Keto vegan pumpkin breakfast cookies recipe with chocolate chips

Pumpkin Breakfast Cookies

These paleo pumpkin breakfast cookies are soft, chewy and perfect for breakfast! Naturally gluten-free, flourless, and vegan, this breakfast cookie recipe uses one bowl and is seriously satisfying! Keto and low carb option included!
Course Breakfast
Cuisine American
Keyword breakfast cookie, pumpkin
Prep Time 5 minutes
Cook Time 15 minutes
Servings 8 Cookies
Calories 174kcal
Author Arman


For the vegan and gluten-free option

For the paleo and keto option


  • Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set aside.
  • In a large mixing bowl, combine your dry ingredients and mix well. In a separate bowl, combine your wet ingredients and mix well.
  • Combine the dry and wet ingredients and mix very well. If the batter is too thick/crumbly, add the extra 1/4 cup of pumpkin. Fold through your chocolate chips.
  • Form 8 large balls of cookie dough (or 16 small ones) and place on the lined tray. Press each ball into a cookie shape.
  • Bake for 12-15 minutes (vegan and gluten-free option) or 20-25 minutes (keto and paleo option), or until cookies have firmed up. 
  • Remove from the oven and allow cookies to cool completely. 


* Only use 1/2 cup of pumpkin if the batter is too thick and crumbly. 
Paleo Pumpkin Breakfast Cookies (Vegan, Gluten-Free, Keto) can keep at room temperature in a sealed container for up to 3 days.
Leftover cookies are best stored in the fridge and will keep fresh for up to 1 week.
Breakfast cookies are freezer friendly and will keep well frozen for up to 6 months. 


Serving: 1Cookie | Calories: 174kcal | Carbohydrates: 8g | Protein: 5g | Fat: 10g | Potassium: 2mg | Fiber: 4g | Vitamin A: 3% | Vitamin C: 3% | Calcium: 2% | Iron: 2%