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!
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.