Easy Breakfast Pumpkin Cookies that just so happen to be vegan, oil-free and gluten-free friendly. Use your favorite add-ins!
Cookies for breakfast are never a bad idea. Well, unless they’re “real” cookies that are loaded with sugar and butter… Ya know, just all the good stuff that make real cookies addicting, not to mention delicious.
But that would not be great for our blood sugar levels first thing in the am, unfortunately.
So to get around that we make “breakfast cookies” using nutrient dense ingredients and whole foods that make our bodies feel great.
Like oats, sunbutter (or nut butter!), chia seeds and pumpkin – because we’re still in that season where pumpkin is acceptable for the next couple of months. Not complaining at all because I’m all about that pumpkin life.
Healthy Breakfast Pumpkin Cookies with oats
These guys are eaassyyy. Like one mixing bowl easy. And fairly quick because the recipe only makes a dozen, so depending on the size of your baking sheet you could potentially get this recipe into the oven in one go.
WHAT YOU NEED for the pumpkin cookies
- canned pumpkin (pumpkin puree)
- pure maple syrup
- sunbutter or nut butter of choice
- chia seeds
- rolled oats
- quick oats
- protein powder (can omit)
- pumpkin spice – you can use store bought or make it using this simple recipe that uses just 4 ingredients!
- chocolate chips
- pumpkin seeds
- dried cranberries
These oat pumpkin cookies are super easy to make
All the wet ingredients get mixed together first, then the dry ingredients are added. The last step is to fold in the mix-ins.
I actually folded in chocolate chips and then just topped the cookies with pumpkin seeds and cranberries (and more chocolate chips) to the tops, but you could mix everything in if you wanted. You could also do walnuts instead of pumpkin seeds and a mix of dried berries, just chocolate chips… the possibilities are endless.
I chose pumpkin seeds, cranberries and chocolate chips because:
- pumpkin seeds – add some crunch.
- cranberries – add tart and sweet chewiness.
- mini chocolate chips – add hint of sweetness and duh chocolate.
Not to mention they make these pumpkin cookies look pretty
Some questions you may have
Can I omit the protein powder? YES. And then you’ll also omit the milk. See more notes in the recipe page.
Can I use whey protein powder if I’m not vegan or dairy-free? Probably. I haven’t tested this recipe using whey but I assume it will be fine.
Do I need rolled oats and quick oats? YES. Quick oats help bind the ingredients together than just rolled oats alone. If you don’t have quick oats, simply pulse rolled oats a few times in a food processor.
Can I use honey or agave syrup if I don’t have maple syrup? YES. I’ve made these with honey before and agave should also sub fine.
I hope you enjoy these ones!
Let me know if you make this recipe by leaving a comment and star review! I love hearing from you and when you take the time to comment, it not only means so much but truly helps others find the recipes too!
I’ve got these on my thanksgiving morning list…
Breakfast Pumpkin Cookies
Healthy Breakfast Pumpkin Cookies made with wholesome ingredients for everyone in the family. vegan, oil-free, gluten-free friendly and can also be made nut-free!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Category: snack
- Method: bake
- Cuisine: American
- 3/4 cup canned pumpkin (pumpkin pureé)
- 1/4 cup pure maple syrup
- 1/4 cup sunbutter or nut butter of choice
- 1/2 tsp vanilla
- 1 TBSP chia seeds
- 1 1/2 cups rolled oats
- 1/2 cup quick oats
- 1/4 cup protein powder (can omit, see notes)
- 1 1/2 tsp pumpkin pie spice
- 2 TBSP dairy-free milk or coffee creamer*
- 1/4 cup mini chocolate chips (dairy-free)
- pumpkin seeds for topping
- dried cranberries for topping
- Preheat oven to 350ºF and line large baking sheet with parchment paper; set aside.
- In large bowl mix together pumpkin, maple syrup, nut or seed butter, and vanilla extract. Add in chia seeds, rolled oats, quick oats, protein powder (if using), and pumpkin pie spice. Fold in add-ins.
- Using 1/4 measuring cup, scoop dough then shape into flat circle with hands, about 1/2″ thick; place evenly on baking sheet and bake for 12-14 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
- Cookies store well at room temperature up to three days, or in fridge about 1 week.
*You only really need the milk if you’re using the protein powder. If you’d like to omit the protein powder, omit the milk as well but keep everything else the same. The cookies may need an additional minute, so watch baking time.
Nutrition does not include pumpkin seeds or cranberries for topping.
- Serving Size: 1 cookie
- Calories: 137
- Sugar: 6
- Sodium: 55
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 2
- Protein: 5
- Cholesterol: 0
Keywords: cookies for breakfast, vegan cookies, healthy pumpkin recipes
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