Packed with whole oats, pumpkin puree, almond butter and flax seeds, these healthy pumpkin breakfast cookies are jammed with nutritious ingredients, and yet they taste like treats! Serve them as a quick grab-and-go breakfast, pack them as a school snack, or eat them as dessert. Or, better yet, hide them from your kids and save them for yourself (I won’t tell). The cookies have a delicious pumpkin spice flavor and are gluten-free, vegan and can be made nut-free.

Get the full recipe here:
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Equipment, tools and ingredients I use in this recipe:
Ice cream scoop with lever:
18×13-inch baking sheet:
Pre-cut parchment sheets:
Parchment snack bags:
Sunflower seed butter:
Stevia-sweetened chocolate chips:

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