Recipe: A Blossom Bakery cookie you can eat for breakfast

breakfast cookie recipe How does a cup of green tea and a cookie sound right about now? Pretty much like perfection?

Good. Because this recipe from Blossom Bakery, the sweet sister of New York City’s vegan mainstay, Blossom, and one of the best healthy bakeries in the city, is filled with nutty pumpkin seeds and perfectly tart cranberries, making it the perfect snack—or even meal. (The cookies are also sold at Blossom du Jour locations.)

“This cookie is loaded with organic oats and pumpkin seeds, which both provide fiber, protein, and antioxidants. That combination of wholesome ingredients makes it a home run,” says Blossom’s owner Pamela Elizabeth, who adds that customers also love buying them for breakfast. (Breakfast!)

While they might be a tad bit more sugary than you’d want for your morning meal every day, they ingredients are way better than a lot of nutrition bars—and a slew of other cookies, of course. —Molly Gallagher

Blossom Du Jour’s Harvest Cookie

Makes 24 cookies

1 3/4 cups vegan butter
2 cups organic brown sugar
1 1/2 tsp salt
1 1/2 tsp vanilla
1 Tbsp potato starch
1 Tbsp arrowroot
8 Tbsp water
2 1/2 cups organic oats
1 1/4 cups flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1 cup dried cranberries
1 cup pumpkin seeds


In a mixing bowl cream together butter, brown sugar, vanilla and salt.

In a separate bowl whisk together the potato starch, arrowroot, and water until a light foam begins to form. Add the foam mixture to the creamed butter and mix until it becomes smooth and glossy.

In a separate bowl, mix the flour, baking soda, and cinnamon. Gently fold your oats into the butter mixture. Lastly, add the flour mix to the dough, stirring in cranberries and pumpkin seeds once incorporated. Mix until the dough just comes together.

Put dough on cookie sheet in heaping tablespoons. Bake at 325 degrees for 14 minutes, rotating the pan 180 degrees halfway through.

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(Photo: Blossom Bakery)


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