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    Salted Plains » Recipes » Breakfast & Brunch

    Gluten-Free Pumpkin Breakfast Cookies

    Published: Oct 19, 2021 by Tessa · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    These healthy Gluten-Free Pumpkin Breakfast Cookies are made with oats, almond butter, and almond flour for a delicious and protein-packed cookie. Vegan.

    cookies on wire rack

    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.

    pumpkin cookies on rack with bottle of vanilla extract

    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!

    pumpkin breakfast cookies with seeds and cranberries

    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
    pumpkin cookies stacked on rack

    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:

    1. Preheat the oven to 350 degrees Fahrenheit.
    2. Line a large baking sheet with parchment paper.
    3. Combine dry ingredients in a medium mixing bowl.
    4. Add pumpkin, almond butter, maple syrup, vanilla extract, coconut oil, and almond milk.
    5. Stir until all ingredients are completely combined. 
    6. Fold in pepitas and cranberries. 
    7. Allow batter to sit for 3-4 minutes.
    8. Scoop cookie dough with a tablespoon onto prepared cookie sheet.
    9. Bake for 20-22 minutes.
    10. Allow cookies to cool on pan for 5 minutes before removing.
    11. Store in an airtight container.
    breakfast cookies on parchment paper

    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

    Iced Pumpkin Cookies

    Pumpkin Snickerdoodles

    Chocolate Chip Pumpkin Blondies

    Gluten-Free Pumpkin Breakfast Cookies

    These healthy Gluten-Free Pumpkin Breakfast Cookies are made with oats, almond butter, and almond flour for a delicious and protein-packed cookie. Vegan.
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 18
    Calories: 148kcal
    Author: Tessa

    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.

    Nutrition

    Serving: 1cookie | Calories: 148kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 77mg | Potassium: 127mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1023IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
    « How to Make Oat Flour
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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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