Breakfast, Desserts

Pumpkin Oatmeal Chocolate Chip Cookie

Who says you cannot eat cookies for breakfast? Don’t just grab one, in fact go for seconds. These cookies not only make a good after school snack but also a good breakfast for the kids that get late to the bus stop. Why grab the sugar loaded store bars, when you can grab these cookies and chug your milk down.


They are so easy to make, they take less than 15 mins to put together. NO FLOUR, what so ever. Hey Listen! You gluten-free people, this cookie will satisfy your sweet tooth. I avoid gluten too and this cookie satisfies my craving for that bite of an oatmeal cookie.


Five ingredients are all I use, gluten free rolled oats. Yes! You do get gluten-free oats, pumpkin puree, chocolate chips (Is enough to add sweetness to the cookie) and cinnamon powder. I do add some coconut sugar (optional). Coconut sugar does not spike your insulin early in the morning but you can omit it out of the recipe and add some raisins or chopped walnuts. You do not need to refrigerate these cookies, they last up to a week on your counter or maybe less than a week, if you have cookie monsters in the house.



2 cups of Gluten free rolled oats

1 cup of Pumpkin Puree not the pie filling kind

¼ cup of Coconut Palm Sugar or Sugar of your choice or keep it sugar-free

½ tsp of cinnamon powder

½ cup of chocolate chips or raisins (I have made them with raisins and sunflower seeds too)



1 Preheat your oven to 350 degrees and lightly spray a cookie pan ready to go.

2 In a large bowl add the oats, pumpkin puree, cinnamon, sugar (optional) and the chocolate chips. Mix well.

3 Using your hand form into small balls, place them on a greased baking tray and press each ball into a cookie shape.

4 Bake for 12-15 minutes. Remove and allow it to cool. Store cookies an air- tight container.


Make this recipe with your kids and if you do, I’d love to see pics of your creations on Instagram and Facebook, send me a picture and let me know how it turned out.



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