Pumpkin Oat Chocolate Chip Breakfast Cookies

09.10.2017

Pumpkin Oat Chocolate Chip Breakfast Cookies are made with healthy ingredients (and a handful of chocolate chips for good measure), and they’re the perfect start to any fall morning! Cookies for breakfast?? Yes Please!

Pumpkin Oat Chocolate Chip Breakfast Cookies

Breakfast Cookies for Busy Mornings

I love that these flourless cookies are a great on the go breakfast for mornings like those when you volunteered to help at the kids school.

Or when you are running late for work because you just needed five more minutes to sleep because maybe like me your terrible at setting a “bedtime” for yourself.

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I’m not a morning person so these cookies were made for me. Literally. But my kids love them too so I guess I have to share.

They have the perfect pumpkin and autumn spice flavor, they have a soft and chewy texture and those little bits of chocolate just make them sing!

Breakfast Cookies batter in a bowl with oats, pumpkin and chocolate chips.

Ingredients You’ll Need for This Recipe

  • Canned pumpkin
  • Honey
  • Coconut oil
  • Egg
  • Vanilla
  • Spices – cinnamon, ginger and nutmeg
  • Salt
  • Oats
  • Ground flax seet
  • Walnuts
  • Mini chocolate chips

Can I Use Pumpkin Pie Spice Instead?

You can substitute 2 tsp pumpkin pie spice here instead of the spices listed.

Why Use Both Kinds of Oats?

I’ve made these using all rolled oats then using a blend of rolled and quick oats (which is the next photo pictured). Each way works fine but the quick oats make the mixture a little easier to handle if that’s important to you.

Either way you are going to end up with one delicious breakfast cookie that’s absolutely perfect for fall mornings!

Two stacks of Pumpkin Oat Energy cookies on a plate.

How to Make Pumpkin Breakfast Cookies

  • Preheat oven and line baking shet.
  • Whisk together pumpkin, honey, oil, egg, vanilla and spices.
  • Stir in oats, flax, walnuts and chocolate chips.
  • Scoop out using a greased measuring cup and drop onto baking sheet, flatten cookies slightly.
  • Bake until set.

Close up image of Pumpkin Oat Breakfast Cookies.

They Wouldn’t Be the Same Without Chocolate

There is only 1/3 cup chocolate chips in this recipe but since they are mini you get plenty of that indulgent chocolate flavor in each bite. I wouldn’t omit them, they add lots of flavor.

Then the walnuts in these add a nice texture and make them more filling so I don’t recommend leaving those out either.

Pumpkin Oat Chocolate Chip Breakfast Cookies

Store a Batch in the Fridge to Eat Throughout the Week

Since it’s the weekend it’s the perfect time to make a batch to keep them stocked in your fridge for the week ahead.

Helloooo autumn baking, pumpkin spices…and cookies for breakfast!

Busy mornings just got a whole lot better with these cookies, trust me!

Pumpkin Oat Chocolate Chip Breakfast Cookies

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Pumpkin Oat Chocolate Chip Breakfast Cookies

4.56 from 9 votes

A make ahead, on-the-go breakfast cookie that's perfect for Autumn mornings and 100% satisfying! Made with healthy ingredients and a handful of chocolate chips to make them that much better! 

Course: Breakfast
Cuisine: American
Keyword: Breakfast Cookies, Pumpkin Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 cookies
Calories: 223 kcal
Author: Jaclyn

Ingredients

  • 3/4 cup (170g) canned pumpkin
  • 1/3 cup (115g) honey
  • 1/4 cup (56g) coconut oil, melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp (heaping) salt
  • 1 cups (94g) rolled old fashioned oats
  • 1 cup (94g) quick oats* (or another 1 cup old fashioned oats)*
  • 1/4 cup (26g) ground flax seed
  • 3/4 cups (82g) chopped walnuts
  • 1/3 cup (63g) mini chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat.

  2. In a large mixing bowl whisk together pumpkin, honey, coconut oil, egg, vanilla, cinnamon, nutmeg, ginger and salt. 

  3. Add in both kinds of oats, flax seed, walnuts and chocolate chips and stir to coat. 

  4. Spray a 1/4 cup measuring cup with non-stick cooking spray.

  5. Drop mixture into mounds, 1/4 cup at a time, onto baking sheet. Spray hands with non-stick cooking spray and flatten cookies slightly.

  6. Bake in preheated oven until set, about 15 - 17 minutes until set. Let cool completely on baking sheet. 

  7. Store in refrigerator in an airtight container. 

Recipe Notes

  • *An additional 1 cup rolled oats can be used in place of the 1 cup quick oats. The mixture is a little tricker to work with but either way this is a wet mixture.
  • If you find it's too hard to work with you can let it rest for about 5 minutes as some of the moisture will soak into the oats. You do need to somewhat forcefully flick the measuring cup to get the mixture to drop onto the baking sheet. 
Nutrition Facts
Pumpkin Oat Chocolate Chip Breakfast Cookies
Amount Per Serving
Calories 223 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 16mg 5%
Sodium 51mg 2%
Potassium 144mg 4%
Total Carbohydrates 25g 8%
Dietary Fiber 3g 12%
Sugars 12g
Protein 4g 8%
Vitamin A 44.8%
Vitamin C 0.8%
Calcium 3.5%
Iron 7.9%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe source: Inspired by Leelicious

39 comments

  • Megan: Admittedly, I was a bit doubtful of this recipe (I prefer a traditional cookie with lots of flour and added sugar) but made it as is and turned out pretty darn good. We are easing into fall with pumpkin and these were definitely a hit! The flavors were subtle and not over powering. The coconut oil binds everything together quite well. I omitted walnuts for half of the batch so my kids would eat them – and they gobbled them up! (mini chocolate chips DO help…)
    Nuts added a much needed texture for me :) I think next time I will try pecans and double the recipe to stash some in the freezer. September 16, 2018 at 1:26pm Reply

  • Nicole: I made these but omitted the nuts and flax, used only porridge oats, a cup grounded into flour. Also, used butter instead of coconut oil. They turned out amazing!! November 10, 2017 at 11:08am Reply

    • Jaclyn: So glad to here it Nicole! November 13, 2017 at 2:47pm Reply

  • Rita: I have celiac and I have to say these are one of the best gluten free cookies I have made (I made mine with gf oats) I did not have chocolate chips so I used dried cranberries instead and they were perfect. I did not make them with the intent of breakfast cookies I made them smaller for a snack cookie and they were just sweet enough for that afternoon “craving” Thank you for sharing!! September 24, 2017 at 1:45pm Reply

    • Jaclyn: Thanks for the great review Rita! September 25, 2017 at 1:19pm Reply

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