chocolate chip pumpkin Pie cookies (gluten free)

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Pumpkin Chocolate Chip Breakfast Cookies (gluten free) Follow Me on Pinterest

   Breakfast cookies are my favorite thing to make right now. They save me time and sleep! Especially on busy school/work day mornings. Best of all, these cookies are packed with protein, vitamins and spices. Spices like cinnamon have been shown to regulate blood sugar, reduces pain linked to arthritis, lower LDL (bad) cholesterol, natural food preservative, and the list goes on. All good stuff to me, especially the taste! I love adding fall spices to my sweet dishes.


Recipe: Pumpkin Chocolate Chip Breakfast Cookies


  • 2/3 cup of pumpkin
  • 2 large eggs
  • 1/2 cup unsalted crunchy almond butter
  • 1 1/2 cups old fashion oats
  • 1/4 cup honey
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. baking soda
  • 1/8 tsp. sea salt
  • 1/3 cup chucky chocolate chips



  1. In a large bowl mix together the pumpkin, eggs, almond butter, honey, vanilla, cinnamon, pumpkin spice, baking soda and sea salt.
  2. Lastly, mix in the oats and chocolate.
  3. Cover and place in the fridge for 1 hour.
  4. Preheat the oven.
  5. Form the cookies in your hands (golf ball sized) and press them onto a greased baking dish/sheet. These cookies wont expand much, so make them close to the size you want your cookies to be.

Preparation time: 15 minute(s)

Cooking time: 350 degrees for 18 – 20 minute(s)

Number of servings (yield): 12


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This entry was posted in Recipes.

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