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4.49 from 27 votes

Pumpkin Breakfast Cookies

Adapted from this recipe.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: BREAKFAST, cookies, DIET, oatmeal
Cuisine: American, dairy free, gluten free, vegan
Servings: 20 servings
Calories:
Author: Dani Spies

Ingredients

  • 1 cup quick oats
  • 1 cup rolled oats
  • 1/3 cups ground flax seeds
  • 1/3 cup chopped walnuts
  • 1/3 cup chocolate chips make sure to buy dairy free if you want to keep recipe vegan
  • 1/3 cup dried cranberries
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/3 cup melted coconut oil
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher sea salt

Instructions

  • Line a rimmed baking sheet with a silat mat, parchment paper or lightly coat with cooking spray.
  • In a large bowl combine all the ingredients and gently stir until you have a thick, sticky batter.
  • Scoop a heaping tablespoon of the batter into your hands free form your cookie. They dont spread much in the oven so make sure you have created a round flat disc-like cookie shape (see video for example).
  • Get 12 cookies on your tray and bake for 15 minutes. Cool and enjoy!
  • Cookies will last up to one week stored in an airtight container in the fridge.

Video