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!
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!
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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!
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If you make this recipe, please leave a review and rating below to let me know what you think. If you have a question, drop that below too!
📖 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.
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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!