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    Delightful Mom Food / Recipes / Meal Type / Breakfast / Pumpkin Breakfast Cookies With Oats

    Last Updated July 27, 2021. Published September 25, 2020 Danielle Fahrenkrug | This post may contain affiliate links which won’t change your price but will share some commission.

    Pumpkin Breakfast Cookies With Oats

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    A guilt-free treat when craving something sweet in the mornings! These gluten-free pumpkin breakfast cookies are made with oats, maple syrup, pumpkin puree and baked into a healthy cookie good enough for breakfast!

    gluten free pumpkin breakfast cookies made with oats and chocolate chips

    Why these breakfast cookies are so great!

    Fiber packed! – Looking to get a good serving of fiber in the morning? These hearty breakfast pumpkin and oat cookies provide fiber to keep you full longer and help reduce cholesterol.

    Healthy sweet breakfast or snack! – These healthy pumpkin oat breakfast cookies work brilliantly for breakfast or snack time paired with a warm cup of coffee or cold glass of milk. Cookies for breakfast… maybe just one, or two, three, or even four? Yes please! They are completely guilt free and I am totally fine if my kids want to eat a bunch of these. Packed with oats, pecans, pumpkin puree then laced with natural maple syrup to provide good healthy fiber, fats and vegetables to a daily diet! 

    Comes together quickly! – healthy cookies are my go-to-snack for my kids. They are quick to make, with natural sugars and hearty ingredients that provide fueling energy in a jiffy!

    chocolate chip pumpkin breakfast oat cookies on parchment paper with milk

    What ingredients go into these cookies

    These pumpkin breakfast cookies are so simple, gather a few basic ingredients you probably have at home already. I always try to keep a can of pumpkin puree in the pantry year-round for whenever we are craving pumpkin!

    Ingredients: Pumpkin (not pumpkin pie mix) in a can, eggs, gluten-free quick cooked oats, almond meal, salt, vanilla extract, pumpkin pie spice (or just cinnamon), avocado oil or extra virgin olive oil, mini chocolate chips. For a dairy-free pumpkin cookie, use vegan allergy-free chocolate chips such as Enjoy Life.

    How to make this recipe

    STEP 1: In a large bowl combine all of the ingredients together except the chocolate chips. Mix until the oats are fully coated. Then fold in the chocolate chips.

    STEP 2: Using a 1.5-2 inch cookie scoop, place cookies on a prepared and lined cookie sheet about 1 inch apart. Bake for 20 minutes until lightly browned. Let cool slightly for about 5 minutes then transfer to a cooling rack to cool completely.

    They are a soft pumpkin breakfast cookie rather than crisp.

    pumpkin breakfast cookies

    FAQs and Expert tips

    Can I use gluten-free rolled oats instead of quick cooked oats in breakfast cookies?

    Yes, you can! If you do not have quick oats on hand, use rolled oats. I found that my kids prefer the smoother consistency of using quick cooked outs in these cookies.

    Are cookies good for breakfast?

    If they are made with natural ingredients and fiber cookies are great for breakfast. These pumpkin breakfast cookies provide fiber, vitamin A, and iron, without much extra fat.

    How long will pumpkin cookies last?

    On the counter they will last for 3-5 days in a cool dry place. In the refrigerator they will last in an airtight container for up to 7 days. In the freezer, store in a sealed airtight container for up to 3 months.

    Do breakfast pumpkin cookies freeze well?

    They do for up to 3 months. To freeze, store in an airtight container and add wax paper or parchment paper between layers to prevent freezer burn.

    pumpkin breakfast cookies

    It takes about 5 minutes to whip up then pop them beauties in the oven, bake until golden brown and enjoy the fragrant aromas of pumpkin pie spices!

    Related Recipes

    • Pumpkin Spiced Chocolate Chip Cookies (Dairy-Free)
    • Gluten-Free Pumpkin Bread
    • Healthy Gluten-Free Pumpkin Muffins
    • Pumpkin Cookies
    • No-Bake Protein, Pumpkin, Oat Cookies

    If you make these gluten-free pumpkin breakfast cookies from DelightfulMomFood I would love to see your creations! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER to be featured and for more recipe inspiration! And don’t forget to rate the recipe in the recipe area and leave a comment below!

    gluten free pumpkin breakfast cookies made with oats and chocolate chips

    Pumpkin Breakfast Cookies

    A guilt-free treat when craving something sweet in the mornings! These gluten-free pumpkin breakfast cookies are made with oats, maple syrup, pumpkin puree and baked into a healthy cookie good enough for breakfast!
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free, Low Salt, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 22
    Calories: 151kcal
    Author: Danielle Fahrenkrug

    Ingredients

    • 2 cups gluten-free quick cook oats make sure they are certified gluten-free
    • 1 cup almond meal
    • ⅔ cup chopped pecans
    • 2 eggs large, beaten
    • ¼ teaspoon salt
    • 1 teaspoon pumpkin pie spice
    • 1 cup pumpkin puree
    • 1 teaspoon vanilla extract
    • ¼ cup avocado oil or extra virgin olive oil
    • ½ cup maple syrup
    • ½ cup mini chocolate chips can use up to ¾ cup if you like lots of chocolate chips!

    Instructions

    • Preheat oven 350 degrees F. Line a baking sheet with parchment paper.
    • In a large bowl combine oats, almond meal, pecans, salt, pumpkin pie spice. Mix until evenly combined. Add in the pumpkin puree, beaten eggs, oil, maple syrup, and vanilla. Mix until dry and wet ingredients are well blended. Fold in the chocolate chips
    • Scoop into 1.5-2 inch balls and place on a baking sheet about 1 inch apart. Press the tops down a bit with the top of the cookie scoop to flatten. Bake at 350 degrees for 20 minutes. Remove from the oven and let cool 5 minutes then transfer to a cooling rack to finish cooling.

    Notes

    Notes 1: How to store and for how long: On the counter they will last for 3-5 days in a cool dry place. In the refrigerator they will last in an airtight container for up to 7 days. In the freezer, store in a sealed airtight container for up to 3 months. 
    Notes 2: Do pumpkin breakfast cookies freeze well? They do for up to 3 months. To freeze, store in an airtight container and add wax paper or parchment paper between layers to prevent freezer burn. 
    Notes 3: You many substitute gluten-free quick oats for gluten-free rolled oats. My kids prefer quick cook oats for a smoother texture. You may also use regular oats or quick cook oats if gluten is not an issue. 

    Nutrition

    Calories: 151kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 36mg | Potassium: 85mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1764IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @DelightfulMomFood or tag #DelightfulMomFood!

    We have been making as many pumpkin recipes as possible for the fun of pumpkin season! I think any pumpkin smell is impressive as soon as it leaves the oven. My son Chase keeps wanting processed breakfast bars – in which that is fine sometimes – but there comes a point where mama has to pull the plug on the addiction. I wanted to create a breakfast cookie that is equally as moist and melts in your mouth to satisfy that “Nutri-Grain Bar” “melt in your mouth” consistency!

    Also, this recipe was previously posted and updated.

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    About Danielle Fahrenkrug

    Danielle Fahrenkrug is the writer and photographer behind Delightful Mom Food. She is a mama of two young boys and loves food, family, friends, and Jesus with a passion for wine, coffee, and cauliflower crusted pizza. Danielle is also the author for Dairy-Free Gluten-Free Baking Cookbook, Gluten-Free Dairy-Free Cookbook, Dairy-Free Cookbook for Kids and is a certified health and nutrition life coach.

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    Danielle Fahrenkrug | Recipe Developer
    Hi, and welcome to Delightful Mom Food - I am thrilled you are here! Here you will find traditional recipes that I transform into healthier versions the whole family enjoys, because eating healthy should be delicious and mean you can still enjoy your favorite foods! I am a food photographer, writer, 3x cookbook author, and certified health and nutrition life coach.
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