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!
WHY THIS RECIPE WORKS
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!
WHAT GOES INTO THIS RECIPE
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.
FAQs and EXPERT TIPS
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.
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.
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.
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.
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!
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 for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!
Pumpkin Breakfast Cookies
Ingredients
- 2 cups gluten-free quick cook oats make sure they are certified gluten-free
- 1 cup almond meal
- 2/3 cup chopped pecans
- 2 eggs large, beaten
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup avocado oil or extra virgin olive oil
- 1/2 cup maple syrup
- 1/2 cup mini chocolate chips can use up to 3/4 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
Nutrition
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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