Kids and adults alike will devour these healthy, protein-packed pumpkin oatmeal breakfast cookies – ideal for busy mornings on-the-go!
When 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.
At 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.
Fast forward 13 years and he still reminisces of his days fueled by breakfast cookies but if you’ve ever looked at the wrapper 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.
Liz 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.
Packed 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.
Frequently Asked Questions:
Yes! Substitute with flour
Keep them in an airtight container for up to 5 days.
📖 Recipe
Pumpkin Oatmeal Breakfast Cookies
Ingredients
- 1 ¼ cups oats gluten free or old fashioned
- ½ cup flax seed meal
- ¼ cup chia seeds
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 2 eggs
- ¾ cup pure pumpkin
- ½ cup milk
- ⅓ cup pure maple syrup
- 1 tablespoon coconut oil melted
- 2 teaspoons vanilla
- ½ cup chopped walnuts
Instructions
- Pre-heat oven to 350 degrees and line two baking sheets with silicone baking mats or spray with cooking spray.
- In a medium bowl, whisk together dry ingredients (oats through salt) and set aside.
- In another medium bowl, whisk together wet ingredients (eggs through vanilla) and slowly stir into the dry ingredients.
- Scrape down the sides of the bowl with a rubber spatula to make sure everything is evenly incorporated then stir in the chopped walnuts.
- Drop by tablespoons or a large cookie scoop two inches apart on the prepared baking sheets. Bake for 10 minutes then let cool completely on a cooling rack before serving.
Chef’s Notes
Can I substitute the flaxseed meal? I don’t have any in my pantry.
Yes! Substitute with flourHow long do these cookies keep for?
Keep them in an airtight container for up to 5 days.Nutrition
Find all of my favorite healthy breakfast recipes on my Pinterest page!
Laura
Thank you so much for this recipe. I’m having to eat low FODMAP but also trying to up the fiber in my diet and this recipe is perfect for breakfast!!! I subbed in pecans for walnuts since walnuts interfere with one of my medicines. I also added in coconut!! I’m so grateful for this recipe and can’t wait to try different variations in the future.
Liz DellaCroce
Oh perfect!! Enjoy!
Elaina
Thanks for sharing this recipe! I’ve been looking for a moist, healthy high fiber, high protein snack and used this as a base. Loved that your recipe had chia, flax, walnuts with only a little sugar.
I made the following additions: 1/2c hemp protein, 1/2c unsweetened flaked coconut, 1/4c chocolate chips. To compensate for the added fiber and protein, I increased pumpkin to 1c and added one flax egg. Baked at 350 for 15 minutes, cooled on pan for five minutes before transferring to a wire rack. Made 16 cookies using large ice cream scoop. They don’t spread out much, so I flattened slightly with a fork.
Got high marks from picky hubby! I’ll definitely be making these again!
Liz DellaCroce
So glad you enjoyed these!
Corry Oosterhouse
Thanks, Liz!!! Finally a breakfast cookie that isn’t loaded with sugar!! And only 4 WW smart points each!! Yeaahh!!! I’m definitely making these!💗
Liz DellaCroce
YES!! I hope you love it!
Jill Fisher
Made double batch of these flavor packed cookies just now and my 4, 5, and 9 yr old were in love immediately! I quickly put them away after I lost count after 4 per kid! My 5 yr old leaned back in his chair with this YUM! look on his face as he said, “I could eat these at the beach!!”
Because I was short on ingredients, I substituted whole wheat flour, 50% pure maple syrup and 50% pure honey, 2 tablespoons unsweetened applesauce in place of coconut oil, and 75% walnuts and 25% pecans. Thanks for making our day!
Liz DellaCroce
I’m so happy you enjoyed them!!!! haha I want to go to the beach!
Nancy
Can you substitute almond milk?
Liz DellaCroce
Yes you can!
Alyssa
My family really liked these! We were surprised that the pumpkin flavor didn’t really come through, but it did keep the cookies super moist. I didn’t have enough maple on hand so subbed brown sugar and I added some dried cranberries. Next time I might throw in some diced apple, too.
Liz DellaCroce
I’m so glad you enjoyed them!!
Liz C.
Just made a batch and my 3 year old is loving them! I used whole wheat flour instead of flax seed meal, and i didn’t have any nutmeg. The batter seemed a little wet, so I eyeballed a little more oats. These are delicious! Very excited to have an on the go breakfast option.
Liz DellaCroce
Oh I’m so glad!!
Jeanine
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!
Liz DellaCroce
Sounds perfect!! Enjoy Jeanine!
Natasha
These look yummy – is there anything I can sub for the flaxseed?
Liz DellaCroce
Flour works!
Karen
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!
Liz DellaCroce
Yes canned pumpkin = pure pumpkin so just use any sort of cooked pumpkin. :)
Jessica
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.
Liz DellaCroce
Hi Jessica, I am so sorry these didn’t turn out for you! We have made them several times in recent weeks and they are always a huge hit with my boys so I’d love to help brainstorm where things went wrong for you!! Did you make any substitutions or swaps from the original recipe at all? That is often the culprit so I have to ask before we continue brainstorming! Again Im so sorry!
Megan
Are these supposed to be a bit squishy in the middle?
Liz DellaCroce
Yes a little bit!
Chrissa - Physical Kitchness
Was looking for a healthy pumpkin/oat combo for my son’s breakfasts and came across this beauty on pinterest. Thank you!!!
KnMJ
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?!??
Liz DellaCroce
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!! :)
Rose @ Healthyfoodforhecticlives
I have made this recipe once before and enjoyed it. I made it a second time today and decided to add two overripe bananas I had on hand. Good addition!
Liz DellaCroce
What a great idea!!