Easy Pumpkin Oatmeal Breakfast Cookies

Cookies for breakfast without the guilt? These easy pumpkin oatmeal breakfast cookies show it’s possible. They’re soft, chewy, and certainly nutritious enough to count as a wholesome meal. Still, I feel like I’m getting away with something!

I love quick and easy breakfasts I can just grab and go! These breakfast cookies offer a solution to stressful mornings as you can make them ahead of time, so there is nothing to prepare during the week.

They offer the ease of eating a granola bar without all the additives found in packaged foods. You know every ingredient that you put into this recipe. I love that more than you can imagine!

*This recipe is naturally dairy-free and also gluten-free. Oats do not contain gluten but still, check the bad for a GF certification, just to stay on the safe side.

🎃 Ingredients

I like to make a batch or two of these breakfast cookies. Then they are handy to grab whenever I need a no-fuss breakfast. Let’s talk about the ingredients.

✅Old fashioned oats – It’s best to use old fashioned oats because it gives you the most delightful texture. Minute oats are a little bit too soft, so I don’t recommend them. Old fashioned oats hold up well to being baked and turn out lovely.

✅Pecans – I love the extra crunch that the pecans give the cookies. You can swap them for walnuts, almonds, or hazelnuts as well. Either way, the nuts take the cookies to the next level.

✅Pumpkin puree – This adds the lovely pumpkin flavor and also makes as a great binder.

✅Pumpkin pie spice – Using pumpkin pie spice along with the pumpkin puree makes this a one-of-a-kind cookie. They are perfectly spicy and great for the fall and winter months. So good!

✅Craisins

✅Honey – You can substitute maple syrup.

✅Egg

✅Vanilla extract

✅Coconut oil

🍽️ Instructions

👉Step 1: Preheat the oven to 350°F.

👉Step 2: In a medium-sized bowl, combine the pumpkin puree, coconut oil (make sure it is melted!), honey, egg, vanilla and spices.

📌Note: Use room temperature ingredients. If the egg and pumpkin puree come straight from the fridge, the coconut oil will seize up in small beads. If you are in a rush, microwave the pumpkin for 15 seconds first, just to warm it up a bit.

👉Step 3: In a separate bowl, combine oats, nuts, and Craisins and mix well. Add to the wet ingredients and mix well.

👉Step 4: Using an ice cream scoop that yields 1/4 cup, scoop the batter onto the prepared cookie sheet. Press down to make the cookie round. Bake 13-17 minutes. I always start checking at 13 minutes, as they can burn very quickly.

🥄 Substitutions

✔️To make these cookies vegan, use maple syrup instead of honey, and replace the egg with a “flax egg” (1 tablespoon ground flaxseed meal + 3 tablespoons water). The cookies might turn out a little denser, but they’ll still be delicious.

✔️Make them nut-free by replacing the pecans with pumpkin or sunflower seeds.

✔️Replace the Craisins with chocolate chips. Who would argue with a little chocolate in your breakfast?

✔️Substitute the pecans for walnuts, almonds, or other nuts.

✔️Also, think of taking out the Craisins and adding raisins in their spot!

❓ FAQ

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