Vegan Pumpkin Breakfast Cookies

Vegan Pumpkin Breakfast Cookies-these healthy  breakfast cookies are good any time of the day, but you have my permission to eat them for breakfast! They are the perfect grab and go breakfast!

Vegan Pumpkin Breakfast Cookies on

I have been on a pumpkin kick! I’ve made a lot of decadent treats like Pumpkin Chocolate Chip Streusel Cake, Brown Butter Pumpkin Streusel Muffins with Brown Butter Glaze, and Pumpkin Cinnamon Cookies. I love all of these pumpkin treats, but today we are lightening things up with Vegan Pumpkin Breakfast Cookies.

That’s right, I am giving you permission to eat cookies for breakfast! Put your cereal or smoothie aside and bake up a batch of Vegan Pumpkin Breakfast Cookies!

Vegan Pumpkin Breakfast Cookies on

These cookies are full of good for you ingredients like whole wheat flour, oats, pumpkin, coconut oil, and dried cranberries. So I am sure your mom would give you permission to eat them for breakfast too:)

Vegan Pumpkin Breakfast Cookies Recipe

I didn’t use any eggs because the pumpkin and almond milk keep the cookies plenty moist. The cookie dough holds together just fine without any eggs. These cookies are vegan, dairy free, and SO good!

I sweetened the cookies with brown sugar and a little maple syrup. I also threw in a handful of vegan chocolate chips because they are cookies:) You can leave out the chocolate chips if you aren’t a chocolate for breakfast kind of person, but I say go for it. Live on the edge a little:)

Breakfast Cookie Recipe

These cookies are healthy enough to eat for breakfast, but they are good any time of the day! They make a great healthy snack or dessert too! I like to keep a batch in the freezer so I can enjoy a cookie any time or the day. They are the perfect grab and go breakfast or treat!

I crave cookies all of the time and these cure my cookie cravings without all of the guilt. Although, let’s be honest, I never feel guilty for eating cookies because life is too short to NOT enjoy cookies:)

Go ahead and have a Vegan Pumpkin Breakfast Cookie to start your day! They are great with a glass of milk or cup of coffee or tea! You know it’s going to be a good day when you have cookies for breakfast. Enjoy!

Looking for more pumpkin recipes? Check out 50 Pumpkin Recipes for Fall!

Vegan Pumpkin Breakfast Cookie Recipe

Vegan Pumpkin Breakfast Cookies

Cookies you can eat for breakfast! They are also great for a healthy snack or dessert!
5 from 2 votes


  • 1 1/4 cups white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 3/4 cup pure pumpkin not pie filling
  • 1/4 cup coconut oil melted and cooled to room temperature
  • 1/4 cup brown sugar
  • 2 tablespoons pure maple syrup
  • 3 tablespoons unsweetened vanilla almond milk
  • 2 teaspoons vanilla extract
  • 1 1/4 cups old fashioned oats
  • 1/4 cup dried cranberries
  • 1/4 cup vegan chocolate chips


  • Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  • In the bowl of a stand mixer, beat the pumpkin, coconut oil, brown sugar, maple syrup, almond milk, and vanilla extract together until smooth. With the mixer on low, slowly add in the dry ingredients. Mix until just combined. Stir in the oats, dried cranberries, and chocolate chips.
  • Form cookie dough into 2 tablespoon sized cookie dough balls. Place on prepared baking sheets, about 2 inches apart and gently press down with the palm of your hand or the back of a spatula to slightly flatten the cookies.
  • Bake cookies for 10-12 minutes or until set and slightly golden around the edges. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooking rack and cool completely. Store in an airtight container for 2-3 days.
  • Note-make sure you use vegan chocolate chips if you need the cookies to be vegan. If you don't need the cookies to be vegan, you can use regular milk and regular chocolate chips. You can also use raisins instead of dried cranberries or toss in some chopped pecans or walnuts!

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. What a great ingredient list! These look fantastic. My kids get so excited when I make breakfast “cookies.” I’ll have to try these next time.

  2. There’s SO much I love about this recipe – first, cookies for breakfast — YESS!! And I can’t get over how thick and chewy these look — MMMM-YUM!

  3. Absolutely chocolate for breakfast. With coffee–made white with almond milk+ sweet with maple syrup! Love this recipe!

  4. I am always looking for other ways to have breakfast, and the fact that you gave permission to eat cookies, YAY! Those look amazing and I will have to give them a try without the oats though, my youngest has an oat allergy.

  5. I couldn’t wait… I made these tonight while waiting for dinner to cook. They are delicious!!!!! Of course they are – all of your recipes are amazing. I used my mixer (the one that I won on your give-away a couple years ago) and it was super easy. I used white chocolate chips. I love the healthy ingredients that are in this recipe. Thanks again!!

  6. I made a batch of these yesterday to try out on the five kids I still have at home – this was a winner with every one of them! I can’t tell you how rare that is. Though we’re not vegan, I am always happy to find yummy vegan baked goods for my adult egg-allergic son. It’s nice to have something he can enjoy when he comes to visit! I’m off to make a huge batch of these, after repeated requests yesterday. Thank you for such a wonderful recipe!!

  7. This is the 3rd recipe I’ve made from your blog and just like the other two, this one was AWESOME! I recently discovered your blog a few weeks ago, and I’ve made the brown butter maple granola, the green chili quinoa enchilada bake, now these healthy breakfast cookies. I’ve gotta admit, as I was making them I got a little worried that it didn’t call for much sweetner so I was thinking they might end up a tiny bit bland and not sweet enough for me, but DANG I was wrong! For being a healthy cookie, these were very delicious! They were sweet enough, especially with the choc chips and craisins that it called for (I used white chocolate chips). My husband and son really loved them, too. They’re pretty delicious with a glass of milk! Awesome recipe, TWOPEAS!

  8. I was gonna mention, the one sub I did do was I used 2% milk instead of Almond milk because I didn’t have any.

  9. What can I use in place of cranberries and chips.  I am not allowed to chew while my implants heal.  I thought I  could dip these in coffee to make them soft.

  10. Do you bake them and then freeze them or do you put them in the freezer after mixing and bake them when you are ready to eat?

    1. I like to freeze them after they are baked. I like them frozen, but you can defrost them too!

  11. 5 stars
    My husband made this very tasty cookies last night! Our teenage boys love them and have been snacking away. I ended up storing them in the refrigerator and they are great cold. We did not use the cranberries, only the recommended chips. They turned out great! These will become a staple at our house this season!

  12. 5 stars
    I haven’t made these yet…but the recipe looks great. Do you think I could use avocado oil instead of the coconut oil?

  13. Would love to make these but have a coconut allergy in the family, any substitutions? Doesn’t have to be vegan.