Pumpkin Breakfast Cookies {Vegan + GF}

These healthy Pumpkin Breakfast Cookies make a nutritious and grab-and-go breakfast that tastes like fall! This gluten-free and vegan breakfast treat is made with rolled oats, cashew butter, pumpkin puree and maple syrup. They are so easy and so hardy!

Pumpkin Oatmeal Cookies

These Pumpkin Breakfast Cookies are soft and chewy with a sweetness from the maple syrup. They are filling and hearty while still feeling like eating a treat for breakfast.

Looking for more amazing pumpkin recipes? Be sure to try Pumpkin Baked Oatmeal and Paleo Pumpkin Protein Muffins!

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Healthy Pumpkin Breakfast Cookies

I had a few requirement when creating these Healthy Pumpkin Breakfast Cookies.

Healthy – Since they are going to be fueling busy bodies first thing in the morning I needed them to be full of wholesome real food ingredients that would provide a good nutrient-dense start to the day!

Easy – I wanted to make sure they were made easily of pantry staples I already had on hand so I could make them on a moment’s notice.

Tasty – They needed to be delicious and I wanted a soft and chewy texture that provided that treat-kind of satisfaction.

Allergy-Friendly – I wanted a breakfast cookie that suited as many people’s needs as possible. These cookies are gluten free, vegan, dairy free, egg free, peanut free and refined sugar free.

Ingredients for Vegan Oatmeal Pumpkin Cookies

These cookies are all of the above and even more. They are made of pumpkin puree, cashew butter, maple syrup, vanilla extract, cinnamon, ginger, baking soda, nutmeg, salt, gluten free oats and coconut flour.

How to Make Pumpkin Breakfast Cookies

These Gluten Free Pumpkin Cookies are the easiest cookies I’ve ever made! So quick and so incredibly delicious! First begin by creaming the pumpkin puree, unsalted smooth cashew butter, pure maple syrup and vanilla extract together in a large bowl with a whisk. Then sprinkle in the spices and stir. Next using a rubber spatula stir in the rolled oats and coconut flour. Stir until everything is combined, portion into balls, flatted the balls and bake! After 10 minutes in the oven your house will smell truly AMAZING!

Equipment you’ll need to make this recipe:

Cookie Scoop – Also sometimes called an ice cream scoop. I find this really helpful in evenly portioning the cookie dough for baking so you get evenly sized cookies.

Parchment Paper – Parchment paper makes clean up a breeze!

Cooling Rack – A good cooling rack is a must and I love these stackable ones.

What Kind of Oats Should I use for Vegan Oatmeal Pumpkin Cookies

You will need to use old-fashioned rolled oats to make these Vegan Oatmeal Pumpkin Cookies. Instant oats just won’t do as they get too “cooked” and turn out mushy. With old-fashioned rolled oats these cookies maintain structural integrity.

Can I use Salted Cashew Butter in Gluten Free Pumpkin Oatmeal Cookies

Yes, you can absolutely use salted cashew butter in this recipe! But if you do be sure to omit the 1/4 teaspoon of added salt this recipe includes so you don’t end up with salty cookies.

More Pumpkin Recipes:

• Paleo Pumpkin Bars with Maple Walnut Frosting
• Flourless Chocolate Chip Pumpkin Muffins
• Paleo Pumpkin Spice Coffee Creamer
• Vegan Pumpkin Pie

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Pumpkin Breakfast Cookies

★★★★★ 4.9 from 8 reviews

• Author: Nicole
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 12 Cookies 1x
• Category: Sweet Treats
• Method: Bake
• Cuisine: American
• Diet: Gluten Free

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Description

These healthy Pumpkin Breakfast Cookies make a nutritious and grab-and-go breakfast that tastes like fall! This gluten-free and vegan breakfast treat is made with rolled oats, cashew butter, pumpkin puree and maple syrup. They are so easy and so hardy!

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Ingredients

Scale 1x2x3x

• 1/2 cup pumpkin puree
• 1/2 cup unsalted smooth cashew butter*
• 1/2 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon unrefined sea salt (*omit salt if your cashew butter is salted)
• 2 cups old-fashioned rolled gluten free oats
• 1/4 cup coconut flour

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Instructions

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a large mixing bowl with a whisk or in a stand mixer, begin by creaming together the pumpkin puree, cashew butter, maple syrup and vanilla extract.
3. Mix in the ground cinnamon, ginger, nutmeg, baking soda and salt.
4. Using a rubber spatula stir in the rolled oats and coconut flour until evenly incorporated.
5. Using an ice cream scoop, portion out even scoops baking 6 cookies at a time. Roll the cookies into balls and place the first 6 on the baking sheet. Then using your fingers flatten the top of each cookie.
6. Bake for 10 minutes.
7. After removing the cookies from the oven, allow them to sit on the baking sheet for 3-5 minutes before transferring them to a wire cooling rack.
8. Allow to cool completely before storing for up to 5 days.* Enjoy!

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Notes

*This recipe calls for unsalted cashew butter, if you are using salted cashew butter them omit the addition of 1/4 teaspoon of salt in the recipe.

*These cooking are meant to be soft so they are able to sit uncovered for longer than some other cookies without drying out. However, I’d recommend storing in an air tight container if you plan to store them longer than a day.

Keywords: pumpkin breakfast cookies, gluten free pumpkin cookies, healthy pumpkin breakfast cookies, vegan oatmeal pumpkin cookies, vegan pumpkin oatmeal cookies,

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