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Writer's pictureSara

Pumpkin Protein Breakfast Cookies, V, GF


Pumpkin Protein Breakfast Cookies, V, GF
Pumpkin Protein Breakfast Cookies, V, GF

When creating pumpkin recipes for Fall, I really didn't want to make a pumpkin cookie. Not sure what it is about the idea, but it seemed boring to me. Then, I thought, wait: pumpkin could be a great addition to my Breakfast Protein Cookies. Indeed it is! I subbed in pumpkin puree for the banana and switched up the mix-ins a bit, along with a hefty dose of pumpkin spice. Like the original, these Pumpkin Protein Breakfast Cookies are a portable, grabbable bite of food that isn't full of sugar or wheat flour. They are vegan and gluten-free!


Pumpkin Protein Breakfast Cookies are deliciously moist, soft and chewy with hearty ingredients like oats, pumpkin seeds, cranberries, hemp seeds, and of course a few mini chocolate chips. They're also enhanced with a scoop of protein powder to give them a little extra staying power for energy all morning. One cookie boasts just over 4 grams of protein with only 6 grams of natural sugars. Deliciously soft and moist!



These are super easy to make and keep in the freezer for 3 months, so throw them in an airtight bag, freeze, then pull them out just 30 minutes before you want to serve. Great to grab when running out the door in the morning, or make them for the family to graze on one holiday morning when you're spending your time prepping other food for later in the day.


Pumpkin Protein Breakfast Cookies, vegan, GF
Pumpkin Protein Breakfast Cookies, vegan, GF

Moistness is achieved using pureed pumpkin along with flax eggs, plus almond butter, foregoing any added oil or margarine. The fats in these cookies are generated from the flax, nut butter, nuts, seeds, and a bit from the chocolate chips. Super healthy, vegan, and gluten-free. Kid-friendly snack or breakfast side!


Pumpkin Protein Breakfast Cookies, vegan, GF
Pumpkin Protein Breakfast Cookies, vegan, GF

Note on FODMAPs: there are several ingredients that are high in FODMAP at larger serving sizes, so know your triggers: Pumpkin, coconut sugar, almond butter, pumpkin seeds, dried cranberries. Each of these ingredients is minimal and 2 cookies or less should be low-FODMAP.


If you try this vegan gluten-free recipe, please give it ⭐️⭐️⭐️⭐️⭐️ by clicking the stars at the top of the recipe.  I’d love to hear your experience and so would others!


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