These healthy Gluten-Free Pumpkin Breakfast Cookies are made with oats, almond butter, and almond flour for a delicious, protein-packed cookie. Vegan.
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These healthy pumpkin oatmeal breakfast cookies are soft, chewy cookies full of fall spices. They are gluten-free and vegan, and like these banana oatmeal cookies and gluten-free oatmeal raisin cookies, this is a recipe that the whole family will love.
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Why you'll love this recipe
- Healthy ingredients
- Easy recipe
- Gluten-free, vegan, and refined sugar-free
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Oats - Make sure you choose certified gluten-free oats to keep things gluten-free. Rolled oats (also known as old-fashioned oats) give our cookies a great chewy texture.
Almond butter - This acts as our binder and fat as well as flavor. If you use salted almond butter, you might want to adjust the salt in the recipe. Cashew butter or sunflower seed butter would make great almond butter substitutes.
(If you love almond butter, you need to try granola butter!)
Canned pumpkin puree - Make sure you use pureed 100% pure pumpkin puree and not pumpkin pie filling! You can even roast your own pumpkin.
Ground flax seed - Mixed with water, gluten-free ground flaxseed forms a "flax egg," gelling to work as a binder for our egg replacer.
Pumpkin pie spice - This is what brings the feeling of fall! Ground cinnamon, nutmeg, ginger, allspice, and cloves bring together that fall-inspired flavor. Pick up a jar of pumpkin pie spice blend or combine spices and make your own pumpkin spice.
Coconut sugar - An unrefined sugar that has a flavor profile similar to brown sugar.
Maple syrup - Pure maple syrup adds a caramel flavor.
Coconut oil - Instead of regular butter or vegan butter, coconut oil keeps things dairy-free and creates a chewy cookie. Use refined coconut oil to avoid an additional "hint of coconut."
Vanilla extract - Gluten-free pure vanilla extract helps round out the sweet flavors.
Unsweetened almond milk - Feel free to use any non-dairy milk.
Dried cranberries - Tart, sweet, and chewy! Dried cherries or raisins can be substituted.
Pepitas - Also known as pumpkin seeds, they add some healthy fats, crunch, and flavor.
Chocolate chips - Choose dairy-free chocolate chips if needed.
Optional mix-in's
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 make pumpkin breakfast cookies
Before you start: Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
Step 1: Combine dry ingredients in a large mixing bowl. Add the wet ingredients—pumpkin, almond butter, maple syrup, vanilla extract, coconut oil, and almond milk.
Step 2: Stir until all ingredients are completely combined. Fold in pepitas and cranberries. Allow batter to sit for 3-4 minutes.
Step 3: Scoop cookie dough with a tablespoon onto the prepared baking sheet. Bake for 20-22 minutes.
Step 4: Allow cookies to cool on pan for 5 minutes before transferring to a cooling rack. Allow to cool completely.
Recipe tips
A few suggestions for making these pumpkin breakfast treats!
- This cookie dough is a wet dough. Allowing it to 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.
How to store and freeze
Store the healthy pumpkin cookies in an airtight container at room temperature for 3-5 days. Store in the refrigerator for up to one week.
To freeze, place the cookies on a baking sheet and into the freezer until frozen. Then transfer them to a freezer-safe container and store in the freezer for up to 3 months.
FAQs
Absolutely. Pure sweet potato puree works great as a substitute for these vegan pumpkin breakfast cookies.
Yes! Place the cookies on a baking sheet and into the freezer until frozen. Then transfer them to a freezer-safe container and store in the freezer for up to 3 months.
More gluten-free pumpkin recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
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.
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.
Teri
Is flax seed ground powdery? I have diverticulitis and in my case any nut or seed is an issue
Tessa
Hi Teri! Yes, ground flaxseed is powdery but it does have flecks of the seed. So it is not a fine powder but more of a "meal." The ground flax here helps to bind the cookies, but you could probably substitute arrowroot starch for the flax.