Vegan Breakfast Pumpkin & Cranberry Oat Cookies

Since it’s that time of year where everyone is baking fresh pumpkin pies and pumpkin muffins. I thought it was only right that I use the fresh pumpkin purée that I made last night.

Homemade pumpkin purée is so fragrant and sweet. The taste is much more bold that pumpkin purée from a can. I wanted something sweet that I could eat as a snack but that could also double for a quick breakfast in the morning. Let’s face it, lately I haven’t had time to eat a good filling breakfast. So the fact that I could eat something that’s already made ahead of time and it’s actually good for me is a win-win!

These are a must for a quick fall treat, especially when you’re baking with fresh pumpkin, it makes your house smell like a pumpkin field. Is there anything better than that? Not in my books.

Preheat your oven to 350F. Using a baking sheet line it with parchment paper and set it aside.

You can use my Vegan Egg Substitutes of Chia Gel or Flax Eggs for the perfect non-dairy egg replacement.

Add all ingredients listed below into a mixing bowl. Fold all ingredients together.

Using a cookie scoop, scoop out and shape the mixture with your hands. You’ll need to flatten them a little on the baking sheet. Arrange them evenly apart on the prepared baking sheet.

Bake 20 minutes and let cool. Store in an airtight container in the refrigerator up to 3 days.

Print Recipe

Vegan Breakfast Pumpkin & Cranberry Oat Cookies

Fall flavored Pumpkin for a grab and go breakfast that is just as nutritious as it is delicious!

Course

Breakfast

Prep Time

5 minutes

Cook Time

20 minutes

Servings

Cookies

Ingredients

• 2 cups Oats
• ⅔ cups Dried Cranberries unsweetened
• ½ cup Pumpkin Purée
• ¼ cup Ground Flaxseed
• ¼ cup Coconut Oil melted
• ¼ cup Maple Syrup
• 2 tablespoons Chia Gel
• 1 teaspoon Pumpkin Pie Spice
• ½ teaspoon Sea Salt

Course Breakfast Prep Time 5 minutes Cook Time 20 minutes Servings Cookies Ingredients 2 cups Oats ⅔ cups Dried Cranberries unsweetened ½ cup Pumpkin Purée ¼ cup Ground Flaxseed ¼ cup Coconut Oil melted ¼ cup Maple Syrup 2 tablespoons Chia Gel 1 teaspoon Pumpkin Pie Spice ½ teaspoon Sea Salt

Instructions

1. Preheat your oven to 350F. Using a baking sheet line it with parchment paper and set it aside.
2. Add all ingredients listed above into a mixing bowl. Fold all ingredients together.
3. Using a cookie scoop, scoop out and shape the mixture with your hands. You’ll need to flatten them a little on the baking sheet. Arrange them evenly apart on the prepared baking sheet.
4. Bake 20 minutes and let cool.
5. Store in an airtight container in the refrigerator up to 3 days.

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!