One-Bowl Pumpkin Chocolate Chip Breakfast Cookies
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.
Nutrition Information:Nutrition disclaimer
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Yes! This is exactly what I was craving! Thank you 🙂
Oh, perfect, Ashley. I hope you enjoy! 🙂
I cannot wait to make these after my Whole 30 is complete!
Vanessa, these seem perfect for post-Whole30. Hope you enjoy!
All the stores near me are sold out of pumpkin purée! So disappointed because I was going to make these tonight for my husband. We will keep looking and try them soon!
Sarah, oh no, a pumpkin shortage!! I hope you can grab some soon and make these soon. 🙂
These look amazing! Baking these right now. How do you defrost these- there are only two of us, so I anticipate we will freeze them!
Stevie, I usually just pop a few on a plate and the defrost rather quickly at room temperature. You can also heat them up in a low oven or microwave for a few minutes. 🙂
Thanks! I will try that… if there are any left to freeze. These are so delicious, not too sweet and so satisfying. Thanks for the recipe!
So glad you’re enjoying the recipe, Stevie!
These look Delish! Any recommendations for an egg substitute? I usually use ground flax + water to substitute eggs but this already has flax seed in it so I’m not sure if that’s a good idea or not. I appreciate any advice you might have! 🙂
Katie, I think you can try it with the flax eggs (even through flax is already in the recipe) and it should work. Let us know how it goes!
Thank you for another delicious healthy breakfast or dessert! Always exciting when my husband loves a healthy treat.
Melissa, yay, so happy you (and your husband) enjoyed the recipe!
We have everything but flax seed, should I just omit or add more oat flour?
Kelly, yes, just replace the flax with oat flour and you should be good. I hope you enjoy!
Made. Delicious! Thank you! How many for a "serving" ( I know my kids will ask!) and any idea on nutrition info?
Jill, I’m so glad you enjoyed the recipe! I’d say a serving is 1-2 cookies, depending on what else you’re eating in your meal or whether you’re serving them as a meal or a snack. I don’t have nutritional information for these, but I know some readers like to enter the ingredients into online nutrition calculators. 🙂
This recipe rules! The cookies are delicious and filling without being too sweet. I cooked them with 1c oat flour and 1c whole wheat flour, and it made them a little lighter. I’ve made them twice now, and will make them many more times.
Betsy, yay, to happy to hear you’re enjoying these! Great idea to swap in some whole wheat flour. That tip is so helpful! Thanks so much for leaving a review!