisk the pumpkin and coconut oil into the sugar mixture until blended.
  • Add the wet mixture into the dry mixture and stir until all the ingredients are combined and a batter forms.
  • Stir in the cranberries and chocolate chips.
  • Spray a cookie sheet with cooking spray. Measure out 2 heaping tablespoons of batter per cookie. Form into a ball and then press down to give it a cookie shape.
  • Bake for 10 – 12 minutes. Let cool for about 3 minutes on the cookie sheet then place onto a wire rack to cool completely.