5 from 57 votes
Vegan Pumpkin Breakfast Cookies GF
These Vegan Pumpkin Breakfast Cookies are naturally gluten-free and combine pumpkin puree with almond flour, oats, nuts, seeds, and dates for a nutritious, chewy cookie. The mixture includes warming pumpkin pie spice and cinnamon, with maple syrup for sweetness. Pressed into shapes before baking, the cookies have a hearty texture and subtle sweetness, making them suitable for a breakfast treat or snack.
Prep Time
15 mins
Cook Time
19 mins
Chill time
15 mins
Total Time
49 mins
Servings:
12
Calories:
138 kcal
Course:
Dessert, Snacks
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 138
% 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.