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Bars/Cookies

Pumpkin Flax Cookies

Pumpkin Flax Cookies
  • Prep Time: 10 minutes
  • Total Time: 35 minutes
  • yield: 12-14 cookies

Ingredients

  • 1 cup oats

  • 1 cup flour

  • ½ T Anthony’s Goods Whole Flaxseed

  • 1/3 cup Anthony’s Goods Walnuts

  • ¼ tsp Anthony’s Goods Cassia Cinnamon

  • ½ tsp baking soda

  • 1/3 cup honey

  • ½ cup pumpkin puree

  • 1 egg

  • ½ tsp vanilla bean paste

  • ¼ cup chocolate chips

Instructions

Preheat the oven to 375 degrees. In a standing mixer, combine the honey, pumpkin, egg, & vanilla bean paste and stir to mix. Next, add the oats, flour, flax seeds, cinnamon, & baking soda to the bowl and stir to combine. Stir in the walnuts and chocolate chips. Using a cookie scoop, scoop the dough onto a baking sheet. Place the baking sheet into the oven and bake for 8-10 minutes. Remove the pan from the oven and allow the cookies to cool slightly before moving to a cooling rack. Store leftover cookies in an airtight container.

Pumpkin flax cookies are an every day treat. These tasty cookies can be stored in a container to grab and go all week.

Here is a little tip for you, leave out the eggs in this recipe & you have yourself an edible cookie dough!

Pumpkin Flax Cookies

Ingredients:

Directions:

  1. Preheat the oven to 375 degrees.
  2. In a standing mixer, combine the honey, pumpkin, egg, & vanilla bean paste and stir to mix.
  3. Next, add the oats, flour, flax seeds, cinnamon, & baking soda to the bowl and stir to combine.
  4. Stir in the walnuts and chocolate chips.
  5. Using a cookie scoop, scoop the dough onto a baking sheet.
  6. Place the baking sheet into the oven and bake for 8-10 minutes.
  7. Remove the pan from the oven and allow the cookies to cool slightly before moving to a cooling rack.
  8. Store leftover cookies in an airtight container.
Prep Time: 10 minutes

Total Time: 35 minutes

Dairy free

Serves: 12-14 cookies