Gluten-Free Pumpkin Breakfast Cookies {Dairy-Free}

Gluten-Free Pumpkin Breakfast cookies are a quick, easy and delicious way to start your day. A one bowl recipe with pumpkin, gluten-free oatmeal, honey, peanut butter, and chocolate chips. These gluten-free breakfast cookies are naturally dairy-free.

It’s the season for everything pumpkin spice! That includes this newest version of my recipe for gluten-free breakfast cookies. I have been making gluten-free breakfast cookies for my kids for years. It’s one of their favorite breakfast treats.

Gluten-free breakfast cookies are a super easy and delicious way to start your family’s day. This is a one bowl recipe with pumpkin, gluten-free oatmeal, honey, peanut butter, chocolate chips (or raisins), pure vanilla extract, salt, pumpkin pie spice and ground cinnamon.

These gluten-free pumpkin breakfast cookies do not take much time to whip up and they cook for only 15 minutes. They also freeze well, but with my family, these gluten-free pumpkin breakfast cookies don’t last a full day.

In our house, these aren’t just breakfast cookies, they are all day cookies. When we travel, I often make the gluten-free breakfast cookies and take them with me.

It’s an easy way to make sure I don’t get “glutened” on the road. These pumpkin gluten-free breakfast cookies are loved by my whole family!

I know you will also enjoy my original Gluten-Free Breakfast Cookies made with ripe bananas.

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Gluten-Free Pumpkin Breakfast Cookies

It's the season of all things pumpkin spice! Gluten-Free Pumpkin Breakfast cookies are a quick, easy and delicious way to start your day. A one bowl recipe with pumpkin, gluten-free oatmeal, honey, peanut butter, and chocolate chips.

Course Breakfast

Cuisine American

Keyword gluten-free breakfast cookies, pumpkin breakfast cookies

Prep Time 10 minutes

Total Time 25 minutes

Servings 24

Calories 112 kcal

Author Audrey

Ingredients

• 3 cups of gluten-free oats  I like Bob’s Red Mill Gluten-Free Quick Oats
• 3/4 teaspoon of salt
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 tablespoon of pure vanilla extract
• 3/4 cup peanut butter
• 1/2 cup of honey
• 1 cup canned pumpkin not pumpkin pie filling
• 1/2 cup of gluten-free mini chocolate chips or raisins I like Enjoy Life for dairy-free

US Customary - Metric

Instructions

1. Preheat the oven to 325°F.
2. In a large bowl add the pumpkin, peanut butter and honey, stirring to combine.
3. Add the pure vanilla extract, cinnamon, pumpkin pie spice and salt to the mixture and stir.
4. Add the chocolate chips and stir.
5. Finally, add the gluten-free oatmeal. Mix all ingredients together.
6. Drop heaping spoonfuls onto greased cookie sheet and flatten tops slightly (cookies will not rise or spread when they bake. I shape the dough into a round and flat cookie shape.)
7. Bake at 325 degrees for 15-20 minutes or until lightly browned.
8. Cool and store in airtight container or freeze in freezer bag.
9. Makes 24 cookies. Enjoy!

Recipe Notes

Mama says, "Check all of your labels!"

Nutrition Facts

Gluten-Free Pumpkin Breakfast Cookies

Amount Per Serving (1 g)

Calories 112 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 1g 5%

Sodium 113mg 5%

Potassium 96mg 3%

Total Carbohydrates 14g 5%

Dietary Fiber 1g 4%

Sugars 9g

Protein 3g 6%

Vitamin A 31.9%

Vitamin C 0.6%

Calcium 1.6%

Iron 3.5%

* Percent Daily Values are based on a 2000 calorie diet.