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Home » Breakfast » Pumpkin Oatmeal Breakfast Cookies (Gluten Free, Vegan).

Pumpkin Oatmeal Breakfast Cookies (Gluten Free, Vegan).

Sep 18, 2019 · Modified: May 27, 2021 by Kelly Roenicke · 4 Comments

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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.

pumpkin oatmeal breakfast cookies on cookie sheet

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!

pumpkin oatmeal breakfast 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.

oatmeal cookies lined up on a cookie sheet

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!

Disclosure: This post contains affiliate links.

pumpkin oatmeal breakfast cookies on cookie sheet
5 from 2 votes
Print

Pumpkin Oatmeal Breakfast Cookies.

These chewy and delicious pumpkin breakfast cookies are just right for a vegan and gluten free breakfast.

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword gluten free pumpkin cookies, pumpkin dessert recipes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24
Calories 137 kcal
Author Kelly Roenicke

Ingredients

  • ½ cup vegan buttery spread
  • ½ cup coconut sugar
  • ⅓ cup organic cane sugar
  • ⅓ cup pumpkin puree
  • 1 Tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1 cup gluten free flour blend
  • 1 Tablespoon golden ground flax seed
  • ½ teaspoon baking soda
  • ⅓ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 2 cups certified gluten free oats
  • ½ cup dairy free chocolate chips
  • ½ cup pumpkin seeds
  • ⅔ cup dried cranberries
US Customary - Metric

Instructions

  1. Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.

  2. Place the sugars and vegan buttery spread in a mixing bowl and mix on medium speed.

  3. Add the pumpkin puree, vanilla extract, and molasses and continue to mix until smooth.

  4. Add the gluten free flour blend, ground flax seed, baking soda, salt, and spices, and mix on low speed.

  5. Add the gluten free oats and stir by hand.

  6. Add the pumpkin seeds, dried cranberries, and chocolate chips and stir by hand.

  7. Drop the dough onto the cookie sheets, leaving about 1.5 inches between each cookie. You should have 12 cookies on each cookie sheet.

  8. Bake at 350 degrees for about 10-12 minutes.

  9. 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.

Nutrition Facts
Pumpkin Oatmeal Breakfast Cookies.
Amount Per Serving (1 cookie)
Calories 137 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 94mg4%
Potassium 78mg2%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 10g11%
Protein 2g4%
Vitamin A 709IU14%
Vitamin C 1mg1%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

breakfast cookies on a wood cutting board

 

Related

« Gluten Free Pumpkin Spice Cake with Molasses Buttercream (Vegan).
Toasted Coconut Chocolate Chip Oatmeal Cookies. »

Filed Under: Breakfast, Dairy Free, Desserts, food, Gluten Free, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
Latest posts by Kelly Roenicke (see all)
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Reader Interactions

Comments

  1. Chessie

    September 24, 2019 at 3:55 pm

    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!

    Reply
    • Kelly Roenicke

      October 07, 2019 at 12:23 pm

      That may work! You could always use a little more pumpkin to make up the moisture if needed.

      Reply
  2. linda

    September 20, 2019 at 9:18 am

    5 stars
    How wonderful…. I’m sure my family and friends will love it. Thank you very much

    Reply
  3. Katie

    September 18, 2019 at 3:59 pm

    5 stars
    Delicious recipe!

    Reply

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