Cookies for breakfast anyone? These vegan pumpkin spice breakfast cookies with cranberries are not only super delicious but also packed with nutrients!
I’m feeling a bit nostalgic these days. I just can’t believe summer is already over. When I came home after two sunny weeks in Thailand on Monday, I was shocked how cold and rainy it was. On the plus side, pumpkin season is finally here!!! So a big YAAAY to that! These super easy vegan pumpkin spice breakfast cookies I had the other day definitely cheered me up. And I’m so looking forward to more pumpkin recipes, hearty stews, and all other delicious fall recipes.
We ate the cookies along with a huge pumpkin spice almond latte, so breakfast really couldn’t have been any better. I rarely drink coffee – I just don’t like its bitter taste – but I’d probably die for pumpkin spice latte. As most people, I first tried pumpkin spice latte at Starbucks, but I think this one is much better and it contains real pumpkin.
For the pumpkin spice breakfast cookies I used my usual pumpkin spice mixture: 1 tablespoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon ground cloves. The recipe really couldn’t be easier and it’s ready in less than half an hour.
You only need one medium bowl, oats, one mashed banana, soaked flax seeds, pumpkin puree, almond milk, agave, pumpkin seeds, and cranberries. I also added two tablespoons of popped amaranth, which gives them an extra boost of iron. If you can’t find popped amaranth, you can also sub it with almond meal.
I love that these pumpkin cookies are not only super delicious but also packed with tons of essential nutrients. Isn’t it just awesome that you can have cookies for breakfast and still eat really healthy? :-)
I hope you guys all have a great weekend. As always, I love hearing from you!
Pumpkin Spice Breakfast Cookies
- 2 teaspoons flax seeds
- 4 teaspoons water
- 1 1/2 cups rolled oats
- 1 banana, mashed
- 2 tablespoons popped amaranth You can also sub it with almond meal.
- 1/2 cup pumpkin puree
- 2 tablespoons almond milk
- 1/3 cup cranberries
- 1 teaspoon agave
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 tablespoon pumpkin seeds
- Soak the flax seeds in 4 teaspoons of water for about 3 minutes.
- In a medium bowl, combine all ingredients except the pumpkin seeds. Stir in the soaked flax seeds.
- Form 6 to 8 cookies and line a baking sheet with parchment paper. Sprinkle the cookies with the pumpkin seeds.
- Bake at 350 degrees F for 20-25 minutes.
Made these today and substituted banana with applesauce. Came out great!! Yummy breakfast treat and snack :)
So glad you liked them, Regina! :-) And applesauce is a great idea! I’ll have to give this a try.
Melissa @ vegan does it
Cookies for breakfast? Sign me up! These look so pretty and delicious!
Thanks, Melissa! :-)
Carly @ Fitliving blog
YUM! I love pumpkin and cranberries together. These look like they would be a great snack, too. That latte looks delicious!
Thanks, Carly! I just can’t get enough of pumpkin and pumpkin spiced sweets these days. :-)
Kathy | Mom Learns To Cook
These looks absolutely delicious! Who can pass up the opportunity to eat a cookie for breakfast? Certainly not me!
Thanks, Kathy! :-) Me neither!!
This looks delicious and great for breakfast!
Thanks, Jenny! :-) Glad you like it!
These look so delicious! I just love fall!
Thanks, Chelsea! :-) I absolutely hate rain, so fall is not my favorite season of the year, but I just love fall dishes!! :-)
These look very good! I am going to pin this so I can remember to make it the next time I’m lookin for a yummy recipe! Thanks!
Thanks, Cindy! So great to hear that you like them! :-)