Flourless Ginger Breakfast Cookies

Soft, spicy cookies balanced with a good dose of pumpkin, tangy cranberries, mellow walnuts and sweet maple syrup - keep a batch in the freezer for a quick grab n go breakfast!

Serves: 6Prep: 20 minutesCook: 13 minutesTotal: 33 minutesDifficulty: Easy

Serves: 6


  • 4 cups Kellogg's® Special K Cereal
  • 1⁄2 cup canned pumpkin
  • 1⁄2 cup maple syrup
  • 1 large egg, lightly beaten
  • ¼-½ tsp. Ground Ginger
  • 1⁄4 teaspoon salt
  • 1⁄2 cup walnuts, chopped
  • 1⁄4 cup dried, sweetened cranberries


  • Preheat oven to 375°F.
  • Place the cereal in a large zip-top plastic bag. Using your hands or a rolling pin, finely crush the cereal. Set aside.
  • Combine the pumpkin, maple syrup and egg in a large bowl. Whisk in the ginger and salt.
  • Stir in the walnuts and cranberries. Add the reserved, crushed cereal; stir until well combined.
  • Line a cookie sheet with parchment. Place two tablespoons of cereal mixture on top of each other on parchment; press lightly to about 3” in diameter. Repeat to form 12 cookies; edges can almost touch.
  • Bake at 375°F for 13 minutes or until tops are light brown and cookies are set. Let cool 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.