These Pumpkin Chocolate Chip Breakfast Cookies are a healthy, easy, gluten-free breakfast to whip up together for a fun, on-the-go, Fall breakfast. Loaded with oats, nuts, flax seed, and topped with chocolate chips, these breakfast cookies are the perfect balance of healthy and sweet.
Have you ever had breakfast cookies before?
I’m not gonna try and trick you here – that these breakfast cookies are like eating a legit, sugar-laden cookie for breakfast. Sorry, they aren’t. BUT – they are still DELICIOUS.
Breakfast cookies, in my mind, are like a combination of a bowl of oatmeal and a cookie. It’s like… eating a healthy bowl of oatmeal in an easy, handheld form.
If you ever get tired of the same cereal, bread, toast, etc. for breakfast, I think (hands down!) breakfast cookies are the way to go to shake things up. Why?
- These Pumpkin Chocolate Chip breakfast cookies are insanely easy and can be made in less than 10 minutes.
- Filled with oats, flax seed, and walnuts, these cookies are filled with fiber, protein, antioxidants, omega-3’s, and vitamins and minerals.
- They give you an excuse to buy the ever-so-cute mini chocolate chips 🙂
- These cookies are gluten-free, whole grain (thanks to oats!), refined sugar-free (naturally sweetened with honey), oil-free, and easily made dairy-free (with dairy-free chocolate chips)
- Last but not least, these Pumpkin Chocolate Chip breakfast cookies are filled with pumpkin and pumpkin spice seasonings; making them an awesome easy and healthy Fall breakfast
Do you see how loaded these Pumpkin Chocolate Chip Breakfast cookies are??
You can see the beautiful orange pumpkin color, flecks of oats and mini chocolate chips, chunks of oats, and the flax seeds are ground so they disappear into the cookie. Like a hidden healthy ninja 😉
It’s tempting to think of these as a Fall version of trail mix breakfast cookies, since they are so loaded!
Ready to make these loaded Pumpkin Chocolate Chip Breakfast Cookies?
Here’s the basics:
- In a large mixing bowl, combine all your dry ingredients.
- In a medium mixing bowl, combine your wet ingredients.
- Combine your wet and dry ingredients and stir till well combined.
- Fold in your chocolate chips (yum!)
- Using a cookie scoop, scoop the cookies onto a pan and flatten them out, so they are shaped like a regular cookie.
- Bake for 8-10 minutes at 375. Let cool. Devour!
See? Wasn’t that easy??
So now, grab a few, and run off to whatever you were going to do this morning.
Whether you’re dropping kids off at school, going to a work meeting, or just trying to survive keeping your little ones alive at home – Oh, is that last one just me? 😉
Are you a breakfast cookie fan – or are you new to the club? Let me know, in the comments below!
Looking for more easy, healthy, Fall breakfast ideas? Give my Pumpkin Chocolate Chip Pancakes and Pecan Pie Muffins a look (both gluten-free)!
- 1/2 cup oats (certified gluten-free)
- 1/3 cup oat flour (certified gluten-free)
- 1/4 cup flax seed, ground
- 3/4 cup walnuts, chopped finely
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp pumpkin pie spice seasoning
- 3 tbsp honey
- 1/3 cup pumpkin puree
- 1 egg
- 1/2 tsp vanilla
- 1/3 cup mini chocolate chips (or dairy-free, if necessary)
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Preheat your oven to 375 and line a pan with parchment paper.
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In a large mixing bowl, combine all your dry ingredients. Stir until well incorporated.
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In another mixing bowl, combine your wet ingredients. Whisk until well combined.
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Mix dry and wet ingredients together until all is well incorporated. Fold your chocolate chips in the batter.
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Using a cookie scoop, scoop the cookie dough onto the pan. Flatten the tops out a bit if you'd like more of a traditional cookie shape, rather than a ball, as these cookies won't spread much.
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Bake in the oven for 8-10 minutes, or till the tops are just starting to brown and have set (feeling a bit firm to the touch).
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Let cool and then devour!
Store your breakfast cookies in an airtight container, and they will last for a few days. I like to store mine in the fridge so they last about a week or so.
I used almond flour instead of the oat flour. They turned out great!
I love all breakfast cookies!!!
What is the recipe for making your own pumpkin pie spice?
Hi Lisa, I like to use this recipe from Primally Inspired: https://www.primallyinspired.com/homemade-pumpkin-pie-spice/
I’m wondering if I can substitute regular flour (or whole wheat flour) for the oat flour? No allergies here and I don’t have oat flour on hand normally 🙂
Hi Melanie – Yes, I know regular flour works great too! I’m not sure about whole wheat though.
If you have oats, you can make oat flour. Use a food processor or high speed blender to grind rolled oats into flour
This recipe looks great and I’m eager to try it. Im allergic to egg, what would be a good sub? I’m thinking Apple sauce since it already contains flax or would you recommend flax egg? Or?
Hi KD – I would actually recommend using a flax egg, believe it or not! The rest of the flax seed in the recipe is for added fiber, not necessarily for structure. A flax egg works great in the recipe, the cookies will be just a bit more soft then. I haven’t tried them with applesauce instead of an egg, so I can’t say if that would work or not. Hope you enjoy!
Is pumpkin spice the same as pumpkin pie spice? If it isn’t, do you have a suggested substitute?
Hi Dawn, yes, pumpkin spice meaning pumpkin pie spice! Sorry for the confusion!
These were easy & quick to make & very tasty!
Awesome, Terry! So glad you enjoyed them!
These were super easy and yummy to make!! They have the perfect amount of sweetness from the honey and chocolate chips… plugged them into MyFitnessPal and got only 80 calories for each cookie, so these are a perfect light snack! Thank you!!
Awesome!! So glad to hear that Gracie, thank you for the comment!
How did you plug them into your fitness pal? Without the nutrient content? I’d love to know Thku!
You can just check your packages