Healthy Gluten-Free Pumpkin Oatmeal Breakfast Cookies (with a No Sugar Added Option!)

Healthy pumpkin oatmeal breakfast cookies on pan pinit View Gallery 4 photos

Are you looking for an easy make-ahead breakfast that satisfies your sweet tooth without spiking your blood sugar? These healthy oatmeal breakfast cookies are for you!

Here are some of my favorite features of my pumpkin oatmeal cookies.

Naturally Sweetened & Low in Added Sugar

As someone with a sweet tooth, I’m always looking for recipes that are tasty but still low in added sugar. These breakfast cookies have either little added sugar (a sprinkling of dark chocolate chips), or no added sugar (raisins). Naturally sweetened with pumpkin and banana, my cookies give you that sweet flavor with plenty of fiber, vitamins & minerals.

Portable Healthy Snack

Sometimes you need to have a handy breakfast, snack, or even treat 😉 for when you’re on the go. Just pop some of these cookies in a container and you’re golden!

Kid Friendly Treat

Every kid is different, but my three kids all love these oatmeal cookies. (We leave out the chocolate chips for our almost 1-year-old :D) It’s great to have a kid friendly snack on hand! And when your kids are craving treats, you can give them these cookies with a clean conscience.

Easy to Make

Whether you’re new to baking or you’ve been at it for a while, this recipe is for everyone. With simple ingredients and steps, my breakfast cookies show that healthy baking doesn’t have to be complicated!

Happy healthy baking!

Healthy Gluten-Free Pumpkin Oatmeal Breakfast Cookies (with a No Sugar Added Option!)

Difficulty: Beginner Prep Time 10 mins Cook Time 10 mins Total Time 20 mins
Cooking Temp: 350  °F Servings: 32
Best Season: Fall


These delicious pumpkin oatmeal breakfast cookies are wholesome and tasty! Perfect as a make-ahead breakfast or a healthy treat. 


Optional Add-Ins


  1. Preheat oven to 350.

    Line a large cookie sheet with parchment paper. 

  2. Mash bananas.

    In a small bowl, mash two medium bananas with a fork until mostly smooth. 

  3. Add wet ingredients.

    In a large bowl, add 1 C pumpkin puree, the 1 C mashed banana, 1/2 C peanut butter, and 2 eggs. Whisk together until mixture is creamy and well incorporated.

  4. Add dry ingredients

    Add 2 tsp pumpkin spice, 1 tsp baking soda, and 1/4 tsp salt. Whisk again until well incorporated. 

  5. Add oats

    Add 3 1/4 C rolled oats. Stir with a wooden spoon or spatula to combine. Mixture should be a little wetter than typical cookie dough, but thicker than brownie or cake batter. If needed, add another 2 Tbsp oats to reach the right consistency. 

  6. Add extras

    Stir in 1/2 - 3/4 C chocolate chips, raisins, or chopped nuts for a little extra fun. Mix just until dispersed throughout the batter.

  7. Scoop dough onto cookie sheet

    Using a large spoon or ice cream scoop, scoop cookie dough into spall balls - approximately 2 Tbsp. (Yields approximately 32 cookies all together.) Cookies don't spread, so flatten the balls slightly with the back of your spoon. 

  8. Bake

    Bake for 8-10 min. Remove from oven and immediately remove from cookie sheet. 

  9. Cool & enjoy!

    Place cookies on a wire rack to cool. Enjoy for breakfast, a snack, or a healthy treat! And don't forget to share. ;)


1. For a gluten free cookie, make sure that your oats are specifically labeled as gluten free. 

2. For a no sugar added cookie, use raisins instead of chocolate chips for your add-in. Or leave the add-ins out altogether!

Keywords: Breakfast, healthy treat, oatmeal, baked oatmeal, cookies, pumpkin, oatmeal cookies
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