Avocado Pumpkin Oatmeal Breakfast Cookies are dairy and gluten-free, made with avocado instead of butter and oil, and loaded with lots of fibre and pumpkin spice. They make a filling breakfast for mornings when you want to eat your oatmeal on-the-go!
Want to save this recipe for later?
Enter your email address and I'll send it straight to your inbox. You'll also receive new recipes from me regularly!
So it's post-Thanksgiving in Canada, and my mind is slowly turning to the holiday season. I know, seems a bit soon, right?
I've always started holiday prep early, but since I started food blogging, my prep starts even earlier. There are just so many desserts and holiday dishes to whip up, so starting early is the only way I can share them all!
Coming up on the blog soon, I'll be sharing some holiday desserts, cookies and brunch dishes. But for now, I'll try to keep it all things fall.
And by all things fall, I mean all things pumpkin! These Avocado Pumpkin Oatmeal Breakfast Cookies are hearty and wholesome, and conjure up images of cold fall mornings, curled up by the fire with a pumpkin spiced latte, enjoying some of these oatmeal cookies for breakfast.
Of course, the more accurate image involves me bundled up in a winter coat and scarf, devouring a cookie or two as I head off to work with my coffee in a travel mug!
While my cozy fall daydreams may not quite be reality, what is real is the smell that these cookies create as they are baking up in your oven. With the smell of pumpkin spiced oats and cranberries wafting through the kitchen, who needs a scented candle?!
Some tips for making Avocado Pumpkin Oatmeal Breakfast Cookies
- To keep these cookies gluten-free, make sure you use gluten-free oats.
- You can use fresh or frozen avocado chunks, but if using frozen, I suggest de-frosting them first (30-60 seconds in the microwave should do it).
- This recipe calls for dried cranberries and pumpkin seeds, but other dried fruit, nuts and chocolate chips would be great too.
- I always use a lighter coloured pan when baking cookies as darker pans tend to burn the bottoms of cookies more quickly.
- While these cookies were made in my blender, you could also prepare them in your food processor or electric mixer. Just be sure that whatever you use is powerful enough to blend together the ingredients. And remember to stir in the oats, cranberries and pumpkin seeds. Don't blend them in!
If you make this recipe, I'd love to hear what you think in the comments below!
HUNGRY FOR MORE? Sign up for our newsletter and follow Crumb Top Baking on Instagram, Pinterest and Facebook!
📖 Recipe
Avocado Pumpkin Oatmeal Breakfast Cookies
Ingredients
- 1 cup chopped avocado, see note
- ½ cup pure pumpkin
- ½ cup coconut sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour
- 2 teaspoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups gluten-free rolled oats
- ½ cup dried cranberries
- ½ cup raw pumpkin seeds
Instructions
- Pre-heat oven to 375F and line a baking sheet with parchment paper.
- In a blender, add the avocado, pumpkin and sugar. Blend on high for 1-2 minutes until mixture is smooth. Add the eggs and vanilla and blend on high again until well combined. (About 30-60 seconds).
- In a small bowl, sift together the almond flour, pumpkin spice, baking soda and salt. Add to the wet mixture and blend until the dry mixture is fully incorporated.
- At this point, you can pour the batter into a large bowl and stir in the oats, cranberries and pumpkin seeds. But I usually remove my blender blade and just add these ingredients into the blender and stir them into the batter. Do not blend in these ingredients!
- Using your hands, shape the batter into 12 patties that are about 1-inch thick and 2.5-inches in diameter. Arrange the cookies on the baking sheet about ½-inch a part. The cookies will not rise or expand much as they bake.
- Bake for 20-22 minutes, or until the cookies start to brown on the edges. Remove from the oven and let cool on pan for 15 minutes, and then move to a wire rack to cool completely. Store in an airtight container on the counter and enjoy within 3-4 days, or store in the freezer for later enjoyment!
Notes
- I use frozen avocado chunks to make these cookies. I just defrost the chunks in the microwave for 30-60 seconds so they blend more easily with the other ingredients. You can also use fresh avocado.
Want to save this recipe for later?
Enter your email address and I'll send it straight to your inbox. You'll also receive new recipes from me regularly!
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Mary Diacono says
They look yummy and taste scrumptious made them yesterday and the house smelt like a bakery.
Thank you
Leanne says
Thanks Mary! I'm so glad you enjoyed them!
Terri says
I love how healthy these are!And portable! I can only eat healthy sweet stuff in the morning, otherwise it's too slippery a slope... so these are perfect!
Leanne says
Thanks Terri! Portable snacks and breakfasts are the best! Hope you a great weekend!
Kristen says
Leanne, these are fantastic. I love Themis recipe so much, it’s heLthy, flavourful and the avocado - what and awesome addition! Thanks so much for sharing this with us. I can’t wait to make these, even my little Luna will get to indulge.
Leanne says
Thanks Kristen! I'm so glad you like the recipe. I'd love to know what you think if you make it! Hope Luna likes them too!
Tanya says
I seriously cannot wait to try these Leanne! Love the idea of a breakfast cookie, especially one that has avocado in it! I bet it adds a great texture! And I need to try the frozen chunks as well, noted!
Leanne says
Thanks Tanya! I can't wait to hear what you think of them! And the frozen avocado chunks are super convenient. You definitely need to give them a try!
Corinna | Friendly Pantry says
I love using avocado as a replacement for butter, so this recipe is super exciting for me. Do you have any replacement ideas for the almond flour?
Corinna | Friendly Pantry
Leanne says
Thanks Corinna! I haven't tested these cookies with any other type of flour, so I can't say for sure how they would turn out, but you could try replacing the 1 cup of almond flour with whole wheat flour or a mix of whole wheat and buckwheat flour. Just note that the consistency may not be the same and the cookies may end up a little drier.
Elaine says
Yum! Always looking for nutritious, gluten-free snacks and this recipe fits the bill! Avocado is sooooooo nutritious! Thanks-- pinning to try soon.
Leanne says
Thanks Elaine! The avocado works really well in these cookies, and they're definitely on the nutritious side! Thanks for pinning!
Gail says
These are delicious!! Great to grab on the way to work in the morning!
Leanne says
Thanks Gail! I need to make another batch this weekend!! I'll hook you up! 😉
Katherine | Love In My Oven says
You're a mind reader, Leanne! I have a bit of canned pumpkin leftover from the holidays and I was contemplating a breakfast cookie of some sort - ta da! You must have made these for me, right?! They look terrific!
Leanne says
Haha! Thanks Katherine! Of course I made them with you in mind. I look out for my fellow breakfast lovers! If you lived closer I would definitely share. Happy almost weekend!
Dawn - Girl Heart Food says
Any day that starts with cookies has got to be a good day 😉 These look loaded with yummy ingredients and I bet are quite filling. Your morning out the door sounds a lot like mine, lol! I think we needed to bundle up extra warm this morning though! Brrrrrr!!
Leanne says
Thanks Dawn! These are definitely filling cookies. You'd only need to eat one or two for sure. Mornings are so hectic and I never get out the door on time! And yes, this morning was cold. I think I actually need to break out my winter coat now!
Kelsie | the itsy-bitsy kitchen says
I LOVE the sound of these, Leanne! Any time I can start my day with cookies I know the day will be good :). I can't wait to see all the holiday treats you're whipping up. Have a great weekend!
Leanne says
Thanks Kelsie! Cookies for breakfast definitely means it's going to be a great day! I can't wait to start sharing holiday treats. This is the best time of year for baking! Happy almost Friday!
Mary Ann | The Beach House Kitchen says
I'm always up for cookies for breakfast Leanne! And these look deliciously satisfying!
Leanne says
Thanks Mary Ann! Can't go wrong with cookies for breakfast!
Kendra says
These look amazing Leanne! I am definitely gonna have to make them to bring to work with my pumpkin cappuccinos now that its fall! Hope your Wednesday is going well!
Leanne says
Thanks Kendra! I like the way you think pairing these cookies with pumpkin cappuccinos! I hope you like the cookies! Keep me posted!
Lisa | Tiny Kitchen Capers says
These look so scrumptious! Love the avocado instead of oil. I’ll definitely be making these!
Leanne says
Thanks Lisa! I hope you like them as much as I do!
marcie says
I'm so intrigued by these Leanne! I've never baked with avocado before, mostly out of fear, and I need to get over it. I'm sure you can't even taste it and that it works wonders in baking! I'd gladly smell the aroma of baking cookies over a scented candle too...I'm going to try these!
Leanne says
Thanks Marcie! I was definitely skeptical of avocado at first. I use it in a creamy chocolate filling for desserts all the time, but using it in baking took some trial and error. But in the right proportion it works well as a substitute for oil or butter. And you definitely can't taste it. Would love to know what you think if you try baking with it!
[email protected] says
Glad you had a great Thanksgiving! These cookies sound absolutely amazing
Leanne says
It was a lovely holiday weekend! Thanks Patrick!
Victoria Wade says
These look fabulous and I can't wait to make them this week. I have to get a few items (pumpkin) this evening and then this recipe will definitely be a priority! I have a gluten-intolerant 22-month old so these would be ideal for a quick grab n' go breakfast when we're rushing to play group 🙂
Thanks for sharing!
Leanne says
Thanks Victoria! I can't wait to hear what you think if you make them. And I'd be curious to know if your little one likes them. Thanks for stopping by!