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Pumpkin Spice Breakfast Cookies

Breakfast cookies are all the rage… but, frankly most of them are filled with total garbage. So, to help solve this conundrum in a simple yet easy and effective way, I came up with these tasty pumpkin spice breakfast cookies that are gluten free, (mostly) guilt free, and truly satisfying.

On the whole I’m not really a proponent of eating cookies for breakfast, but because it’s such a trendy thing to do (and convenient) – let’s talk about the key components of a great breakfast cookie. When I think of things that are key for making this breakfast cookie worthwhile, there are a few major things to both include and exclude.

Things to look for in a breakfast cookie:

  1. Healthy fat (nuts, nut butter, seeds)
  2. Protein (protein powder, OR have something with protein in it alongside your breakfast cookie- like an egg for example)
  3. Fiber (oats, nuts, seeds, coconut shreds will do this)

Things to avoid in a breakfast cookie:

  1. Artificial sweeteners or sugar alcohols (xylitol, mannitol, erythritol or sucralose, aspartame)
  2. Any syrup besides honey and maple syrup
  3. Inulin (a fiber source that’s often used but can give you gas)
  4. Ingredients you can’t pronounce

These cookies are great for breakfast, but also can be used to have as a snack or dessert as well.


Pumpkin Spice Breakfast Cookies

Prep time: 10 minutes

Total time: 30 minutes

Makes: 12 cookies (2 per serving)


  • 1 1/4 cup gluten free rolled oats
  • 1 tsp pumpkin spice seasoning (or cinnamon if you prefer)
  • 2 Tbsp maple syrup or honey
  • 3 Tbsp peanut butter or almond butter
  • 1 Tbsp chia seeds
  • 2 Tbsp almonds or walnuts
  • (Optional) 1/2 banana, mashed


  1. Preheat oven to 400 degrees
  2. In a mixing bowl, combine all ingredients and form into cookies.
  3. Place on a tray lined with parchment paper or in a nonstick pan.
  4. Bake the cookies in the oven for 10-12 minutes or until golden brown.
  5. Serve as a breakfast option or as a snack or dessert.
  6. Enjoy!

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