Pumpkin Spiced Oatmeal Breakfast Cookies [Nut-Free, Gluten-Free, Dairy-Free, Low-Sugar]

These are nut-free & packed with wholesome ingredients & lots of fibre, making them perfect for a school or work snack!

Does anything get better than oatmeal cookies with coffee or [almond] milk?! I mean that combo just screams comfort to me!

I made these with gluten-free oats & my favourite gluten-free baking flour [both Bob’s Red Mill Brand] to make them 100% gluten-free! I do offer suggestions below for alternative flour options. I want to experiment with this recipe to make it 100% paleo & lower carb for all my paleo/low carb pals out there! I am thinking of subbing the oats with shredded unsweetened coconut & using almond & cassava flour for the flour! I will be sure to post any updates to the recipe here on my blog [make sure you’re subscribed by entering your email at the bottom of my homepage so you never miss a post]!

With all that being said, let’s get right into this recipe! Make sure to tag me on Instagram if you make them so I can share your re-creations on my story!

Print Recipe

Pumpkin Spiced Oatmeal Breakfast Cookies [Nut-Free, Gluten-Free, Dairy-Free, Low-Sugar]

These are nut-free & packed with wholesome ingredients & lots of fibre, making them perfect for a school or work snack!

Prep Time

10 Minutes

Cook Time

10 Minutes

Servings

Cookies

Ingredients

• 1/2 cup pumpkin puree
• 1 egg
• 1/2 cup flax-meal (ground flaxseeds)
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1 tsp baking soda
• 3-4 tbsp maple syrup (I used 3) or you can sub with Lakanto for a lower sugar option
• 3 tbsp coconut oil, melted or butter/ avocado oil
• 1 cup gluten-free rolled oats the brand I used listed above & in my Amazon shop
• 1/2 cup gluten-free flour you could also try with cassava flour, almond or regular but I have only tried with the gluten-free flour listed above
• 2 tbsp hemp seeds
• 2 tbsp pumpkin seeds
• 1/2 cup add in’s (I used stevia sweetened dark chocolate chips) you could also try dried cranberries, raisins blueberries, more seeds, coconut, etc.

Prep Time 10 Minutes Cook Time 10 Minutes Servings Cookies Ingredients 1/2 cup pumpkin puree 1 egg 1/2 cup flax-meal (ground flaxseeds) 1 tsp vanilla extract 1 tsp pumpkin pie spice 1 tsp cinnamon 1 tsp baking soda 3-4 tbsp maple syrup (I used 3) or you can sub with Lakanto for a lower sugar option 3 tbsp coconut oil, melted or butter/ avocado oil 1 cup gluten-free rolled oats the brand I used listed above & in my Amazon shop 1/2 cup gluten-free flour you could also try with cassava flour, almond or regular but I have only tried with the gluten-free flour listed above 2 tbsp hemp seeds 2 tbsp pumpkin seeds 1/2 cup add in’s (I used stevia sweetened dark chocolate chips) you could also try dried cranberries, raisins blueberries, more seeds, coconut, etc.

Instructions

1. Pre-heat oven to 350 degrees F. Line a baking tray with parchment paper & set aside.
2. In a large mixing bowl add the pumpkin, egg, flax, vanilla, spices & baking soda. Mix well. Add the rest of the ingredients & roll into balls, then flatten slightly.
3. These cookies don't change much while baking so shape them however big & thick you want them before placing them on the pan.
4. Bake for 8-12 minutes until they are slightly browned but not over-baked (this gives a really soft cookie texture).
5. Let cool slightly & enjoy!