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!
- 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)
Preheat your oven to 375 and line a pan with parchment paper.
In a large mixing bowl, combine all your dry ingredients. Stir until well incorporated.
In another mixing bowl, combine your wet ingredients. Whisk until well combined.
Mix dry and wet ingredients together until all is well incorporated. Fold your chocolate chips in the batter.
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.
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).
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.