Pumpkin Oat Chocolate Chip Breakfast Cookies


Cookies for breakfast?? Yes Please!

These 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 morning!

Pumpkin Oat Chocolate Chip Breakfast Cookies

Or make them for an after dinner treat because they’re sure to curb those sugary cravings.


I’ve already made 5 batches of these over the past few weeks so ask me how I know :).

Pumpkin Oat Chocolate Chip Breakfast Cookies

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.

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.

Pumpkin Oat Chocolate Chip Breakfast Cookies

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!

Or for dessert with a cup of hot cocoa or warm apple cider.

And yes there’s chocolate. So when chocolate becomes an acceptable thing for breakfast then I’m all in.

There is only 1/3 cup but since they are mini you get plenty of that indulgent chocolate flavor in each bite.

Then the walnuts in these add a nice texture, plus make them more filling. I wouldn’t recommend leaving them out. Even if you aren’t generally a nuts in cookies kind of person.

Pumpkin Oat Chocolate Chip Breakfast Cookies

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

If you liked these you should also try my Energy Cookies. You’ll love that peanut butter chocolate chip combo in them.


Pumpkin Oat Chocolate Chip Breakfast Cookies

4.63 from 8 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! 

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 cookies


  • 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


  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. 

  8. *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. 

  9. Recipe source: inspired by Leelicious


  • Donna Howard: Sounds yum!! And I have everything except flax seed. Is that really important?? If so, will be on my shopping list – if not, I make today!! September 11, 2017 at 5:18am Reply

    • Jaclyn: You should be fine to omit them, I haven’t tested that but it should be ok. Maybe just add in another 1/4 cup of oats to make up for it. September 12, 2017 at 11:28am Reply

  • Audrey: These sound delicious! Two questions:
    1. Could I substitute pecans for the walnuts?
    2. Could the mixture be pressed into muffin cups for uniform shape and ease of packing to-go?
    Thank you! Audrey September 11, 2017 at 8:55am Reply

    • Jaclyn: Yes to both. Hope you love them! September 11, 2017 at 1:21pm Reply

  • Gal: I just can’t wait to make those so delicious looking cookies!!!! My family going to love them so much!!! Thanks for sharing. September 11, 2017 at 9:01am Reply

  • Jean: Looks yummy, just what I need. Is there a sugar free sub. for the honey? September 11, 2017 at 12:55pm Reply

    • Jaclyn: Probably stevia but then you may want to add more pumpkin or another egg to make up for the lack of moisture from the honey so they’ll hold together. September 11, 2017 at 1:45pm Reply

  • Kay: I’m definitely going to try these! I can’t eat nuts so i’m planning to add some roasted pepitas and maybe hemp hearts. If I had oats other than steel cut in the house I’d make them right now! September 12, 2017 at 1:58pm Reply

  • Karen: The trick to getting the oats out of the measuring cup is to coat the cup lightly with non stick cooking spray or a little unsalted butter . September 13, 2017 at 3:23am Reply

    • Jaclyn: Yeah I listed that in the recipe :), they still will tend to stick a little but you can keep spraying the cup after every 3 cookies or so. September 13, 2017 at 10:36am Reply

      • Kipani Good: I used a small cookie scoop. Worked perfectly October 9, 2017 at 3:47pm Reply

        • Jaclyn: Glad that worked well for you! October 9, 2017 at 4:49pm Reply

  • Ellen: Can quick oats be used for the whole thing? September 13, 2017 at 5:29am Reply

    • Jaclyn: I wouldn’t recommend it for the best texture. September 13, 2017 at 10:34am Reply

  • Ashley: These look delicious.. I do not eat coconut oil- is there anything I can substitute for it? September 13, 2017 at 6:36am Reply

    • Jaclyn: Melted butter would be delicious or half butter half olive oil for a healthier option. September 13, 2017 at 10:37am Reply

      • Molly: Is that 1/4 cup solid butter, then you melt it, or is it enough butter to create 1/4 cup liquid melted butter? Thanks September 15, 2017 at 9:52am Reply

        • Jaclyn: 1/4 cup solid butter will be the same as 1/4 cup melted :). (Unless it’s browned butter than that usually reduces a little, doesn’t apply to this recipe though). And yes you’ll want to melt it for this recipe. September 16, 2017 at 11:38am Reply

  • Alison: Is there a substitute for coconut oil? September 13, 2017 at 8:14am Reply

    • Jaclyn: Melted butter would be delicious or half butter half olive oil for a healthier option. September 13, 2017 at 10:37am Reply

  • Janis LaGeay: Do you have the nutrition counts for these? September 13, 2017 at 11:30am Reply

    • Jaclyn: Sorry I don’t but you can calculate it on sites like myfitnesspal.com September 13, 2017 at 8:48pm Reply

  • Tracy: I’m going to try these today as is but am wondering if you know if they’d work the same with a “flax egg”? September 14, 2017 at 11:27am Reply

    • Jaclyn: I haven’t tested but they should. Hope you love them! September 14, 2017 at 5:01pm Reply

  • Laura | Tutti Dolci: I love these, there’s nothing better than cookies for breakfast! :) September 14, 2017 at 7:20pm Reply

    • Jaclyn: Exactly :)! September 15, 2017 at 10:16pm Reply

  • Kathy C: I made these 2 days ago and am making another batch tonight, they are so very good! Every recipe I’ve tried from this site has been delicious. The pumpkin compliments the oats, and neither overpower the other. Brilliant flavor combo. White chocolate chips work if you don’t have the regular chocolate. Thanks so much Jaclyn, for keeping someone who loves to cook entertained with new recipes (that work!!) September 15, 2017 at 11:29pm Reply

    • Jaclyn: I’m so glad you liked these Kathy! Thanks for your kind words and thank you for your review! September 16, 2017 at 11:34am Reply

  • Dee: Could these be baked in pan and cut into bars? September 18, 2017 at 1:55pm Reply

    • Jaclyn: I imagine that would be fine. It is similar to baked oatmeal. If needed you could mix in a bit of milk and another egg. September 21, 2017 at 11:21am Reply

  • Susie: I just made these…cooked them about 20 Minutes because they didn’t seem done at 17. They are still quite soft in the middle as if the pumpkin didn’t cook. I expected them to be a bit more crisp. The jury is still out. September 20, 2017 at 1:45pm Reply

    • Jaclyn: Yes these are a soft cookie as most pumpkin cookies are :). Sorry you didn’t totally enjoy them. September 20, 2017 at 11:17pm Reply

  • Sheri: Jaclyn, I love these breakfast cookies! They are perfect on mornings when I have to rush out the door…which is often! I’m thinking of adding a few bits of candied ginger to add some warm spiciness on the next batch! September 21, 2017 at 6:45pm Reply

    • Jaclyn: The candied ginger addition sounds delicious! I’m so glad you liked them Sheri! Thanks for your comment! September 21, 2017 at 10:31pm 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

  • 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

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