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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5 from 1 vote

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 112kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

• ▢ 3 cups of gluten-free oats  I like Bob’s Red Mill Gluten-Free Quick Oats
• ▢ ¾ teaspoon of salt
• ▢ 1 tablespoon pumpkin pie spice
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 tablespoon of pure vanilla extract
• ▢ ¾ cup peanut butter
• ▢ ½ cup of honey
• ▢ 1 cup canned pumpkin not pumpkin pie filling
• ▢ ½ cup of gluten-free mini chocolate chips or raisins I like Enjoy Life for dairy-free

US Customary - Metric

Instructions

• Preheat the oven to 325°F.
• In a large bowl add the pumpkin, peanut butter and honey, stirring to combine.
• Add the pure vanilla extract, cinnamon, pumpkin pie spice and salt to the mixture and stir.
• Add the chocolate chips and stir.
• Finally, add the gluten-free oatmeal. Mix all ingredients together.
• 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.)
• Bake at 325 degrees for 15-20 minutes or until lightly browned.
• Cool and store in airtight container or freeze in freezer bag.
• Makes 24 cookies. Enjoy!

Notes

Mama says, "Check all of your labels!"

Nutrition

Serving: 1g | Calories: 112kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 113mg | Potassium: 96mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1595IU | Vitamin C: 0.5mg | Calcium: 16mg | Iron: 0.6mg

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