Pumpkin/Oat/Chocolate Chip Breakfast Cookies - Vegan, Gluten Free, Allergy Friendly

Pumpkin/Oat/Chocolate Chip Breakfast Cookies - Vegan, Gluten Free, Allergy Friendly

Yet ANOTHER recipe! I told you in my last post about the insane baking mood that I’ve been in lately and it has not ended yet. These cookies have been a delicious and healthy treat that I’ve been eating for both breakfast and dessert all week. They’re made of simple ingredients and can, honestly, probably be eaten raw if you’re more in the mood for energy balls. I promise that this recipe is not going to be preceded by a long rant as was my last one (5 Ingredient Greek Yogurt BAGELS). All I have to say is that these cookies are awesome, you should definitely try them, and pumpkin season is not over people!!

oat cookie.jpg

My favorite part about this recipe is that it is gluten free, can be vegan if you use chocolate chips with no milk in them, and is allergy friendly because you can sub out any of the nut/seed butters for another! I personally do not have any food intolerances, but my sister has a nut allergy and one of my roommates is gluten free. I love being able to adapt and create recipes that they can enjoy and that are healthy overall, as well. This recipe is perfect if you have an intolerance to gluten, dairy, or nuts, and are still looking to get in on that pumpkin-y goodness this Fall season. If you do decide to make them and post a picture on Instagram, please tag me @livinwith_laura . Enjoy :)


(Adapted from a recipe I found on Pinterest)


  • 1 cup rolled oats

  • 1/2 cup coconut flakes (or shredded coconut)

  • 1/4 cup chia or flax seeds (or both if you’re feeling fancy)

  • 1/2 cup pumpkin puree

  • 1/4 cup maple syrup

  • 1/4 cup nut/seed butter of choice (I used peanut butter because I had a lot of it in my fridge, feel free to use almond, cashew, or sun butter depending on allergies/preference)

  • 1/2 tbsp cinnamon

  • 1/2 tsp nutmeg

  • 1/2 tsp allspice

  • 1 tsp baking powder

  • 2 shakes of table salt

  • 1 tsp vanilla extract

  • 1/4 cup chocolate chips of choice


  1. Preheat the oven to 350 F.

  2. In a medium bowl, mix the oats, coconut, and chia/flax seeds.

  3. Add the pumpkin, nut/seed butter, maple syrup, spices, baking powder, salt, and vanilla. It may get really thick, but use your muscles to mix until it is thoroughly combined.

  4. Add the chocolate chips and mix it up again.

  5. Roll into balls and place on a baking sheet. Press the dough down with your thumb a bit, as they don’t flatten out well on their own.

  6. Bake for 14-16 minutes at 350 F, or until the bottom edges are golden brown.

  7. Cool for 10-15 minutes.

  8. Enjoy!

Watering Yourself Down

Watering Yourself Down

5 Ingredient Greek Yogurt BAGELS

5 Ingredient Greek Yogurt BAGELS