Product Options


Home » Recipes » Pumpkin Apricot Daybreak Cookie
Share This:

Pumpkin Apricot Daybreak Cookie

Easy to make and take, these little nuggets contain no butter or oil. This recipe also works well with rolled oats instead of oat bran. Other fruits may be substituted to add variety.


Preheat oven to 350 degrees F. Spray a cookie sheet and reserve. In a small bowl, stir canned pumpkin, honey and vanilla. In a large bowl, mix flour, oat bran, pumpkin pie spice and baking powder.

Stir honey mixture into flour mixture until well combined. Stir in apricots.

Form ten 2-inch balls of dough and place on sheet with 3 inches between. Wet your palm under running water and use it to flatten the cookies to about 1/2 to 3/4 inch thick.

Bake for 12 minutes, until tops have hardened but cookies are still slightly soft when pushed in the center. Cool on racks and store in an airtight container.

Makes 10 cookies.

Pumpkin Apricot Daybreak Cookie


(Not yet rated)

Products Used in this Recipe

Gluten Free
Baking Powder

View Details »
Oat Bran Cereal

View Details »
Whole Wheat Flour

View Details »

Ratings & Comments

5 Stars  0%  0
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0

(Not yet rated)

Write A Review »

Connect With Bob's Red Mill

Sign Up For Our Newsletter