These healthy Gluten-Free Pumpkin Breakfast Cookies are made with oats, almond butter, and almond flour for a delicious and protein-packed cookie. Vegan.
This post is in partnership with Rodelle. As always, all opinions expressed are my own. Thanks for supporting the brands that support Salted Plains!
Breakfast cookies should really be celebrated. Those that are wholesome and filling, even more so!
As the weather continues to get cooler, these gluten-free pumpkin breakfast cookies are just the thing to pair with your preferred hot drink of choice.
Ingredients for Pumpkin Breakfast Cookies
These pumpkin oat cookies have minimal ingredients. Many of these you probably already have in your pantry! Check out the major ingredients you will need:
- Gluten-free oats
- Almond butter
- Canned pumpkin puree
- Ground flaxseed
- Pumpkin pie spice
- Coconut oil
- Gourmet pure vanilla extract
- Unsweetened almond milk
- Dried cranberries
- Pepitas
Using quality ingredients can really up the flavor factor. Something as simple as a high quality vanilla extract can make a big difference.
This recipe uses Rodelle's Gourmet Pure Vanilla Extract and it complements the warming spices beautifully. Rodelle's products are made with natural organic ingredients that you can feel good about. Plus, they use a direct-from-farmer supply chain that ensure quality while aiding the farmers directly.
You can find their products in stores nationwide and online at Amazon and Walmart!
Can I substitute the mix-in's? Absolutely. If you want to use seeds, nuts, or dried fruit that you already have on hand, go for it. Here are few substitutes that would work well:
- Chopped walnuts
- Chopped pecans
- Sunflower seeds
- Hemp seeds
- Dairy-free chocolate chips
How to Make Vegan Pumpkin Oatmeal Cookies
Ready for some gluten-free, egg-free, and dairy-free pumpkin cookies?! Follow these step to make your own:
- Preheat the oven to 350 degrees Fahrenheit.
- Line a large baking sheet with parchment paper.
- Combine dry ingredients in a medium mixing bowl.
- Add pumpkin, almond butter, maple syrup, vanilla extract, coconut oil, and almond milk.
- Stir until all ingredients are completely combined.
- Fold in pepitas and cranberries.
- Allow batter to sit for 3-4 minutes.
- Scoop cookie dough with a tablespoon onto prepared cookie sheet.
- Bake for 20-22 minutes.
- Allow cookies to cool on pan for 5 minutes before removing.
- Store in an airtight container.
Tips for this Recipe
A few suggestions for making these almond flour pumpkin cookies!
- This cookie dough is a wet dough. Allowing it hydrate for a few minutes helps the dough thicken before scooping.
- For "prettier" breakfast cookies, press in a few extra toppings into the tops of each cookie before baking.
- You'll want to take the cookies out of the oven once they've set on the outside. They will continue to cook a bit as they cool on the pan.
More Pumpkin Cookie Recipes
Chocolate Chip Pumpkin Blondies
Gluten-Free Pumpkin Breakfast Cookies
Ingredients
- 1 cup (100g) gluten-free oats
- 6 tablespoons almond flour
- 1 tablespoon ground flaxseed
- 4 tablespoons coconut sugar
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ cup (48g) canned pumpkin puree
- ½ cup (130g) creamy almond butter
- 2 tablespoons maple syrup
- ¾ teaspoon gourmet pure vanilla extract
- 2 tablespoons coconut oil melted and slightly cooled
- ¼ cup unsweetened almond milk warmed
- ¼ cup dried cranberries
- ¼ cup pepitas
- ¼ cup dairy-free chocolate chips optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Combine dry ingredients in a medium mixing bowl. Add pumpkin, almond butter, maple syrup, vanilla extract, coconut oil, and almond milk.
- Stir until all ingredients are completely combined. Fold in pepitas and cranberries. Allow cookie dough to sit for 3-4 minutes. This will be a wet dough.
- Using a tablespoon, scoop cookie dough onto prepared cookie sheet in even rows. Use an extra piece of parchment paper to press down slightly on the tops of each cookie to gently flatten. Press in extra seeds or cranberries into tops of cookies if desired.
- Bake for 20-22 minutes (edges will brown quickly after 20 minute mark).Allow cookies to cool on pan for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container.
Notes
- This cookie dough is a wet dough. Allowing it hydrate for a few minutes helps the dough thicken before scooping.
- For "prettier" breakfast cookies, press in a few extra toppings into the tops of each cookie before baking.
- You'll want to take the cookies out of the oven once they've set on the outside. They will continue to cook a bit as they cool on the pan.
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