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A white plate containing breakfast cookies.

Pumpkin Chocolate Chip Oatmeal Breakfast Cookies

Print Recipe
These Pumpkin Breakfast Cookies are super tasty, gluten free and vegan! They make a quick and easy breakfast on the go.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10 servings
Calories 183
Author Jessica Hylton

Ingredients

  • 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

Instructions

  • 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!

Video

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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Nutrition

Calories: 183kcal | Carbohydrates: 25g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Sodium: 191mg | Potassium: 182mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1906IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg