A delicious, wheat-free, dairy-free, Pumpkin Oatmeal Breakfast Cookie recipe that is packed with fiber and vitamins. It makes a great breakfast on the go or a nutritious snack any time of day…
We can all use time-savers. In my life, I need food I can grab as I run out the door, but I want it to be delicious, healthy, and satisfying. I don’t have room for empty calories and I try to keep from spiking my blood sugar, especially in the morning.
So I created this healthy Pumpkin Oatmeal Breakfast Cookie recipe which is high in fiber and vitamins and is wheat free and dairy free. (If you want to ensure it is completely gluten-free, choose oats that are certified GF.)
These yummy pumpkin oatmeal cookies have both ground flax and flax seeds, as well as sunflower seeds and pumpkin seeds. The pumpkin puree adds moisture and keeps these healthy cookies butter and margarine free!
I sweeten the cookies with chopped dates and chopped dried cherries and agave syrup. And since I love dark chocolate, I sprinkle them with mini dark chocolate chips. To add extra flavor, I also use few tablespoons of my favorite oil – coconut oil.
A tip when making these cookies is to use a high powered blender to chop and mix the dates and seeds. (I used the Ninja Ultima Blender that we received to review. If you don’t have a blender that can chop or puree food, you can use a food processor or just finely chop your dates and seeds by hand.)
Healthy Pumpkin Oatmeal Breakfast Cookies
- 2 1/4 cups rolled oats
- 1 cup pumpkin puree
- 2/3 cup dark chocolate chips
- 1/4 cup ground hemp seed hearts
- 10 finely chopped dates
- 1/4 cup finely chopped dried cherries
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/3 cup shredded coconut
- 1/4 cup ground flax
- 1/4 cup flax seeds
- 3 tablespoons coconut oil
- 2 tablespoons agave syrup or maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
Chop dates, cherries, pumpkin seeds, and sunflower seeds in blender or food processor.
Add in pumpkin puree, agave syrup, and coconut oil. Mix until well combined.
In a large mixing bowl, combine rolled oats, shredded coconut, baking powder, salt and nutmeg.
Add in pumpkin mixture to and stir until well combined. Do not over mix.
Fold in chocolate chips.
Form into 1 to 1 1/2 inch balls and flatten on parchment lined cookie sheets
Bake on top rack for 14-16 minutes at 350 F or until cookies are lightly browned.
Makes about 12-16 cookies.
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Written and photographed by Janice, co-founder of 5 Minutes for Mom and owner of Janice Croze Photography. We originally published this post on February 25, 2014, and wanted to share it again wity you.