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pumpkin pecan breakfast cookies-3

Pumpkin Pecan Breakfast Cookies

The perfect grab-and-go breakfast or snack, after dinner dessert, travel food, or sweet afternoon treat. This vegan, gluten-free, healthy cookie is full of fall flavors! 

Course Breakfast, Cookies, Dessert, Snack
Cuisine Gluten-Free, Vegan
Keyword breakfast cookies, easy breakfast, pumpkin cookies, vegan cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 26 cookies
Calories 105 kcal
Author Anjali Lalani

Ingredients

Dry Ingredients:

Wet Ingredients:

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, combine all the dry ingredients listed above.
  3. Next, add all the wet ingredients into the same bowl and mix until JUST combined (be careful not to over-mix the batter).
  4. Add the chopped pecans and dried cranberries. Carefully fold them in and let the batter sit for about 5 minutes while you get the baking sheet ready.
  5. Line a cookie sheet with parchment paper . Using a cookie scoop , scoop the dough and release onto the line cookie sheet. Space them about 1-2 in. apart. Then using two fingers, gently press down a little to flatten sightly (the cookies will not spread as they bake).
  6. Bake for about 15 minutes, or until the cookies are golden brown around the edges and bottom, and the top is set.
  7. Take the baking tray out of the oven and let them cool on the tray for about 5-10 minutes. Then transfer the cookies to a cooling rack and let them cool completely. Note that the cookies will continue to finish cooking while they are cooling.
  8. Enjoy them for breakfast, as a snack, or for dessert throughout the week!

Recipe Notes

Gluten-free: Make sure the rolled oats you are using are certified gluten-free oats.

 

To make oat flour: Add rolled oats to a food processor and process for 3-4 minutes until very fine. Then measure 1 cup of this oat flour for the recipe above. I typically make a bunch of oat flour at once and store it for use when I need. Be sure NOT to use the instant oats for this recipe. Use whole rolled oats. 

Nutrition Facts
Pumpkin Pecan Breakfast Cookies
Amount Per Serving
Calories 105 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Sodium 89mg 4%
Potassium 82mg 2%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 5g
Protein 1g 2%
Vitamin A 19.6%
Vitamin C 0.4%
Calcium 2%
Iron 3.6%
* Percent Daily Values are based on a 2000 calorie diet.