Vegan Pumpkin Breakfast Cookies GF
User Reviews
5
Vegan Pumpkin Breakfast Cookies GF
Description
The recipe blends pumpkin puree and maple syrup to form the wet base, then combines almond flour, baking powder, salt, oats, shredded coconut, pumpkin pie spice, cinnamon, chopped nuts, dates, and seeds to build texture and flavor. After mixing thoroughly, the dough is chilled to firm before being pressed into thin cookies with a cutter on a parchment-lined baking sheet.
Baked at 330°F (165°C) for 18-20 minutes, these cookies develop a chewy texture with a moist crumb from the pumpkin. The spices contribute a warm, autumnal flavor profile balanced by the natural sweetness of maple syrup and dates. Using almond flour keeps the recipe gluten-free, while optional swap instructions accommodate nut-free diets.
These cookies store well at room temperature for a day and maintain freshness refrigerated for up to a week, making them convenient for make-ahead breakfasts or snacks.
Adjustments to pumpkin moisture level can be made by draining excess moisture or sautéing the puree. Certified gluten-free oats ensure the recipe stays gluten-free.
Ingredients
- 1/3 cup pumpkin not pumpkin pie mix, puree
- 1/3 cup maple syrup
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cant cup old fashioned oats
- 2 tablespoons coconut shredded
- 1/2 cup dates Or use raisins or dried cranberries, chopped
- 1/3 cup nuts pecans, walnuts, sunflower seeds, pumpkin seeds, chopped
- 1/3 cup seeds pecans, walnuts, sunflower seeds, pumpkin seeds, chopped
- 1 tablespoon chia seeds
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
Instructions
- In a bowl, mix the pumpkin puree and the maple syrup until well combined.
- In another bowl, mix the almond flour, baking powder, salt, oats, coconut, pumpkin pie spice, cinnamon, nuts, dates and seeds.
- Combine both of the bowls into one bowl and mix really well. You'll have to press and mix so that the pumpkin mixture mixes with the dry.
- Let the mixture chill for 15 minutes then use a cookie cutter to press it into 1/4 inch thick cookies. Place a 2 to 2.5 inch cookie cutter on parchment-lined baking sheet and then press mixture into the cookie cutter. Tap to release.
- Bake at 330 degrees Fahrenheit (165 c ) for 18-20 minutes.
- These cookies can be stored on the counter for the day and refrigerator for up to a week.
Notes
- Use certified gluten-free oats to ensure the cookies remain gluten-free.
- To make nut-free, replace almond flour with oat flour or all-purpose flour and omit chopped nuts, adding extra seeds instead.
- If pumpkin puree is too moist, reduce moisture by patting with paper towels or gently cooking it in a skillet for 5-7 minutes before mixing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 51mg | 2% |
| Potassium | 99mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1062IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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