Pumpkin Chocolate Chip Oatmeal Breakfast Cookies

Preparation 5 min Cook Time 15 min Serves 10-13     adjust servings

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


  1. Preheat the oven to 325 degrees Fahrenheit.*
  2. Line a baking sheet with a SILPAT or other silicone baking mat.
  3. Mix all the dry ingredients together, then add in the wet ingredients in order.
  4. 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.
  5. 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).
  6. Bake for 15 minutes on the top rack of your oven until tops are golden brown.
  7. 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.

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