Harvest Spice Breakfast Cookies

Isn’t fall baking the best?  It’s hard to decide what I like best about fall baking, the aromas or the flavors of all those warm, savory spices.  Or maybe it’s the feeling of coziness I get when I look out the kitchen window onto the colorful trees in the distance.  Actually, its all of these things together that make fall my favorite time to be in the kitchen.

Autumn fruits are wonderfully mellow and savory to bake with, like apples and pears.  They just melt together with spices like cinnamon and cloves to make the whole house smell like your favorite bakery.  These Harvest Spice Breakfast Cookies are full of flavors you want to linger over and enjoy slowly.  They’re relaxing and as comforting as your favorite fuzzy socks.   Too bad I never get the chance to follow my own advice.  I’m usually enjoying these breakfast cookies from behind the wheel of my car on the way to my daughter’s school, but I can still dream.
This fall I’m in love with my newest version of our family favorite breakfast cookies.  This version has  all my favorite spices along with the best of the seasonal fruits.  Plus, these are refined sugar free, dairy free, egg free, and can be made gluten free!
With cold and flu season now at our doorstep I’ve been researching foods that help build immunity and fight inflammation. Of course there’s vitamin C, but there are many other things our bodies depend on to stay healthy.
Omega-3 not only benefits the heart but is also a powerful weapon when it comes to fighting the flu.  A study in Great Britain has shown that Omega-3s fight the flu by actually destroying the bacteria that carry it.  Even more reason to get more Omega-3s in your diet – this nutrient also increases the airflow to the lungs which can protect against colds and respiratory infections.  Flax seed meal is packed with Omega-3s, so I add a few tablespoons to my mixing bowl every time I bake.  Coconut oil is another cold and flu fighter, with natural antibacterial properties.
Ginger and cinnamon are quintessential autumn flavors that have many health benefits.  Ginger root and cinnamon both relieve inflammation in the body, which can lead to chronic illness.  Ginger also helps ease gastrointestinal discomfort that comes along with many of the viruses that are passed around schools and offices this time of year and eases the severity of colds.  I like to grate fresh ginger into stir-fries and muffins, and it makes a nice addition to a cup of green tea.
So, these Harvest Spice Breakfast Cookies have been baking in my oven pretty frequently lately.  The kids love the taste – they just can’t resist anything in cookie form.  I love all the nutrition we’re getting from such an easy to make breakfast, plus they pair perfectly with my morning coffee.  And afternoon coffee too.

Harvest Spice Breakfast Cookies
makes 12 cookies

1 medium pear, peeled, cored, and diced (about 1 cup)
1 cup unsweetened applesauce
1 Tablespoon plus 1 teaspoon molasses
1/3 cup coconut oil, melted
1″ piece of fresh ginger root, finely grated
1 1/3 cup of all purpose flour or gluten free baking mix (such as Pamela’s Amazing Baking Mix)
1/3 cup old fashioned oats (use gluten free if necessary)
2 Tablespoons ground flax seed
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon aluminum free baking powder

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper and set aside.

In a large mixing bowl mix together the diced pear, applesauce, molasses, coconut oil, and ginger.  Set aside.

In another mixing bowl whisk together flour, oats, flax seed, cinnamon, salt, and baking powder.

Add dry ingredients to the wet ingredients and stir together using a spatula.

Drop batter onto baking sheet in 1/4 cup mounds, about 1″-2″ apart.  Bake for 18-20 minutes.  Let cool completely on wire rack.  Store in an airtight container for up to 5 days.  You can also wrap individual cookies in plastic wrap then place in a freezer bag.  Store in the freezer for up to one month.

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  1. Danielle says

    Love these cookies! My husband has already asked me to make them again. Thanks for all the great recipes- I am obsessed with pumpkin and baking right now too.

  2. Misty Miskimen says

    Just finished baking a dozen this evening… I used steel cut oats versus old fashioned. I soaked them a few hours prior to mixing everything up and baked for a full 20 minutes. I’ll let you know in the morning if it passes the test of the picky preschooler! 😉

    • Misty Miskimen says

      Final results: Hubby said “They look like little cow patties.” I refused to share after that comment! Preschooler took one bite, spit it back out and whined, “Don’t like it, I wanna pop tart.”


      Well, more for me, then! The steel cut oats worked out fine – presoak worked perfect!