The recent weather in NYC has made me question if the first day of fall really did just happen. I’m ready for some sweater weather- 8 AM sweat stains on the way to work is really just not that cute. Either way with the fall spirit comes these cookies. I am always trying to find small ways to make baked good a touch healthier, even though all that browned butter always makes everything better. These are great since they can be altered a bit by throwing in some dried fruit in replacement for the chocolate and toffee and BAM- you got yourself some dang good breakfast cookies. Otherwise these would make a great accompaniment to those Pumpkin Spice Lattes. So cozy up to the fall weather and bake some cookies!



Inspired by Half Baked Harvest 


Recipe Type




Hannah's Bananas

Prep time:

20 mins

Cook time:

12 mins

Total time:

32 mins


36 cookies


  • 2 cups Old Fashioned Oats
  • ½ cup Brown Sugar
  • 2 tablespoons Unsweetened Apple Sauce
  • 1 teaspoon vanilla bean paste
  • 2 tablespoon Maple Syrup
  • ½ cup melted Coconut Oil
  • 2 Eggs
  • 1 ½ teaspoons Pumpkin Pie Spice
  • 1 ½ cups White Whole Wheat Flour
  • ½ teaspoon Salt
  • 1 teaspoon baking powder
  • ½ cup Toffee Bits
  • ¾ cup Chopped Dark Chocolate
  • ¾ cup Toasted Chopped Pecans
  • ½ cup Toasted Pumpkin Seeds
  • 2 tablespoons Flaxseeds


  1. Preheat your oven to 350 degrees.
  2. In a mixer, cream together the coconut oil, brown sugar, applesauce, and maple syrup.
  3. Next add in the eggs and vanilla.
  4. In a separate bowl, combine the oats, flour, salt, baking powder, and pumpkin pie spice. In batches, add these to the wet ingredients in the mixer.
  5. Next, stir in by hand the toffee, chocolate, pecans, pumpkin seeds, and flaxseeds.
  6. Line a baking sheet with parchment paper. Place about 1 tablespoon of batter, or use a cookie scoop, of the dough along the paper. Bake for 12 minutes.
  7. Let the cookies cool for about 5 minutes before transferring to a wire rack to cool completely.
  8. Enjoy!