These chewy and delicious pumpkin breakfast cookies are just right for a vegan and gluten free breakfast.
Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
Place the sugars and vegan buttery spread in a mixing bowl and mix on medium speed.
Add the pumpkin puree, vanilla extract, and molasses and continue to mix until smooth.
Add the gluten free flour blend, ground flax seed, baking soda, salt, and spices, and mix on low speed.
Add the gluten free oats and stir by hand.
Add the pumpkin seeds, dried cranberries, and chocolate chips and stir by hand.
Drop the dough onto the cookie sheets, leaving about 1.5 inches between each cookie. You should have 12 cookies on each cookie sheet.
Bake at 350 degrees for about 10-12 minutes.
Allow to cool on the cookie sheets before moving.
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.