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Pumpkin Breakfast Cookies (gluten-free) – The Real Food Dietitians


Need a healthy breakfast option for those on-the-go mornings?  Our Pumpkin Breakfast Cookies are just the ticket. Made with easy to find, budget-friendly ingredients, these oatmeal breakfast cookies are made gluten-free and nut-free.

Looking for a new breakfast recipe?  We have just the thing! Insert Pumpkin Breakfast Cookies!

Easy to make breakfast cookies are going to bring your breakfast game to the next level.  A perfectly baked little cookie made with gluten-free oats, sunflower seed butter, and a handful of healthy and delicious add-ins.  They’re chock full of nutritious oats, pumpkin puree, sunflower seed butter, and naturally sweetened with a little honey (or maple syrup).

Recipe created and brought to you by Ana Ankeny, Social Media Coordinator of The Real Food Dietitians and blogger herself! 

Healthy pumpkin breakfast cookies stacked up on a white plate with chocolate chips and dried cranberries on top.

A breakfast you can feel good about serving

Whether you’re serving these cookies to the kids before school, making them for your own on-the-go breakfast, or making a batch to stash away for snacks, rest assured these soft and chewy oatmeal breakfast cookies will be the perfect cookie recipe to fit the bill for all of those needs.  An easy one-bowl recipe, these little cookies are just what you’ve been looking for. And if you love these ones, be sure you give our Apple Cinnamon Oatmeal Breakfast Cookies a try, too! 

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Ingredients for Pumpkin Breakfast Cookies

Cookie Add-ins – use what you have on hand or what sounds good to you.

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Perfectly baked pumpkin breakfast cookies with chocolate chips and cranberries on a parchment-covered baking sheet.

How to make these healthy breakfast cookies

  1. Preheat the oven to 350℉.  Line a baking sheet with parchment paper and set aside.
  2. In a small bowl combine the flax meal and water, stir.  Set aside until it’s thick and creamy.
  3. In a medium bowl combine the rolled oats, gluten-free flour blend, baking soda, baking powder, and pumpkin pie spice.  Stir.  
  4. Next, in a small saucepan over low heat, melt the sunflower seed butter, honey, and coconut oil.  Stirring continually until melted.  Remove from the heat and add pumpkin puree and flax ‘egg’.  Stir.  
  5. Add the melted mixture to the bowl of dry ingredients.  Stir with a large spoon until all the dry ingredients are mixed into the wet ingredients.  
  6. Lastly, add mix-ins of your choice. If following the recipe exactly they would be the dried cranberries or raisins, pepitas, unsweetened coconut shreds, and chocolate chips. Fold into the batter.  
  7. Scooping the batter up by large spoonfuls, place on the prepared parchment-covered baking sheet.  Divide evenly to get 12 round cookies. With hands, slightly press the dough down to form a round cookie shape. 
  8. Bake for 15-20 minutes or until golden brown on the edges. Remove from oven and leave on pan for 5-10 minutes before transferring to a cooling rack. 

A close view of oatmeal breakfast cookies topped with chocolate chips and dried cranberries.

The best way to store these pumpkin oatmeal breakfast cookies

Once all of the breakfast cookies have cooled, place them in an airtight container and store in the pantry/counter for up to 4 days.

Are these breakfast cookies freezer-friendly?

Yes!  Make these cookies ahead of time or for your weekend meal prep and pop them in the freezer for later use.  Once the oatmeal breakfast cookies have completely cooled, place them in a freezer-friendly container, if stacking them place a piece of parchment paper between the stacks.  Freezer for up to 3 months.  To thaw, let them sit on the counter until they come to room temperature, pop them in the microwave for 30 seconds bursts until warm, or place them in the oven at 300 degrees until they’re completely thawed and warm on the inside.

Two healthy pumpkin breakfast cookies studded with dark chocolate chips on a white plate.

Can you substitute sweet potatoes for pumpkin?

Absolutely!  Substituting sweet potatoes for the pumpkin in these healthy oatmeal breakfast cookies is a great swap.  Using a baked sweet potato scrape the sweet potato from the skin and send it through a food processor to make it smooth and creamy.  This recipe calls for only ½ a cup of pumpkin, so if you want to use up any leftover sweet potatoes you have, it would be a perfect time to make this breakfast cookie recipe!

An oatmeal breakfast cookie with a bite taken out of it being held.

Other healthy pumpkin recipes to try:

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Let’s Get Cookin’

Pumpkin Breakfast Cookies (Gluten-free)

Need a healthy breakfast option for those on-the-go mornings?  Our Pumpkin Breakfast Cookies are just the ticket.  Made with all healthy ingredients, these oatmeal breakfast cookies are soft and filling.

  • Author: Ana Ankeny
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 12 Cookies 1x
  • Category: Breakfast | Snack
Three healthy oatmeal breakfast cookies stacked up on a white plate.

Ingredients

Mix-ins of choice (use what you have on hand, equalling about 1 – 1 1/2 cups):

Instructions

  1. Preheat the oven to 350℉.  Line a baking sheet with parchment paper and set aside.
  2. In a small bowl combine the flax meal and water, stir.  Set aside until it’s thick and creamy (about 5-8 minutes).
  3. In a medium bowl combine the rolled oats, gluten-free flour blend, baking soda, baking powder, and pumpkin pie spice and stir.
  4. Next, in a small saucepan over low heat, melt the sunflower seed butter, honey, and coconut oil.  Stirring continually until melted.  Remove from the heat and add pumpkin puree and flax ‘egg’.  Stir.  
  5. Add the melted mixture to the bowl of dry ingredients.  Stir with a large spoon until all the dry ingredients are mixed into the wet ingredients.  
  6. Lastly, add mix-ins of your choice. If following the recipe exactly this would include the dried cranberries or raisins, pepitas, unsweetened coconut shreds, and chocolate chips. Fold into the batter.  
  7. Scooping the batter up by large spoonfuls, place on the prepared parchment-covered baking sheet.  Divide evenly to get 12-18 round cookies. With hands, slightly press the dough down to form a round cookie shape. 
  8. Bake for 15-20 minutes or until golden brown on the edges and firm to touch in the center. Remove from oven and leave  on pan for 5-10 minutes before transferring to a cooling rack. 

Nutrition

  • Serving Size: 1 cookie
  • Calories: 190
  • Sugar: 12g
  • Sodium: 60mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 4g

Pin now, make later!

 


All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

About Ana Ankeny

Ana is a recipe developer, fellow food blogger, and Pinterest manager. She lived in Blue Earth, MN with her husband and four boys. She’s on a mission to turn highly-processed meals into real-food meals…one dish at a time! She loves spending time with her family, powerlifting, traveling, and being in the kitchen.





Source: The Real Food Dietitians, Author: Ana Ankeny

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