This Skinny Pumpkin Breakfast Cookies Recipe is simple and packed with super healthy stuff. No flour, no butter, oil or refined sugar. The best guilt-free cookies ever!
Do you ever eat cookies for breakfast? If you are a fan of grab-and-go type of treats in the morning, cookies make a good option. Well, as a breakfast person, I don’t feel satisfied with a few cookies only. I crave for way more food. However, these pumpkin breakfast cookies are perfectly filling and keep me full longer. That’s why they have already become one of my favorite breakfast foods. What’s more, these are healthy and contain several energy giving foods that we all need in the morning. The ingredients like flax seeds, pumpkin seeds, nuts, pumpkin and oats have that power to prepare you for the new day.
If you love having oatmeal in the morning, you will already be happy to have these pumpkin breakfast cookies. Just like our Banana Oatmeal Breakfast Cookies, these are like breakfast bowls in a cookie form. This recipe is not only for oatmeal lovers though. Are you one of those who love to grab a sandwich, muffin or a slice of cake and eat it on the way to work? This recipe is for you too! These pumpkin breakfast cookies are packed easily. You can even put a few into your kids’ lunchbox. I’m sure they will be very surprised to have it as a dessert.
How to make these pumpkin breakfast cookies
It is one of the easiest cookies because of some reasons. For one thing, you don’t have to worry about melting butter or bringing it to room temperature. I often forget the latter and quit making cookies. Secondly, there is no chilling in this recipe.
Chop cranberries, apricots, pumpkin seeds, nuts and then combine them with the rest of the ingredients. Do you know How To Make Pumpkin Puree? I always have some in the freezer and I must tell you that it tastes way better than the canned. Then shape them using a 1/4 sized measuring cup and bake for 15 minutes. If you want things easier, use your food processor for the chopping part, but pulse just a few times. We don’t want them to become flour. Also, you can just shape them in your hands instead of using a measuring cup.
Are these pumpkin oatmeal breakfast cookies for diabetics?
I used agave syrup in this recipe to make it even healthier. As far as I know it is different from other sweeteners like honey or maple syrup because it has a lower glycemic index. However, you should still be careful when you are having these cookies if you have to follow a diabetic diet because of the dried fruit in them. On the other hand, these are absolutely better for diabetics than most of the sugar loaded cookies.
Pumpkin Breakfast Cookies Ingredients
The ingredients for these healthy and gluten-free cookies are quite adaptable. You can replace cranberries and apricots with your favorite type of dried fruit. Raisins and figs would be fantastic. Also, I use whatever nuts we have on hand. Pecans, walnuts, hazelnuts and pistachios all work very well. You can even go crazy and use a mixture of all these.
One more note about the ingredients, I use a mixture of oats and coconut flour. You can use oats only or substitute almond flour for coconut flour.
Are These Pumpkin Oat Breakfast Cookies Vegan?
No. These are not vegan, but you can easily turn these into completely vegan cookies just by using egg replacers like flax egg.
Are you looking for a pumpkin cookies recipe which is not on the healthy side? Check out the following links!
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Skinny Pumpkin Breakfast Cookies
No flour, no butter, oil or refined sugar. The best guilt-free cookies ever!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 23 cookies
- Category: cookies
- Method: Baking
- Cuisine: American
- 2 eggs
- 2 cups rolled oats
- 1/2 cup coconut flour
- 2/3 cup dried cranberries
- ¼ cup dried apricots, chopped
- ¼ cup pumpkin seeds
- ¼ cup hazelnuts
- 2 tablespoons ground pistachio
- 2 tablespoons flax seeds
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ¼ cup chocolate chips, optional
- ¼ cup agave syrup (honey or maple syrup works fine too)
- ½ cup and 2 tablespoons pumpkin puree
- Preheat oven to 350F. Line a baking sheet.
- Whisk eggs well. Add in all the other ingredients and stir until combined well.
- Measure ¼ cup of the mixture and drop onto the baking sheet. Gently press on each with the bottom of the cup.
- Bake for 15 minutes or until the edges are lightly browned.
- After removing from oven, wait the cookies on the baking sheet for 5 minutes and then store in an airtight container.
- Serving Size: 1 cookie
- Calories: 138
- Sugar: 7.4g
- Sodium: 59.4mg
- Fat: 7.4g
- Carbohydrates: 15.2g
- Protein: 3.4g
- Cholesterol: 16.2mg
Keywords: breakfast cookies, pumpkin cookies, healthy cookies, gluten-free cookies
This post was published in 2016 and has been updated with new photos and additional information.