Pumpkin Power Breakfast Cookies! Healthy, gluten-free and vegan cookies. Delicious and kid-friendly!
I decided to call these cookies Pumpkin Power Cookies for a reason! They are like magic. The flavor and texture is so delicious nobody will guess these cookies are gluten-free, vegan, grain-free and naturally-sweetened.
I am crazy about pumpkin baked goods and I love these cookies because they will make your house smell like fall – but from a healthy treat.
Like these Carrot Cake Power Cookies, these vegan cookies get their good texture from a flaxseed slurry (ground flaxseed mixed with warm water). The flaxseed/water mixture acts as an egg-replacement, binder and healthy superfood in these cookies.
Ground flaxseed is anti-inflammatory and contains omega-3s, antioxidants, and fiber. I also love it’s nutty flavor. These cookies are also full of healthy fats from the almond butter and more nutrients from the vitamin-rich pumpkin. But you will mostly love these because they are delicious!
Be sure to use dairy-free chocolate chips to keep these vegan. The combination of chocolate chips, dried cherries and pumpkin seeds is spot on.
I love an excuse to have cookies for breakfast, but my husband and boys would also gladly eat these for a treat. They are that good! Happy Fall Baking!
Other Vegan Pumpkin Breakfasts:
Vegan Pumpkin Pie Smoothie from Beaming Baker
Gluten-Free Pumpkin Donuts from Gluten-Free Palate
What should you make for DINNER TONIGHT?
Check out my Gluten-Free Tried-and-True Dinner Recipes!
Pumpkin Power Breakfast Cookies
- 1/2 cup almond butter, give it a good stir before measuring
- 1/2 cup pumpkin
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- 2/3 cup arrowroot powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup maple syrup
- 1/3 cup hot water
- 1/2 cup ground flaxseed
- 1/2 cup chocolate chips
- 1/4 cup dried cherries
- 1/4 cup pumpkin seeds, raw and unsalted
- Preheat the oven to 350F. Line 2 baking sheets with baking mats or parchment paper.
- In a medium bowl, add the almond butter, pumpkin, lemon juice, vanilla, arrowroot powder, pumpkin pie spice, cinnamon, baking soda and salt.
- Place the ground flaxseed in a bowl. In a glass measuring cup, mix together the maple syrup and hot water. Pour over the flaxseed and whisk to combine. Let sit for 1 minute, then pour into the bowl with other ingredients.
- Using a hand mixer, beat the mixture on low until combined. Increase the speed to medium and mix until totally smooth. Add the chocolate chips, dried cherries and pumpkin seeds. Mix to combine.
- Scoop the cookie dough (in 2 tablespoon mounds - don't make them too big) onto the prepared baking sheets. You should have 16-18 cookies. Bake for 18-20 minutes. Let cool for 5 minutes then transfer to a wire baking rack to cool completely. Enjoy!
- If storing more than a day, store leftover cookies in the refrigerator. Heat the cookies for 5 seconds in the microwave before serving if desired.
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