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Cookies on a plate

Pumpkin Chocolate Chip Breakfast Cookies (gluten-free, whole grain, refined sugar-free)

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 15 cookies
Calories 106 kcal


Dry Ingredients

  • 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

Wet Ingredients

  • 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)


  1. Preheat your oven to 375 and line a pan with parchment paper.

  2. In a large mixing bowl, combine all your dry ingredients. Stir until well incorporated.

  3. In another mixing bowl, combine your wet ingredients. Whisk until well combined. 

  4. Mix dry and wet ingredients together until all is well incorporated. Fold your chocolate chips in the batter.

  5. 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.

  6. 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).

  7. Let cool and then devour!

Recipe Notes

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.