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!
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.
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!
Ingredients You’ll Need for This Recipe
- Canned pumpkin
- Coconut oil
- Spices – cinnamon, ginger and nutmeg
- Ground flax seet
- 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!
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.
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.
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!
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Pumpkin Oat Chocolate Chip Breakfast 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
- Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat.
- In a large mixing bowl whisk together pumpkin, honey, coconut oil, egg, vanilla, cinnamon, nutmeg, ginger and salt.
- Add in both kinds of oats, flax seed, walnuts and chocolate chips and stir to coat.
- Spray a 1/4 cup measuring cup with non-stick cooking spray.
- Drop mixture into mounds, 1/4 cup at a time, onto baking sheet. Spray hands with non-stick cooking spray and flatten cookies slightly.
- Bake in preheated oven until set, about 15 - 17 minutes until set. Let cool completely on baking sheet.
- Store in refrigerator in an airtight container.
- *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.