Description
These soft-baked pumpkin breakfast cookies are vegan, gluten-free, and naturally sweetened with maple syrup—perfect for cozy mornings or on-the-go snacks.
Ingredients
½ cup pumpkin puree
½ cup unsalted smooth cashew butter (*omit added salt if using salted)
½ cup pure maple syrup
1 tsp pure vanilla extract
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp baking soda
¼ tsp ground nutmeg
¼ tsp sea salt
2 cups old-fashioned rolled gluten-free oats
¼ cup coconut flour
Instructions
Preheat oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
In a large bowl, whisk together pumpkin puree, cashew butter, maple syrup, and vanilla until smooth.
Add cinnamon, ginger, baking soda, nutmeg, and salt; stir to combine.
Fold in oats and coconut flour until the batter is evenly mixed.
Scoop dough onto the baking sheet, using your hands or a scoop to form balls. Flatten each slightly with your fingers.
Bake for 10 minutes. Let cookies sit on the baking sheet for 3–5 minutes before transferring to a wire rack to cool.
Notes
Use almond or peanut butter as substitutes for cashew butter.
Replace coconut flour with oat or whole-wheat flour (texture may vary).
Add-ins like chocolate chips, dried fruit, or nuts are great for extra flavor.
Store at room temperature for 4–5 days or refrigerate for longer freshness.
Freezer-friendly: store baked cookies for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
