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Pumpkin Oatmeal Breakfast Cookies

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Kids and adults alike will devour these healthy, protein-packed pumpkin oatmeal breakfast cookies – ideal for busy mornings on-the-go!
Pumpkin Oatmeal Breakfast Cookies {Gluten Free} - The Lemon BowlWhen I first started dating my husband, he had recently graduated from college and was just starting his IT career in the Boston suburbs. He was still living in his parents basement and his repertoire of cooking was limited to microwaving instant oatmeal packets and reheating cans of soup. Since his job involved a lot of travel, he basically lived out of his tan Toyota Corolla.

Liz and Rich in CancunAt the time, I was car-less and living in downtown Boston finishing up my hospitality degree at BU. Here we are in February 2002 in Cancun with a group of 14 friends. We were fat, happy and in love.

The fact that I had a boyfriend with an automobile who could drive me to magical places like the grocery store, Costco and Target in the dead of winter was about the sexiest thing alive. Not so sexy? The hundreds of chewy oatmeal raisin breakfast cookie wrappers I had to dig through to get to my seat.

Gluten Free Pumpkin Breakfast Cookies - The Lemon BowlFast forward 13 years and he still reminisces of his days fueled by breakfast cookies but if you’ve ever looked at the wrapped of one of these babies, there is not much more than sugar, white flour and salt in the ingredients list. Delicious? Yes. A good source of lasting energy? Negative.

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Foliage September 14Liz to the rescue. In honor of fall and my mission to eat allofthepumpkin, I decided to create a pumpkin-packed version of my husband’s favorite oatmeal breakfast cookie.

Gluten Free Pumpkin Oatmeal Breakfast Cookies - The Lemon BowlPacked with walnuts, chia, flax seeds and sweetened with pure maple syrup, these babies are fall perfection in every bite. Make up a big batch on a Sunday and grab them throughout the week for a quick breakfast on-the-go or a post-gym snack attack.

No forks required.

4.45 from 9 votes
Gluten Free Pumpkin Oatmeal Breakfast Cookies - The Lemon Bowl
Print
Pumpkin Oatmeal Breakfast Cookies
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Kids and adults alike will devour these healthy, protein-packed pumpkin oatmeal breakfast cookies.
Course: Breakfast
Cuisine: American
Keyword: breakfast cookies
Servings: 12 cookies
Calories: 142 kcal
Author: Liz DellaCroce
Ingredients
US Measurements - Convert to Metric
Instructions
  1. Pre-heat oven to 350 degrees and line two baking sheets with silicone baking mats or spray with cooking spray.
  2. In a medium bowl, whisk together dry ingredients (oats through salt) and set aside.
  3. In another medium bowl, whisk together wet ingredients (eggs through vanilla) and slowly stir into the dry ingredients.
  4. Scrape down the sides of the bowl with a rubber spatula to make sure everything is evenly incorporated then stir in the chopped walnuts.
  5. Drop by tablespoons or a large cookie scoop two inches apart on the prepared baking sheets. Bake for 10 minutes then let cook completely on a cooling rack before serving.
Recipe Notes

Recipe adapted from Lynn's Kitchen Adventures.
Cookies can be stored in an airtight container for up to 5 days.

Nutrition Facts
Pumpkin Oatmeal Breakfast Cookies
Amount Per Serving
Calories 142 Calories from Fat 79
% Daily Value*
Total Fat 8.8g 14%
Saturated Fat 1.9g 10%
Polyunsaturated Fat 6.9g
Cholesterol 30mg 10%
Sodium 188mg 8%
Total Carbohydrates 12.2g 4%
Dietary Fiber 4.9g 20%
Sugars 0.9g
Protein 5.4g 11%
* Percent Daily Values are based on a 2000 calorie diet.

Want more pumpkin goodness? Check out these tasty ideas created for Food Network’s #FallFest!

Feed Me Phoebe: 7 Healthy Pumpkin Recipes for Fall
Bacon and Souffle: Easy Pumpkin Bundt Cake
Weelicious: Quick Pumpkin Cinnamon Rolls
Virtually Homemade: Gluten-Free Dark Brownies with Pumpkin Frosting
The Mom 100: Pumpkin Gingerbread with Crystallized Ginger
Haute Apple Pie: Pumpkin Bread Truffles
Domesticate Me: No-Bake Pumpkin Pie Energy Bites with Dark Chocolate Chunks (Vegan and Gluten-Free)
FN Dish: Pumpkin Spice (and Everything Nice)
I Am Baker: Pumpkin Spice Puppy Chow
Taste With The Eyes: Savory Little Pumpkins with Labneh, Zaatar and Pumpkin Seed Oil

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Reader Interactions

Comments

  1. These are awesome! Had to make some adjustments just because of what I had at home: swapped coconut flour for flax seed, mini choc chips for walnuts (for kids), and honey for maple syrup. Baked at 375 for 15 instead of 10……they’re perfect!

    Reply

  3. These look amazing! Can’t wait to try them. Although in the UK, unless it’s a raw pumpkin, the only other pumpkin I can find is canned pumpkin from an American store, I know it says pure pumpkin in the recipe but British people don’t seem to eat a lot of pumpkin so want to make sure I use the right thing! Thanks!

    Reply

  4. Made them.. And they are impossible to cook through. Wet and squishy, bland, and an expensive recipe at that. I made a double batch and can’t figure out how to make it better.. Absolutely would not make again.

    Reply

  6. I REALLY wanted to love these… enough so that I ate several to be sure, but they are just not very good. :-( We certainly don’t like our food to be overly sweet, & like the natural sweeteners best, but despite having used the recommended amount of maple syrup (Organic from Trader Joes), they are so *not* sweet they just don’t taste appealing at all. I assumed I forgot some key ingredient, but on double checking the recipe, I don’t see the solution. Now to be fair, I DID add 2 TB Brewer’s yeast to make these a lactation cookie, but for all other recipes I’ve done so with, this worked as a fine addition to the intended recipe. Perhaps the addition of chocolate chips as a pp wrote would do the trick, but I was trying to be “good” & make a breakfast version I could eat guilt free. Also, I was trying to give these a 2 star, but can’t uncheck the 5 star for some reason?!??

    Reply

    • Hi There! First of all, I’m so sorry these cookies didn’t live up to your expectations! Of course, everyone has a different “sweetness” threshold so I completely understand they were not sweet enough for your taste. We make these cookies all the time and all of my friends and family love them. I also have readers writing to me about these all the time so I’m bummed they weren’t a hit for you! That said, any time you make a modification to a recipe (such as adding two tablespoons of Brewer’s Yeast), you have to expect that the cookie result will not be the same as the original recipe. Brewer’s yeast is a strong flavor with no added sweetness so it doesn’t surprise me that it threw off the end taste. Regardless, I am sorry that you didn’t enjoy these and certainly understand if you prefer a sweeter cookie!

      As for the rating, I’m not sure why it won’t let you change it from 5 star? It’s a plugin that I use and not one that I can control but I will try and see if there’s a glitch with it. I promise it’s not something I’ve done – hahaha!! :)

      Reply

  8. Just made these today and am wondering if they need to be refrigerated – there’s just me to eat them so they will probably last a week or more.

    Thanks, Cindy

    Reply

  9. It was good. My son liked them. I’d use less clove next time. Also, I only had one egg. And I subbed corn syrup over the maple because mine had mold on it. Oh, and I used soy milk and I was out of chia so put in hemp powder. Nice texture. We will try this again.

    Reply

  15. Hi Liz!! It’s your fan from Ohio!! Made these last night because 1. #pumpkineverything, 2. I was looking for something similar to a Lara bar (LOVE Lara bars, don’t love the price!!). I was too tired to scoop cookies, so I made them in a 9×9 bar pan and they turned out wonderfully!!! Thank you for another good recipe for my snack arsenal!!

    Reply

  16. I don’t think I’ve ever seen the.boy eat a breakfast cookie, but I don’t doubt that he’d down a batch of these in no time. I’m sure I would also! Pumpkin FTW!

    Reply

  22. I am vegan and gluten free and cannot eat oats (even Gluten free oats)
    Do you have a suggestion as to how to substitute oats in this recipe and your granola bar recipes, please?

    Reply

    • Hi Bell, I’m not sure what else to recommend – oats are my go-to gluten free option. So sorry I’m not of much help but I just can’t recommend anything I haven’t tested in my own kitchen. So sorry!

      Reply

      • Hi Liz, you know that oats aren’t gluten free right? You have to buy special (and expensive!) de-glutenised oats. Not an issue if your not allergic to gluten but for celiacs this is misleading. They look very tastey though!

        Reply

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