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Gluten Free Pumpkin Breakfast Cookies
Print Recipe
5 from 2 votes

Pumpkin Breakfast Cookies

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 15 cookies

Ingredients

  • 1 1/2 cups rolled oats
  • 1/2 cup almond flour
  • 2 Tbsp ground flax seed
  • 1 tsp ground cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp ginger
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup melted coconut oil
  • 1/2 cup nut butter of choice
  • 2 Tbsp maple syrup
  • 1/3 cup pumpkin puree
  • 1/2 cup cranberries
  • 1/4 cup pumpkin seeds

Instructions

  • Preheat oven to 350° and line a baking sheet with parchment paper.
  • In a large bowl combine oats, almond flour, flax, cinnamon, nutmeg, pumpkin pie spice, ginger, baking powder, baking soda, and salt.
  • In a medium bowl, mix coconut oil, almond butter, maple syrup, and pumpkin puree.
  • Mix liquid mixture into dry mixture until ingredients are well mixed. Fold in cranberries and pumpkin seeds.
  • Scoop about 2 Tbsp of dough, round into a ball and place on baking sheet. Gently press down until slightly flattened (cookies won’t spread while cooking).
  • Bake for 10-12 minutes until slightly browned. Remove from oven and let cool for 5-10 minutes before transferring to baking sheet.