Pumpkin cookies for breakfast? Yes, please! These beauties are gluten-free, dairy-free and packed full of filling pumpkin, oats, and flax. Be sure to grab dairy-free white chocolate chips — we like the Enjoy Life brand to keep these allergy-safe. These cookies do require more prep than muffins or traditional cookies, so plan to bake them after dinner or during weekend prep so you’re not scrambling in the morning. Pinkie promises the few extra steps will give you a cookie that is soft and tender and incredibly delicious!
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Pumpkin Spice Breakfast Cookies with White Chocolate
- Total Time: 40 minutes
- Yield: 16 cookies 1x
Description
Pumpkin cookies for breakfast? Yes, please! These beauties are gluten-free, dairy-free and packed full of filling pumpkin, oats, and flax. Be sure to grab dairy-free white chocolate chips — we like the Enjoy Life brand to keep these allergy-safe. These cookies do require more prep than muffins or traditional cookies, so plan to bake them after dinner or during weekend prep so you’re not scrambling in the morning. Pinkie promises the few extra steps will give you a cookie that is soft and tender and incredibly delicious!
Ingredients
1 (15-ounce) can pumpkin puree
⅓ cup nut butter, such as almond, peanut, or sunflower
½ cup plus 2 tablespoons maple syrup
2 tablespoon oil, canola or melted coconut
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats or 2 1/12 cups oat flour
2 tablespoons ground flaxseeds
1 teaspoon kosher salt
1 teaspoon cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground cloves
Pinch freshly grated nutmeg
2 cups white chocolate chips
Instructions
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Combine the pumpkin puree, nut butter, maple syrup, and oil in a small saucepan. Bring to a simmer over medium high heat. Cook for 3 to 5 minutes, stirring occasionally, until the mixture is fragrant and darkens slightly. Remove from the heat and stir in the vanilla. Set aside to cool while you prepare the dry mix.
- Pulse the oats into a flour in a food processor or blender. This takes about a minute on high pulse. Alternatively you can use 2 ½ cups store bought oat flour instead.
- Combine the oat flour, ground flax, salt and spices in a large mixing bowl. Add the warm pumpkin puree and fold until combined. Let the mixture cool to room temperature, about 10 minutes.
- Fold in the white chocolate chips and scoop the batter into ¼ cup rounds on the baking sheets, spacing about 1-inch apart or 8 to a pan. Press the dough into flat rounds.
- Bake for 15 to 18 minutes or until the cookies appear dry and cake-like and are just beginning to brown around the edges.
- Cool the cookies on a baking sheet and then store in an air-tight container in the fridge.
- Prep Time: 20 minutes
- Cook Time: 20 minutes