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gluten free vegan pumpkin oatmeal breakfast cookies

Pumpkin Oatmeal Breakfast Cookies.

Kelly Roenicke
These chewy and delicious pumpkin breakfast cookies are just right for a vegan and gluten free breakfast.
5 from 2 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Servings 24
Calories 137 kcal

Ingredients
 
 

Instructions
 

  • Preheat the oven to 350 degrees F. 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 F for about 10-12 minutes.
  • Allow to cool on the cookie sheets before moving.

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

Serving: 1cookieCalories: 137kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 2gCholesterol: 1mgSodium: 94mgPotassium: 78mgFiber: 2gSugar: 10gVitamin A: 709IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Keyword gluten free pumpkin cookies, pumpkin dessert recipes
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