Pumpkin Breakfast Cookies – these soft & chewy cookies are the perfect healthy make-ahead, portable breakfast (or dessert) for busy mornings. Best of all, easy to customize & made with oats, pumpkin seed butter, cozy fall spices & maple syrup. Gluten free, refined sugar-free, nut free with vegan option.
And what better way to get your kids excited to get up early for school than with cookies? Breakfast cookies that is!
WHAT INGREDIENTS DO I NEED TO MAKE HEALTHY BREAKFAST COOKIES?
The great thing about making breakfast cookies is that you can customize them with whatever you like or have on hand. Use as little as two ingredients – banana and oats or pack them with as many healthy and wholesome ingredients you have in your pantry.
Remember that you are more than welcome to customize the ingredients and brands with the ones you love and have on hand.
- Dry coarse base: oats – old fashioned or quick oats, shredded coconut, chopped or sliced nuts
- Sticky liquid binder and sweetener – maple syrup, honey, agave nectar, coconut nectar, date paste, coconut syrup, yacon syrup
- Liquid binder: oil, butter, nut butter, eggs, flax eggs (for vegan)
- Dry binder: flour / almond meal / coconut flour / flaxseeds / shredded coconut / protein powder
- Fillers – add-ins for crunch, crispy texture or sweetness: seeds / chopped nuts / chopped chocolate / chocolate chips / dried fruit
- Additional toppings: fresh fruit, chocolate chips, coconut chips, banana chips, apple chips, freeze-dried berries
HOW TO MAKE HEALTHY PUMPKIN BREAKFAST COOKIES:
Today’s breakfast cookies are made with wholesome oats, canned pumpkin or pure pumpkin puree (NOT pumpkin pie filling), cinnamon, cozy spices that will remind you of autumn, pumpkin seeds (or pepitas) and dried cranberries.
They bake up soft, chewy and sort of remind me of a healthier pumpkin pie in cookie form and perfect for fall mornings.
- You’re going to start by lining a large baking sheet with parchment paper.
- In a large bowl, whisk together the egg, pumpkin seed butter, pumpkin puree and coconut oil until creamy.
- Add the maple syrup, vanilla, pumpkin pie spice, salt and baking powder. Beat until combined.
- Stir in the oat flour, followed by the coconut and oats until everything is just combined. Fold in dried cranberries and pepitas.
- Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.
- Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
- Allow to cool on the cookie sheets completely before storing in an airtight container.
ARE PUMPKIN BREAKFAST COOKIES NUT FREE AND VEGAN?
To make these breakfast cookies vegan, simply swap out the egg with a flax-egg (or egg substitute) instead.
ARE BREAKFAST COOKIES FREEZER-FRIENDLY?
Yes, the great thing about breakfast cookies is that you can make a big batch on meal prep Sunday and store them in your freezer to enjoy when you’re ready.
- Place the cookies on a large baking sheet and place the pan in the freezer for at least 30 minutes – or until they’re firm.
- Remove the tray and store in clear zip-top bags or an air-tight freezer-friendly container.
ARE BREAKFAST COOKIES HEALTHY?
These Pumpkin Breakfast Cookies can certainly be enjoyed for breakfast some mornings as part of a healthy balanced diet. They’re packed with whole grains, healthy fats and protein, and would make an ideal make-ahead breakfast or lunch box treat.
More easy breakfast recipes:
Pumpkin Breakfast Cookies – the perfect healthy make-ahead, portable breakfast (or dessert) for busy mornings. Best of all, easy to customize & made with oats, pumpkin seed butter, cozy fall spices & maple syrup. Gluten free and refined sugar-free.
- 1 large egg room temperature (sub with flax-egg for VEGAN)
- 1/3 cup smooth pumpkin seed butter OR your favorite nut or seed butter
- 2 Tablespoons canned or pure pumpkin puree NOT pumpkin pie filling
- 1/3 cup coconut oil , softened at room temperature
- 1/2 cup maple syrup OR coconut nectar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup finely ground oat flour (OR super-fine almond flour if not nut free)
- 1/2 cup unsweetened shredded coconut
- 3 1/4 cups old fashioned rolled oats , use gluten free as needed
- 1/3 cup pepitas (shelled pumpkin seeds)
- 1/3 cup dried cranberries
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the egg, pumpkin seed butter, canned OR pure pumpkin puree, and coconut oil until creamy and smooth. Add the maple syrup, vanilla, pumpkin pie spice, salt, and baking powder. Beat until combined.
Stir in the flour, followed by the coconut and oats until everything is just combined. Fold in pumpkin seeds and dried cranberries.
Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.
Bake in preheated oven for 10-14 minutes, or until edges are slightly brown and set.
Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.