Pumpkin Spice Breakfast Cookies (Gluten-Free & Vegan)
This recipe was inspired from my Banana Oatcakes. Made with whole oats, pumpkin puree, almond butter and flax seeds, these vegan and gluten-free breakfast cookies, which are flavored with maple syrup, warming spices, cranberries and dark chocolate (optional, but oh yes!), are jammed with nutritious ingredients, and yet they taste like treats. They’re even better the next day, so make a batch today and throw them in the fridge or freezer for tomorrow (or next week). Your weekday mornings just got a little easier… ☺
Servings: 12 cookies
Ingredients
- 3 cups (9.5 oz) old-fashioned rolled oats
- 1 ¼ teaspoons fine sea salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- Pinch freshly grated nutmeg
- 2 tablespoons ground flaxseeds
- 1 ⅓ cups pumpkin puree
- ⅓ cup almond butter
- ½ cup plus 2 tablespoons maple syrup
- 2 tablespoon coconut oil
- 1 teaspoon vanilla extract
- ⅓ cup dried cranberries
- ⅓ cup chopped dark chocolate or chocolate chips (optional)
Instructions
- Preheat the oven to 375˚F. Line 2 large baking sheets with parchment paper.
- Mix together the oats, salt, cinnamon, ginger, cloves, nutmeg and ground flaxseeds.
- In a small saucepan, combine the pumpkin puree, almond butter, maple syrup, coconut oil and vanilla. Cook over low heat, stirring, until smooth.
- Scrape the pumpkin mixture into the bowl with the oats and stir to combine. Let the batter sit for 5 minutes. Fold in the cranberries and chocolate, if using.
- Using an ice cream scoop or two large spoons, scoop the dough into ¼ cup mounds onto the baking sheets. Using damp hands, flatten the mounds into 3-inch cookies that are about ½-inch tall. Bake 25 minutes, rotating the pans halfway through, or until the cookies are golden. Let cool completely. Do Ahead: The cookies can be refrigerated for up to 1 week or frozen for up to 3 months. They can be eaten straight out of the fridge, or they can be heated up in a toaster oven.