These Pumpkin Chocolate Chip Oatmeal Breakfast Cookies are cookies so healthy they can be eaten as breakfast! They’re super tasty, gluten free and vegan!
WATCH THE VIDEO TO SEE HOW IT’S MADE:
I have great news friends and it involves pumpkin, chocolate chips, oatmeal and cookies for breakfast. Yes, I’m speaking of pumpkin breakfast cookies. The name given to cookies that once realised could easily by the ingredients in your oatmeal (these are actually variations of the ingredients in my daily oatmeal) are given the name cookies because, who doesn’t want to have cookies for breakfast?! I want to have these pumpkin breakfast cookies for breakfast. Every day.
Secondly, I’ve spent the entire last week on not one, but TWO legs! The crutches are gone (maybe due to a slightly impatient person) and I’m readjusting to life on two legs. I just want to say, and I mean this in all seriousness, please appreciate your ability to see, hear, feel and walk. ALL of them. I now know never to take my ability to walk for granted, and I’m so happy that after 5 months it’s almost all over. Pretty soon (aka by December) I will be back in heels!
I will not miss my crutches except for probably trying to reach something in a cupboard way above my head.
Now that that’s over, back to these pumpkin breakfast cookies.
I’ve seen the breakfast cookies phenomenon around but really got into trying to create a fall theme breakfast cookies. Not only do I love pumpkin (thanks mom!) but I’m a fan of all things delicious and healthy. People tend to get scared when they hear vegan cookies but I mean this in all the right ways. These cookies are soft, chewy, hold together well, somehow slightly creamy due to the peanut butter and just the right amount of sweetness that you’d allow in your oatmeal (plus a little). I loved these cookies; we all did.
What I really loved about these Pumpkin Chocolate Chip Oatmeal Breakfast Cookies is that it really was healthy enough for breakfast as opposed to dessert. If you’re like me and actually prefer lighter desserts to decadent desserts, it could easily double as dessert. Last month I picked up quick oats by accident and notice they almost melted away, but finally found a great purpose for them! They work perfectly here because instead of adding too much chew, they add the firm cookie but melt-in-your-mouth effect. Combined with the always accepted flavour of sweet pumpkin, and of course, chocolate chips. I didn’t have much seeds on hand, but I would also add some seeds in there if you wanted to, and feel free to experiment with different kinds of nut butters!
This is one cookie I will definitely be getting into a whole lot more.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
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Pumpkin Chocolate Chip Oatmeal Breakfast Cookies
These Pumpkin Chocolate Chip Oatmeal Breakfast Cookies are cookies so healthy they can be eaten as breakfast! They're super tasty, gluten free and vegan!
- 2 1/4 cups rolled quick oats
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon all spice
- 1/4 cup ground flax seeds
- 1/2 cup pumpkin puree
- 1/4 cup organic peanut butter
- 1/4 cup maple syrup
- 1/3 cup vegan chocolate chips
- Preheat the oven to 325 degrees Fahrenheit.*
- Line a baking sheet with a SILPAT or other silicone baking mat.
- Mix all the dry ingredients together, then add in the wet ingredients in order.
- Use a wooden spoon or spatula and stir together until together, stirring for about 30 seconds so as to incorporate everything but not over mix. The batter should be sticky and thick.
- Using a little less than 3 tablespoons for each cookie, form dough firmly into cookies, and place on baking mat. Leave a little space between each cookie (they won't spread out while baking but will puff up just a little bit).
- Bake for 15 minutes on the top rack of your oven until tops are golden brown.
- Allow to cool for 5 minutes on baking mat then transfer to a wire rack to cool completely. Enjoy!
Recipe Notes*In general, I find when making recipes that are gluten free or use gluten free flours baking at 25 degrees less is always best.
Cookies will last up to 3-5 days in an airtight storage container.
If you try this Pumpkin Chocolate Chip Oatmeal Breakfast Cookies please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.