Pumpkin Breakfast Cookies (Gluten-free)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, satisfying oatmeal cookies studded with seeds, coconut, and chocolate, sweetened with honey and made with whole grain oats and pumpkin. They're substantial enough for breakfast or a filling snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 Tbsp flax meal (also known as ground flaxseed)
- ¼ cup water
- 1 ¼ cup rolled oats (gluten-free, if needed)
- ½ cup gluten-free all-purpose flour (such as Bob’s Red Mill 1 to 1)
- ½ tsp. baking soda
- ½ tsp. baking powder
- 2 tsp. ground pumpkin pie spice
- ⅓ cup honey (for vegan, sub maple syrup)
- ⅓ cup sunflower seed butter
- ½ cup pumpkin puree
- 2 Tbsp coconut oil, melted (may substitute avocado oil)
- ¼ cup dried cranberries or raisins
- ¼ cup pepitas (also known as pumpkin seeds)
- ¼ cup unsweetened shredded coconut
- ¼ cup dark chocolate chips
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 85mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 143mg
- Calcium
- 20mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 85MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.