Chewy and full of flavor, these pumpkin oatmeal breakfast cookies are a great way to start your morning! Hearty gluten free breakfast cookies are loaded with seeds, dried fruit, chocolate, and spices. These comforting treats are just right with a cup of coffee or tea.
Are you a cookies for breakfast kind of person? I am!
It really doesn’t matter if they are labeled “breakfast cookies” or not, I’m definitely okay with cookies for breakfast along with my tea. Of course, I’m also okay with delicious breakfast bars, gluten free muffins, or chocolate chip banana pancakes. If it’s sweet and goes with hot tea, you can count me in!
Whenever you decide to eat these cookies, they are delicious! Dessert, breakfast, an after workout snack – these are perfect just about anytime.
I used Namaste Perfect Flour Blend for these pumpkin oatmeal breakfast cookies, and the texture is just right – chewy and perfect.
What makes this a breakfast cookie?
These are slightly lower in sugar, plus they contain healthier ingredients like pumpkin puree, pumpkin seeds, ground flax seed, and lots of oats. These are hearty and filling cookies!
Can I make these pumpkin oatmeal breakfast cookies with regular flour?
Yes, if you are not gluten free, you can use regular all purpose flour.
Can I leave out the pumpkin seeds or cranberries?
Yes, feel free to leave out the mix-ins, or add your own! If you prefer raisins, or sunflower seeds, or coconut, go ahead and add that instead!
Where can I find nut free dried fruit or seeds?
Super Seedz is a nut free brand of pumpkin seeds, or you can order all kinds of dried fruit and seeds that are manufactured in an allergy free facility at Gerbs Allergy Friendly Foods.
Where can I find certified gluten free oats?
Make sure to check the label on the oats you use – they do need to say “certified gluten free.” You can usually find these at a grocery store or health food store. I like to use GF Harvest brand oats on Amazon, because then are made in a nut free facility.
I can’t have pumpkin, what can I use instead?
I think these would be good if you used some unsweetened applesauce, or mashed banana in place of the pumpkin.
My gluten free cookies always spread out on the cookie sheet. What can I do?
These shouldn’t spread out, but if you find that they do, just chill the cookie dough for about an hour before baking. For more tips on gluten free and vegan baking, check out my ebook, Bake It Gluten Free and Vegan.
How should I store these breakfast cookies so that they stay fresh?
You can store these in an airtight container and they should stay fresh for up to 5 days. Consider adding a piece of gluten free bread to the container so that they stay moist.
If you make these pumpkin oatmeal breakfast cookies, or any of my other recipes, please share on Instagram and tag me @prettybeeblog! I love to see what you are baking!
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Pumpkin Oatmeal Breakfast Cookies.
These chewy and delicious pumpkin breakfast cookies are just right for a vegan and gluten free breakfast.
Ingredients
- 1/2 cup vegan buttery spread
- 1/2 cup coconut sugar
- 1/3 cup organic cane sugar
- 1/3 cup pumpkin puree
- 1 Tablespoon molasses
- 1 teaspoon vanilla extract
- 1 cup gluten free flour blend
- 1 Tablespoon golden ground flax seed
- 1/2 teaspoon baking soda
- 1/3 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 2 cups certified gluten free oats
- 1/2 cup dairy free chocolate chips
- 1/2 cup pumpkin seeds
- 2/3 cup dried cranberries
Instructions
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Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
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Place the sugars and vegan buttery spread in a mixing bowl and mix on medium speed.
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Add the pumpkin puree, vanilla extract, and molasses and continue to mix until smooth.
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Add the gluten free flour blend, ground flax seed, baking soda, salt, and spices, and mix on low speed.
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Add the gluten free oats and stir by hand.
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Add the pumpkin seeds, dried cranberries, and chocolate chips and stir by hand.
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Drop the dough onto the cookie sheets, leaving about 1.5 inches between each cookie. You should have 12 cookies on each cookie sheet.
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Bake at 350 degrees for about 10-12 minutes.
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Allow to cool on the cookie sheets before moving.
Recipe Notes
Store leftover cookies in an airtight container.
You can use regular flour if you are not gluten free.
You can leave out the pumpkin seeds, cranberries, or chocolate chips if you wish.
Serving size is one cookie.
These sound good! I’ll bet you thought you had answered All The Questions, but I have another one: What if I want to make these with a bit less sugar and a bit less margarine? If I cut out about equal amounts of each, do you think the cookies would come out right?
If you don’t know, I’ll post again once I’ve made these, because they do sound good. Either way, thanks!
That may work! You could always use a little more pumpkin to make up the moisture if needed.
How wonderful…. I’m sure my family and friends will love it. Thank you very much
Delicious recipe!