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Readers love these top-rated breakfast cookies! They’re soft, chewy, and so easy. Made with nutritious ingredients like oats, pumpkin, almond butter, nuts, and seeds – they’re such a delicious, healthy treat you can enjoy for breakfast or at any time of the day! Recipe is gluten-free, flour-free, vegan, and freezer-friendly.

Overhead shot of baking dish with white parchment paper and 9 pumpkin oatmeal breakfast cookies on top.

Cookies for breakfast? You heard that right! These healthy pumpkin oatmeal breakfast cookies are full of good-for-you ingredients that pack in a nutritious punch.

As a dietitian, I’m always looking for wholesome and healthy breakfast recipes that contain a source of complex carbs, healthy fat, fibre, and protein to keep you full and energized to start your day. These breakfast cookies have all 4!

This recipe is vegan and gluten-free, to suit a variety of dietary needs and preferences.

Plus, it’s made without flour, bananas, or eggs – I have absolutely nothing against these ingredients, I just know that some of you are looking for breakfast cookie recipes without these 🙂

Want more healthy-ish oatmeal cookie recipes? You may also love my fan-favourite Honey Tahini Oatmeal Cookies or these Blueberry Lemon Oatmeal Cookies!

Close up shot of healthy pumpkin oatmeal breakfast cookie on white parchment paper.

What Are Breakfast Cookies?

Breakfast cookies are essentially cookies that are full of nutritious ingredients and lower in sugar than regular cookies.

They’re often made with fibre-rich oats, dried fruit, and heart-healthy nuts or seeds. Think of them like oatmeal, but in a cookie form!

While “breakfast” is in their name, you can easily enjoy these healthy oatmeal cookies at any time of the day. I love them for an easy make-ahead snack, as they’re perfect for on-the-go or to keep on hand at home.

Breakfast Cookie Ingredients

To make these healthy breakfast cookies, all you need are these 9 simple ingredients:

  1. rolled oats
  2. pumpkin seeds
  3. walnuts
  4. dried cranberries
  5. canned pumpkin purée
  6. almond butter
  7. maple syrup
  8. pumpkin pie spice
  9. salt

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

Overhead shot of wood cutting board with bowls of ingredients for a recipe.

How To Make Breakfast Cookies

These breakfast cookies are super easy to make, even if you’re not a pro at baking! I most certainly am not, and I can assure you that these are pretty simple 😉

To start, preheat your oven to 350F and line a baking sheet with parchment paper.

large white bowl with oats, pumpkin seeds, walnuts, and dried cranberries mixed together

STEP 1: In a large bowl, mix the dry ingredients together (oats, nuts, seeds, cranberries, spices, and salt).

large white bowl with pumpkin puree, almond butter, and maple syrup mixed together

STEP 2: In a separate large bowl, mix the wet ingredients (pumpkin purée, almond butter, maple syrup).

large white bowl with a mix of wet and dry ingredients for breakfast cookies

STEP 3: Then, combine the wet and dry ingredients, stirring them until they stick together well. Scoop spoonfuls of the mixture into your hands and roll into balls. Place them on the baking sheet and press flat (these cookies will not flatten when you cook them).

overhead shot of baking dish with white parchment paper and six pumpkin oatmeal breakfast cookies

STEP 4: Place the baking sheet in the oven for about 12-15 minutes. Remove and let them cool at least 15 minutes before eating!

Recipe Modifications

While I love the flavour and ingredient combination of this recipe, the beauty of breakfast cookies is how versatile they are! Here are some ideas for how to swap ingredients:

  1. Use any nut or seed in place of pumpkin seeds and walnuts. Try pecans or sunflower seeds, for instance!
  2. You can swap the dried cranberries with raisins, or add in chocolate chips if you’re feeling like it.
  3. Almond butter can be swapped with another nut butter or sunflower seed butter for a nut-free version.
  4. While I have not personally tried this, you could try swapping the pumpkin purée with mashed banana or applesauce (for a similar consistency, but different taste).

How To Store Breakfast Cookies

These healthy breakfast cookies can be stored in an airtight container or reusable bag for about 7 days at room temperature.

If you’d like to make a large batch to freeze, you can do so for up to 3 months. Just be sure to thaw them before serving.

45 degree angle photo of a baking dish with white parchment paper and six pumpkin oatmeal breakfast cookies.

More Make-Ahead Breakfast Ideas

Did you give these Chewy, Healthy Breakfast Cookies a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Nutritious Breakfast Cookies (Vegan)

Readers love these too-rated healthy breakfast cookies! They're soft, chewy, and so easy. Made with nutritious ingredients like oats, pumpkin, almond butter, nuts, and seeds – they're such a delicious, healthy treat you can enjoy for breakfast or at any time of the day. Recipe is gluten-free, flour-free, vegan, and freezer-friendly.
Prep Time: 10 minutes
Cook Time: 15 minutes
Cool: 15 minutes
Total Time: 40 minutes
Servings: 12 cookies
overhead shot of baking dish with white parchment paper and 9 pumpkin oatmeal breakfast cookies on top
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4.98 from 41 votes
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Ingredients

Dry ingredients:

Wet ingredients:

Instructions

  • Preheat oven to 350F and line a baking sheet with parchment paper.
  • In a large bowl, mix the dry ingredients together.
  • In a separate large bowl, mix the wet ingredients together until well-combined.
  • Then, combine the wet and dry ingredients into one bowl, stirring them until they stick together well.
  • Scoop spoonfuls of the mixture into your hands and roll into balls. Place them on the baking sheet and press flat (these cookies will not flatten when you cook them). Depending on the size of your cookies, this recipe will make about 10-12.
  • Place the baking sheet in the oven for about 12-15 minutes (they should be lightly browned when done). Remove and let them cool at least 15 minutes before eating. Enjoy!

Notes

*STORAGE: These healthy breakfast cookies can be stored in an airtight container or reusable bag for about 7 days at room temperature. If you’d like to make a large batch to freeze, you can do so for up to 3 months. Just be sure to thaw them before serving.
*NO PUMPKIN SPICE? If you’re in a pinch and don’t have any pumpkin pie spice on hand, swap it with ground cinnamon. While it won’t have the complexity of pumpkin pie spice, it’s the dominant flavour in there (and most of us have a jar handy).
*RECIPE MODIFICATIONS:
  • Use any nut or seed in place of pumpkin seeds and walnuts. Try pecans or sunflower seeds, for instance!
  • You can swap the dried cranberries with raisins, or add in chocolate chips if you’re feeling like it.
  • Almond butter can be swapped with another nut butter or sunflower seed butter for a nut-free version.
  • While I have not personally tried this, you could try swapping the pumpkin purée with mashed banana or applesauce (for a similar consistency, but different taste).

Nutrition

As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Course: Breakfast, Snack
Cuisine: American, Mediterranean
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: almond butter, maple syrup, oats, pumpkin, pumpkin seeds, walnuts
Author: Carrie Walder

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Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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