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Up-close view of Avocado Pumpkin Oatmeal Breakfast Cookies arranged in a loaf pan on a wooden surface.

Avocado Pumpkin Oatmeal Breakfast Cookies

  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 cookies
  • Category: Breakfast; Dessert


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!


  • 1 cup chopped avocado (see note)
  • 1/2 cup pure pumpkin (such as E.D. Smith)
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups almond flour
  • 2 tsp pumpkin spice
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 cups gluten-free rolled oats (such as Bob’s Red Mill)
  • 1/2 cup dried cranberries
  • 1/2 cup raw pumpkin seeds


  1. Pre-heat oven to 375F and line a baking sheet with parchment paper.
  2. 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).
  3. 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.
  4. 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!
  5. 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 1/2-inch a part. The cookies will not rise or expand much as they bake.
  6. 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!


  1. I use frozen avocado chunks (President’s Choice brand) to make these cookies. (Not sponsored, just love the convenience of this product). 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.

Keywords: avocado, oatmeal, pumpkin, breakfast, cookies, gluten-free