Freezer-Friendly Pumpkin Oatmeal Breakfast Cookies (vegan + gluten-free + refined sugar-free)

Breakfast Cookie Ingredients

Let's talk ingredients! This is a longer list than most of my recipes, but I think you'll find that many are already in your pantry. They're also all easy to store, so you can keep things on hand to always have Breakfast Cookies. That's my kind of plan! This recipe is also SO easy to make...no equipment needed! Just stir, scoop, and bake.

• Oats - Check that your oats are gluten-free if that's a concern to you! If you don't have quick-cooking oats, you can pulse your rolled oats in the blender a couple times. The quick cooking oats give these cookies the best texture.
• Hemp seeds - I think hemp seeds are totally underrated! They have a subtle, nutty flavor as well as plant-based protein, essential fatty acids, vitamin E, potassium, iron, and calcium. They even have dietary fiber! You won't even detect them in the cookies.
• Spices - I used cinnamon and pumpkin spice! The pumpkin spice is optional. You can add a dash of nutmeg, allspice, ginger, or cloves if you don't have pumpkin pie spice but want more spiced goodness!
• Baking essentials - This recipe calls for salt, baking soda, and vanilla extract.
• Almond butter - Use raw, runny, creamy almond butter for the best results. You can also use cashew butter or sunflower seed butter for nut-free breakfast cookies!
• Pumpkin puree - Homemade is best! I use my pressure cooker to quickly make pumpkin puree with minimal effort. If you buy canned pumpkin puree, make sure the only ingredient is pumpkin!
• Maple syrup - Pure maple is my favorite natural sweetener! It's made from just the boiled-sown sap of maple trees, so it has no refined sugar, and it adds the most delightful sweetness.
• Coconut oil - This should be melted into liquid form, which (depending on your climate) usually happens at room temperature!
• Breakfast cookie mix-ins - I did vegan chocolate chips, dried cranberries, walnuts, and unsweetened shredded coconut! You could also add in chia seeds, dried apple, pepita seeds, or ground flaxseed depending on your preferences.

All About Oats

I use oats as a base in many of my baked goods! They're wonderful for vegan, gluten-free cooking because they bind so well, taste great, and are so filling. Oats are full of soluble fiber, and they’re higher in protein and healthful fats than most other whole grains. They give you an energy boost while helping you feel full a little longer after eating!

All About Pumpkin

Making your own Homemade Pumpkin Puree isn’t necessary to fully enjoy this recipe, but I LOVE creating my own and I think you’ll be surprised by how easy it is! You can truly taste a difference. If you buy canned pumpkin, double check that you’re getting pure pumpkin puree and not pumpkin pie filling! Pumpkin is packed with disease-fighting nutrients and powerful antioxidants known as carotenoids that can protect cells from free radical damage.  It also offers fiber, calcium, iron, magnesium, copper, folate, potassium and vitamins A, C, E and K.

All About Almonds

Almond butter doesn't just add nutty flavor to this recipe...it also adds plant-based protein! Almonds are low in carbohydrates and high in protein.  They also offer a good source of fiber, healthy fats, vitamin E and magnesium in addition to iron and calcium.  I love using this Homemade Raw Creamy Almond Butter recipe to make my own. It has the smoothest, runniest texture and no added oils, sweeteners or salt. If you are nut-free you could use sunflower seed butter or pumpkin seed butter.

More Easy Vegan Breakfast Recipes

• Granola Energy Bites
• Dye-Free Green Muffins
• Chia Seed Breakfast Bowls or Parfaits
• Blender Sweet Potato Muffins
• Vegan Blueberry Pancakes
• Easy Creamy Vegan Chocolate Oatmeal
• Super Seed No-Bake Chewy Granola Bars
• Vegan & Gluten-Free Nutella Poptarts
• Healthy Chocolate Zucchini Muffins