Make delicious pumpkin and chocolate cookies in under 30 minutes. This recipe uses ingredients like almond flour, honey, and pumpkin puree so the cookies are healthy enough to eat for breakfast.
I love any kind of breakfast that can curb my sweet tooth early in the morning. But, I don't always want to eat a super sugary breakfast.
These pumpkin and chocolate breakfast cookies are filled with ingredients that are good enough to eat first thing in the morning.
We're using some alternative flour options, including almond and coconut flour, to add a little more nutrition to the cookies. Plus, we're swapping out traditional granulated sugar for honey.
What You'll Learn In This Recipe
- How to make cookies that are healthy enough for breakfast thanks to some alternative flour.
- A trick for making picture-perfect cookies.
- Easy ways to add flavor to cookies.
To learn more tricks that will help you in the kitchen, don't forget to subscribe to my free five-day email series. It will teach you very important skills that every home chef should know.
Ingredients You Need
Here are the ingredients you'll need to make simple breakfast cookies.
- Almond flour: This flour is made from ground blanched almonds. It's a great grain-free flour that gives the cookies a nutty taste.
- Coconut flour: This type of flour is a byproduct made from pulp during the coconut milk creation process. With all of the other flavors in this recipe, the cookie doesn't have a coconut taste.
- Ground cinnamon: My favorite spice to pair with pumpkin is cinnamon. This is an easy ingredient that packs a lot of flavor into the cookies.
- Baking soda and baking powder: Both leaveners are needed for these cookies. Although, there is not much rise that happens during the baking process.
- Fine sea salt: Salt is always a necessary ingredient to help enhance the other flavors. I like using fine sea salt because it incorporates nicely throughout the dough.
- Canned pumpkin puree: This is the main flavoring ingredient in the cookies. Make sure to get pumpkin puree at the grocery store, not pumpkin pie mix.
- Honey: We're opting for honey as the sweetener of choice for this recipe.
- Coconut oil: The coconut oil will need to be melted before being mixed with the other wet ingredients. Coconut oil tends to be solid at cold temperatures and liquid at warm temperatures.
- Egg: No need to use a room-temperature egg for this recipe. One straight from the fridge will work.
- Vanilla extract: Be sure to purchase a high-quality vanilla extract for maximum flavor.
- Semi-sweet chocolate morsels: The chocolate blends perfectly with the pumpkin. This has to be one of my favorite flavor combinations.
How To Make This Recipe
There are only a few steps you'll need to follow to make these breakfast cookies.
1. First, add almond flour, coconut flour, ground cinnamon, baking soda, baking powder, and sea salt to a medium-sized mixing bowl. Whisk these dry ingredients together until no lumps remain.
2. Next, it's time to mix the wet ingredients. Add canned pumpkin, honey, coconut oil, egg, and vanilla extract to a large mixing bowl and stir until combined.
3. Add the dry ingredients to the wet ingredients and mix together with a silicone spatula. Continue mixing until you no longer see any dry spots of flour. The dough will be thick at this point.
4. Stir in ½ cup of chocolate morsels.
5. Form the dough into balls using a 3 tablespoon cookie scoop. Then, flatten each ball into a ½ inch tall circle using your hands.
These cookies don't spread much, so you only need to place them about 1 inch apart on the baking sheet.
To finish the cookies add the remaining ¼ cup of chocolate morsels on top. This is a food-styling tip for perfect cookies!
Finally, bake the cookies for 17 - 20 minutes in a preheated 350°F oven. The cookies should be slightly browned once they're ready.
- These cookies don't change shape much when baked. Make sure to flatten the cookie dough balls before baking.
- This cookie dough is very thick compared to other types of dough. Don't worry, this is normal!
- Did you know that both almond flour and coconut flour are grain-free? This means the cookies are gluten-free.
Yes, you can substitute semi-sweet chocolate for dark chocolate morsels in these breakfast cookies.
I like to use some kind of barrier like parchment paper, aluminum foil, or a silicone baking mat underneath these cookies. It ensures they don't stick to the baking sheet or get too browned on the bottom.
Yes. These breakfast cookies use almond flour and coconut flour, so they are considered gluten-free.
More Breakfast Recipes
Pumpkin Chocolate Breakfast Cookies
- Heat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Add almond flour, coconut flour, ground cinnamon, baking soda, baking powder, and sea salt to a medium-sized mixing bowl. Whisk together until ingredients are incorporated and no lumps remain.
- Add canned pumpkin, honey, coconut oil, egg, and vanilla extract to a large mixing bowl and stir until combined. Slowly add the dry ingredients, mixing with a silicone spatula, until no dry spots of flour remain. The dough will be thick. Stir in ½ cup of chocolate morsels.
- Form dough into balls using a 3 tablespoon cookie scoop. Flatten each ball into a ½ inch tall circle using your hands. Place cookies 1 inch apart on the parchment-lined baking sheets. Add the remaining ¼ cup of chocolate morsels on top of the cookies.
- Bake for 17 - 20 minutes until the cookies are slightly browned. Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to completely cool.
- Store in an airtight container at room temperature for up to 5 days.