Pumpkin Spice Breakfast Cookies


Your friends on busy weekday mornings.

My kids are really good eaters except for when it comes to breakfast. Weekday breakfast, to be specific. You know, the one time during the day when there is pretty much zero room for dilly-dally. However, for some reason that is the very time my kids decide to move at a glacial pace. And more often than not – with the clock ticking extra fast and them moving extra slowly – early mornings at our house quickly snowball into all sorts of chaos. All of a sudden backpacks/water bottles/shoes are missing and I find myself instructing my 3-year old on how to brush his teeth by himself while trying to put his sister’s hair into something that vaguely resembles a ponytail. And before you know it, I’m running around like a sweaty mess of a crazy person hoping to make the first bell on time. EVERYONE, STOP WHINING AND GET IN THE CAR! 

If this sounds familiar to you, too, then we’re clearly overdue for an on-the-go breakfast option! If you’re looking for convenience (think portable and mess-free), stellar nutritional value and great flavor, I’d suggest you make these vegan pumpkin spice breakfast cookies STAT. Not only do they taste like Christmas, they are also made with all clean, whole food ingredients and without any wheat or sugar added. And who knew? Bribing Telling my kids we’re having “cookies for breakfast” makes them hurry up juuust a little bit more.


  • 2 cups organic rolled oats
  • 1 cup almond flour
  • 1/4 cup milled flaxseed
  • 1/4 cup raisins
  • 2 tablespoons arrowroot powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin spice
  • 1 pinch of sea salt
  • 1 large ripe banana
  • 1/2 cup organic pumpkin purée (BPA free can if available)
  • 1/4 cup pure maple syrup
  • 1/4 cup almond butter (no sugar or salt added)
  • 1/2 teaspoon pure vanilla extract



  1. Preheat the oven to 350° F. Line a baking sheet with parchment paper and set aside.
  2. Place the oats, almond flour, flaxseed, raisins, arrowroot powder, baking soda, pumpkin spice, and sea salt in a large mixing bowl, and stir until all of the ingredients are evenly mixed.
  3. Put the banana, pumpkin purée, maple syrup, almond butter, and vanilla extract in a food processor and blend until smooth.
  4. Pour the pumpkin mixture over the oat mixture and stir with a rubber spatula until everything is thoroughly combined.
  5. Drop heaping tablespoonfuls of the cookie dough onto the baking sheet and gently press down to form rounds, with an inch of space between each cookie.
  6. Bake the cookies in the oven for about 15 minutes, until golden brown and solid.
  7. Remove the cookies from the oven and let cool on the baking sheet for a couple of minutes, then transfer them to a wire rack and let cool completely. Store in an airtight container in the fridge for a few days.

Teachable Tips:

  1. What is arrowroot powder? Arrowroot powder is a white, easily digestible and naturally powdered root starch that is derived from the tropical South American plant Maranta arundinacea. It is generally used as a substitute for cornstarch, which is highly processed and – unless stated otherwise – made from GMO corn. Arrowroot powder can be used as a clean thickener for sauces, soups, fruit glazes and jellies. It is also a great softening agent for baked goods. Especially when using nut flours, adding some arrowroot powder to your recipes will make your cookies, muffins etc. a little less dense.
  2. Pumpkin purée (not to be confused with pumpkin pie filling!) is a low-calorie food that is a great source of nutritional fiber and iron. It also contains high levels of vitamin A – a fat-soluble vitamin that supports healthy vision, proper immune function and healthy functioning of your heart, lungs and kidneys. Puréed pumpkin is also a good source of beta carotene, an antioxidant that protects cells from free radical damage.
  3. You can substitute the pumpkin purée with some unsweetened apple sauce and add whatever else you like and have available for your dough. How about some raw nuts, seeds, dried fruit, goji berries, dark chocolate chips, cocoa nibs, or coconut flakes? Also, adding a tablespoon of coconut oil will make the cookies a little more moist if that’s what you prefer.



Next week I will tell you what you can whip up with some of these leftover ingredients so stay tuned! Hint: It rhymes with “oothie.”

One thought on “Pumpkin Spice Breakfast Cookies

  1. Pingback: Pumpkin Turmeric Green Smoothie | The Healthy Haus

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