Easy Pumpkin Breakfast Cookies

Gluten-Free & Vegan!

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Yield

12 cookies

Time

45 minutes

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These gluten-free pumpkin breakfast cookies are the perfect grab-and-go breakfast, snack, or dessert. They’re packed with protein & fiber, but they taste like treats!

Ingredients

Rolled oats Salt Cinnamon Ground cloves Nutmeg Ground flaxseeds Pumpkin puree Almond butter or sunflower seed butter

Ingredients

Maple syrup Coconut oil Vanilla extract Dried cranberries Chocolate chips

1

Mix together the oats, flaxseed, and spices.

1

1

Combine the wet ingredients and microwave or cook until smooth.

2

1

Stir in the wet ingredients into the dry ingredients. Let the batter sit for 5 minutes.

3

1

Stir in the cranberries and chocolate chips.

4

1

Scoop the batter into the baking sheet.

5

1

Gently flatten the cookies using your fingers.

6

1

Bake the cookies and serve at room temperature.

7

"Hey Nicki! Yet again, another AMAZING recipe!" - Raine

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You’ll need 1 15-ounce can of pumpkin puree for this pumpkin breakfast cookies recipe (don’t use a pumpkin pie mix).

FROM SCRATCH FAST

I'm Nicki Sizemore, a trained chef and cookbook author. I create wholesome, flavor-packed recipes that just happen to be gluten-free. These are dishes that anybody can master and everybody will love!