This post may contain affiliate links. Please see my disclosure policy
These healthy breakfast cookies are 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, and vegan.
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 breakfasts 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 🙂
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:
- rolled oats
- pumpkin seeds
- walnuts
- dried cranberries
- canned pumpkin purée
- almond butter
- maple syrup
- pumpkin pie spice
- salt
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.
In a large bowl, mix the dry ingredients together (oats, nuts, seeds, cranberries, spices, and salt).
In a separate large bowl, mix the wet ingredients (pumpkin purée, almond butter, maple syrup).
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). 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. 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:
- 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).
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.
More Recipes You May Enjoy
- Honey Tahini Oatmeal Cookies
- Nut-Free “PB&J” Oatmeal Cookies With Chia Jam
- No-Bake Carrot Cake Energy Bites
- 5-Ingredient Chocolate Hazelnut Bliss Balls
- Pumpkin Pie Steel Cut Oatmeal
See How To Make This Recipe:
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!
Chewy, Healthy Breakfast Cookies (Vegan)
Ingredients
Dry ingredients:
- 1.5 cups rolled oats (GF if needed)
- 1/2 cup raw walnuts, roughly chopped
- 1/2 cup raw pumpkin seeds
- 1/2 cup dried cranberries
- 1 tsp pumpkin pie spice
- Pinch of salt
Wet ingredients:
- 3/4 cup pumpkin purée (unsweetened)
- 1/2 cup almond butter (unsweetened, creamy)
- 1/4 cup pure maple syrup
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
Pin it for later:
This post may contain affiliate links. Please see my disclosure policy
This is the perfect snack for the golf course. I substituted dates for the cranberries. Thanks for sharing this recipe!
Hi Kathryn! I’m so happy to hear you enjoyed this recipe! I love that you brought these with you to the golf course – they’re such a great snack for that!! Thanks so much for sharing that dates worked as well – that sounds delicious 🙂
I made these today and they are super yummy!! So easy to make as well 🙂
Thank you so much for sharing Sharmeen!! I’m so happy to hear you enjoyed these 🙂
Delicious, & so quick & easy to make.
Hi Kerrie! Thank you so so much! I’m so glad you enjoyed them 🙂
These cookies are a morning saver! I have such a sweet tooth and the cranberries satisfy that completely. I might have to have these on hand at all times now.
Hi Annie! I’m so happy to hear that you enjoy these!! Thank you so much for sharing! I approve of having these on hand at all times haha 😉
I have been looking for an easy breakfast cookie recipe and this pumpkin recipe fit the ticket! It’s really easy and tastes delicious! I’m allergic to walnuts, so I subbed almonds instead. I didn’t have cranberries either, so I used tart cherries. Both of these swaps turned out great! Thanks for the recipe 🙂
Hi Courtney! Thank you so much for sharing this!! So happy to hear you enjoyed these. Love that the substitutes worked out for you – I need to try three with dried cherries next time!! I love those haha 🙂
These cookies are chewy and delicious!! They’re very easy to make, too.
Hi Charlotte! Thank you so much for sharing! So happy you enjoyed these and found them easy to make 🙂
Just made these, they are SO GOOD. the perfect amount of sweet: not too much, not too little, and lots of varied textured. Thanks!
Hi Erin! Yay I’m so happy to hear you enjoyed these!! Thank you so much for sharing your experience 🙂
These were so great! Such simple ingredients, and so easy to make!
Hi Olivia! I’m so so happy to hear you enjoyed them and found them easy to make. Thank you so much for sharing your experience 🙂
Made these little gems after dinner last night for a little treat and to get ahead for breakfast the next morning…
14 hours later:
Gone! My partner and I polished off all of the cookies by morning! Oops?
These cookies are absolutely delicious and perfectly balanced, leaving us feeling good and not sluggish post-indulgence. (The week of Halloween left me feeling so blah!)
Thank you Carrie for this yummy autumn cookie. Will be back for more!
XO jen
Hi Jen! Thank you SO much for the sweet review. So happy to hear you both enjoyed these cookies and that you felt good eating them! I’m planning a Christmas version of this cookie so stay tuned!! 😉
These gems were super easy to make and satisfy my pumpkin craving. I swapped the cranberries for white chocolate chips. Will make again 🌟
Hi Stacey! I’m so happy to hear you enjoyed these. I LOVE that you added white chocolate chips to these – that sounds absolutely delicious. Thanks so much for sharing!!
This recipe is amazing and so easy! Such a nutritious breakfast! One of the best cookie recipes I’ve tried yet! It is a MUST!
Hi Lora! I’m not a confident baker so this comment means so much!! Thank you!!! I’m so so happy to hear you enjoyed these cookies 🙂
Love these! So delicious and warming!! Not too sweet, the perfect fall treat! Thanks for another great one, Carrie!
Yay!! I’m so so happy to hear you enjoy these cookies Natalie :). Thank you for sharing your experience!!
Can you substitute the pumpkin purée for bananas
Hi P! I haven’t personally tried it, but I think it could work as they have a similar consistency. Just a heads up that the banana will likely make it a bit sweeter!
Hi Carrie,
i’ve tried numerous breakfast cookie recipes but none compare to this one! I will keep coming back – just the perfect way you’ve put together the ingredients – it is a lovely cookie! I made two versions – yours as recipe is, and a nut free version for my little one’s school snack where I subbed the walnuts for 1/4 Cup each shredded coconut and chia seeds, and almond butter with tahini – everything else the same and they are great! I prefer the nut version, but ya know you do what you gotta do for school 😉 Thank you for sharing 🙂 stay safe
Colleen xx
Hi Colleen,
Oh my gosh I’m so happy to hear that!! So glad to hear you enjoyed this recipe so much. That tip for making a nut-free version for school is super helpful, I hope your little one enjoyed it too!! I actually have a nut-free “PB&J” oatmeal cookie here on the blog too if you’re interested in another school-approved snack :). Thanks so much again and hope you’re staying safe as well xx
So so good! I’ve been snacking on these everyday since I made them. I swapped the cranberries and pumpkin seeds for dried coconut and sliced almonds, just because that’s what I had on hand and pulsed it in my food processor to make them more consistent. Will definitely make again and may try with peanut butter next time too 🙂
Hi Ashlen! Yay I’m so happy to hear you’ve been enjoying these as a snack!! Thanks so much for sharing all your modifications – I love hearing how versatile they are and all your additions sound amazing. I think I need to try these with coconut next!!