A one-bowl, make-ahead wonder, One-Bowl Pumpkin Chocolate Chip Breakfast Cookies are easy to make and perfect for a quick breakfast or snack.
Naturally sweetened, gluten-free, and dairy-free, too!
Oh man, you guys, can we just talk about what a lifesaver breakfast cookies are?
Quick to make, easy to clean up, packed with nutrient-rich real food, easy to grab-and-go, and a hit with adults and kids.
What’s not to love, really?
Plus, if your house is anything like mine on a school and work morning, breakfast cookies really can be a day saver.
All the recipes I create for Real Food Whole Life come from my own needs as a working mom.
I (like many of you) live in the real world of getting up early, rushing everyone to get ready for school and work, making a frustratingly long commute, dropping off, picking up, and then getting home with very little time and energy to make dinner.
The benefit of developing recipes in the crush of the work week is that I have a sense of just how hectic things can be and always do my best to keep cooking streamlined and simple, while still using real, vibrant, beautiful ingredients.
Breakfast cookies are one of my go-tos, especially when it comes to feeding Elle, who is rather pokey when it comes to eating breakfast (and that’s putting it generously).
She would much rather sit around in pjs pretending to be a baby polar bear then to actually eat even a bite of breakfast. She prefers a slow and leisurely pace in the morning.
Then again, who doesn’t?
But, since we don’t have the luxury of leisure on weekday mornings, I’m always working on recipes that can be made ahead, eaten quickly (or, in a pinch, on the run), and that Elle will gobble up without too much coaxing.
One-Bowl Pumpkin Chocolate Chip Breakfast Cookies definitely meet all those requirements. They are packed with so much goodness, are free of refined sugar, and include plenty of good fat and fiber to keep little (and grown) bodies going throughout the day.
And it doesn’t hurt that they include chocolate.
They also freeze beautifully, and have allowed us to eat a real food breakfasts during the past week as we are displaced from our house during our renovation.
I hope you’ll make and enjoy these soon. Now, let’s make some One-Bowl Pumpkin Chocolate Chip Breakfast Cookies!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Skip the chocolate chips and use currents or raisins for a completely refined sugar-free option.
2 | Omit the pumpkin seeds if you don’t like them or can’t find them.
3 | Use chopped walnuts instead of pumpkin seeds.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Naturally Sweetened, Nut-Free, and Vegetarian
One-Bowl Pumpkin Chocolate Chip Breakfast Cookies
- 2 large eggs
- ¼ cup melted coconut oil
- ½ cup pure maple syrup or honey
- 1 cup pumpkin puree not pumpkin pie filling
- ½ teaspoon pure vanilla extract
- 2 cups oat flour*
- 2 cups old-fashioned whole rolled oats**
- ⅓ cup ground flax seed
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ¼ cup pepitas hulled pumpkin seeds
- ½ cup mini chocolate chips plus more for topping***
Preheat the oven to 350 degrees.
In a large bowl whisk the eggs until well combined. Add the coconut oil, maple syrup or honey, pumpkin puree, and vanilla extract, whisking to combine. It’s okay if the coconut oil solidifies a bit.
Add oat flour, whole oats, flax, salt, baking powder, and pumpkin pie spice, stirring until well combined. Add the pepitas and chocolate chips, stirring together gently.
Spoon 2 teaspoons of the dough (I like using a 2-teaspoon cookie scoop) onto 2 greased baking sheets, using your fingers to flatten each cookie. Top with additional chocolate chips each if you like.
Bake for 12 minutes or until lightly golden brown. Remove from the oven and allow to cool.
Serve the cookies immediately, store in an airtight container, or freeze for breakfasts or snacks.
**Make sure your oats are labeled gluten-free if that’s important to you.
***Most chocolate chips include dairy. Be sure to use dairy-free if that’s important to you. I like Enjoy Life brand.
To freeze, allow the cookies to cool completely. Place a piece of parchment or plastic wrap in between each cookie so they don’t stick together, then seal in an airtight container or freezable bag for up to a month in the freezer. Defrost or gently reheat prior to serving.
Skip the chocolate chips and use currents or raisins for a completely refined sugar-free option.
Omit the pumpkin seeds if you don’t like them or can’t find them.
Use chopped walnuts instead of pumpkin seeds.
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