Vegan Pumpkin Breakfast Cookies GF

5 from 19 votes

Vegan Pumpkin Breakfast Cookies GF

For a fall-tastic breakfast treat that is easy to make, look no further than my pumpkin breakfast cookies! Gluten-free, refined sugar-free, oil-free and packed with nutritious add-ins like pumpkin puree, chia seeds, chopped nuts, and rolled oats.

Prep Time15

Cook Time19

Chill time15

Total Time49

Course: Dessert, Snack

Cuisine: American

Keyword: gluten free pumpkin cookies, pumpkin cookies

Servings:

Author: Vegan Richa

Ingredients

1/3 cup pumpkin puree not pumpkin pie mix
1/3 cup maple syrup
1 cup almond flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 scant cup old fashioned oats
2 tablespoons shredded coconut
1/2 cup chopped dates Or use raisins or dried cranberries
1/3 cup chopped nuts and seeds such as pecans, walnuts, sunflower seeds, pumpkin seeds
1 tablespoon chia seeds
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon

US Customary - Metric

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.

Video

Notes

Use certified Glutenfree oats to keep these Glutenfree
To make them Nutfree: use 1/2 cup oat flour or all purpose flour instead of almond flour. Omit the chopped nuts and add more seeds
if your pumpkin purée is too moist(depends on brands), you can soak up some moisture using paper towels, or cook it out by cooking the purée on a skillet for 5-7 mins.

Nutrition