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

VeganGluten-FreePaleoSoy-FreeRefined Sugar-FreeEasyKid-FriendlyVegetarianEgg-FreeDairy Free

These Freezer-Friendly Pumpkin Oatmeal Breakfast Cookies are the perfect vegan option for busy mornings! They’re delicious enough to get even the most reluctant risers out of bed with a smile. Breakfast Cookies would be wonderful to take to a new mom, and I’ve found that both kids and adults love them. They’re great for packing in lunches or weekends with early-morning sports games!

Pumpkin Oatmeal Breakfast Cookies

Are you a morning person? My migraines make it hard to get out of bed a lot of time time, which I think it why I love smoothies and good breakfast recipes so much! Even when I’m not feeling great, knowing I have something tasty and nutritious waiting helps motivate me to head to the kitchen. These Pumpkin Oatmeal Breakfast Cookies are one of those recipes. I look forward to waking up in the morning when I have cookies ready! Since they’re freezer-friendly, they’re perfect for days when I’m feeling unmotivated and want a grab-and-go option. I’ll usually make a HUGE batch, toss them all in the freezer, and then when I know it’s going to be a busy morning, I put a few in the refrigerator the night before. Easy as can be!

Vegan 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!

Easy Vegan Breakfast Cookies

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.

Vegan Pumpkin Breakfast Cookies

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.

Gluten-Free Pumpkin Breakfast Cookies

Mix-Ins with Breakfast Cookies

Let’s talk about the good stuff: mix-ins! You can really make these cookies your own depending on which ingredients you add to the cookie base. Honestly, I think they’d be delicious without anything added in…which sounds crazy even to my own ears, because I LOVE mix-ins! Here’s what I added to these vegan breakfast cookies:

  • Chocolate chips – I love Hu brand chocolate gems, which are made without any refined sugar or dairy.
  • Dried fruits – Cranberries, raisins, or dried apple would all be so tasty! Go for unsweetened to keep it refined sugar-free.
  • Chopped nuts – I used walnuts in this recipe, but pecans, macadamia, hazelnuts, or even pistachios would be delicious. If you are nut-free you could use pepita seeds.
  • Shredded coconut – Not coconut flakes! Make sure you’re getting unsweetened shredded coconut. They help naturally sweeten the cookies and give them amazing flavor.
  • Seeds – Chia seeds, pepita seeds, and ground flaxseeds would all add incredible nutrition.
Best Breakfast Cookie Recipe

Breakfast Cookies & Milk

If you want to serve these cookies with a vegan, plant-based milk, I have a couple really delicious recipes to try!

Breakfast Cookies and Dairy-Free Milk

If you make this vegan, gluten-free, and refined sugar-free Breakfast Cookie recipe, I hope you’ll tag me on Instagram so I can see! You can also leave a review here so others can find and make this delicious recipe. I hope you enjoy them as much as I do! If you want to up your breakfast game, you can also check out my cookbook Rock Your Blender. It’s filled with delicious smoothies that I think you’ll love! It’s available as an instant download or a bound book on Amazon.

Gluten-Free Breakfast Cookie Recipe
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Breakfast Cookies

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

  • Author: Elaine Gordon
  • Yield: 30 cookies 1x
  • Diet: Vegan


These Freezer-Friendly Pumpkin Oatmeal Breakfast Cookies are the perfect vegan option for busy mornings! They’re delicious enough to get even the most reluctant risers out of bed with a smile.


  • 2 cups quick cooking oats (gluten free if desired)
  • 1/4 cup hemp seeds
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice (optional)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup runny raw creamy almond butter (or cashew butter or sunflower seed butter)
  • 1/2 cup pumpkin puree (homemade is best!)
  • 1/3 cup maple syrup
  • 1/4 cup melted coconut oil
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped pitted dates (or unsweetened dried cranberries or raisins)
  • 1/2 cup mini vegan chocolate chips (optional)
  • 1/2 cup chopped raw walnuts or pecans
  • 1/4 cup unsweetened shredded coconut (not coconut flakes)
  • Optional add ins: chia seeds, dried apple, pepita seeds, ground flaxseed


  1. Preheat oven to 350 degrees Fahrenheit.  Line two half sheet baking sheet with parchment paper and set aside.
  2. In a large mixing bowl combine oats, hemp seeds, cinnamon, pumpkin pie spice (if using), baking soda and salt.  Add nut or seed butter of choice, pumpkin puree, maple syrup, melted coconut oil, and vanilla and stir well to combine. Stir in the dried fruit, chocolate chips (if using), walnuts and unsweetened shredded coconut.
  3. If you want to add in any extras such as chia seeds, dried apples, pepita seeds or flaxseed do so now.  Don’t add more than 1/4 cup total of extras.  You can also leave these items out and the recipe will still taste delicious.
  4. Use a cookie scoop to portion out the cookies into heaping 1.5 tablespoon-sized portions.  Press each cookie down slightly as they will not expand much when cooked.  
  5. Bake for 10 minutes.  Remove the baking sheet from oven and allow the cookies to cool on the baking sheet for 10 minutes before moving the cookies to a wire cooling rack to finish cooling completely.  Enjoy once fully cooled to room temperature or store in an airtight container in the refrigerator for up to one week.  You can also freeze these cookies for up to three months (see notes below).


Freezing Instructions: Cookies can be frozen for up to 3 months. Thaw in the refrigerator overnight.  Or, move the frozen cookies straight from the freezer to the counter (room temperature) and enjoy after 35 minutes of thawing at room temperature.

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  1. Sarah

    Hi Elaine….
    Just wanted to say thanks so much for all the recipes!
    I’ve been dealing with Gallbladder issues so I’ve been using your recipes and loving them!
    My daughter and I just made these pumpkin oatmeal cookies…pumpkin from our garden! They are delicious! And we accidentally put the warm puree into the batter and then the choc chips melted a bit and it turned chocolatey but still so good! Lol I wanted to send a pic but I understand facebook is down…maybe I’ll try email!
    Thanks again

    • Elaine Gordon

      Hi, Sarah. Thank you so much for letting me know. I’m so sorry to hear you are dealing with this health issue. I hope my recipes continue to be helpful to you. Also your “accident” sounds lovely! I would love to see a pic when you can :). Best, Elaine

      • Sarah Richert

        For sure I can send a pic…is there an email I can send it to?


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