Pumpkin Oatmeal Breakfast Cookies {Gluten-free}

by Chrissy

Cookies for breakfast? The answer is YES. All day, everyday.

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Friends, I’ve been living it up and on total vacation mode these past two weeks.

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I adventured in Mammoth with Rob’s family–with wake boarding, fishing (we caught some rainbow trout!), hiking, and mountain biking–and then we headed up to LA for some time with my family–celebrating a birthday, and a Bon voyage, and venturing to the Getty Museum–our vacation was flush with fun activities and beautiful scenery. {Pics Below} Smile

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So, I thought I’d just continue with the freedom and make myself some delicious cookies to nibble on during the crisp morning hours.

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Whether or not you have been able to get in summer vacation mode, I guarantee that this will get you there in no time.

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These cookies are simple to make. And, they are a much healthier version of your normal cookie, but still leave you fully satisfied as if you did just mack a cookie (or 5)  for breakie.


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You can also bake them into mini muffin cups for a cute little muffin-shaped cookie for an on-the-go snack. Just pack them into the muffin molds a little bit and bake for the same amount of time, possibly a minute or so more.

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Dipped in milk, I’m sure they would be a tasty little treat, after dinner, too.

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The options are endless for this fall-inspired cookie. Oh, did I mention that they are naturally gluten-free, by using rolled oats and oat flour?! So you can easily push them on gift them to those gluten-free dieters.

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Here are some fun little vacations photos, for your viewing pleasure, compliments of my iPhone.


Gnarly downhill mountain biking from the tip top of Mammoth Mountain…I don’t know how I didn’t fly off the edge. Here we were only halfway down, taking a little break to enjoy the scenery.



Meadows in Mammoth, just outside of our cabin. The smoky haze from the Sierra fires crept in at night.


Please note the statue behind Rob. Then again, how could you miss it.


The gardens at the Getty Center Museum. This place is one of my favorites!


Cosmic bowling with my siblings was a blast!


Pumpkin Oatmeal Breakfast Cookies {Gluten-free}

Print Recipe!

Makes about 2 dozen cookies


2/3 cup pumpkin puree (not pumpkin pie filling)

1 large egg

1 1/2 tsps pure vanilla extract

3/4 cup oat flour (rolled oats, well ground in food processor)

1  3/4 cup old fashioned rolled oats

1/4 cup pure Grade B maple syrup

1/4 cup dark brown sugar

1/4 tsp baking powder

1/2 tsp baking soda

1  1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

1/8 tsp salt

3/4 cup semi-sweet chocolate chips

1/2 cup dried cranberries


Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside. Alternatively, you can lightly grease mini-muffin cups and baking cookies in there.

Make oat flour, by grinding about 1 1/4 cups oats in a food processor, until finely ground, about 1-2 minutes.

In bowl of stand mixer, combine pumpkin, egg, and vanilla and beat until well combined. In a separate bowl, combine oat flour, oats, maple syrup, sugar, baking powder, baking soda, spices, chocolate chips, and dried cranberries. Add the dry ingredients to the wet ingredients and mix until just combined. The cookie dough will be thick.

Using a small cookie scoop, drop about 1 1/2 Tablespoons of dough onto prepared cookie sheets or mini muffin cups and slightly flatten to the shape you want your cookie, as they won’t move much in the oven.

Bake for 13-14 minutes until lightly browned. Allow to cool on the cookie sheet for a couple minutes before transferring to a wire rack.

Cookies will stay fresh at room temperature for 4 days in an airtight container, or for about a week in the fridge.

From the Little Yellow Kitchen,


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