Vegan Pumpkin Breakfast Cookies (Gluten-Free, No Added Sugar)
Makes about 1 dozen cookies · 10 min prep · 25 min bake · 350°F
This was my very first vegan cookie creation — and years later, it’s still one I make on repeat and a major favorite in my house.
It’s also a great way to use up ripe bananas on their way out. Honestly, the browner the banana, the better: the riper it is, the sweeter your cookie.
These are gluten-free and made without any added sugar (besides the chocolate chips), which is exactly why I consider them an acceptable “breakfast cookie” — and why they usually earn a spot on the table at brunch.
Don’t let the no-sugar part fool you into thinking they aren’t a treat. Trust me — these disappear fast. And if a few survive the warm-from-the-oven rush, store them in an airtight container in the fridge; they’re super moist and taste amazing cold.
Why You’ll Love These
• Naturally sweetened by ripe bananas — no added sugar besides the chocolate chips.
• Gluten-free, dairy-free, egg-free, and fully vegan.
• Wholesome enough for breakfast, tasty enough to feel like dessert.
• One bowl of wet, one bowl of dry — genuinely easy.
Ingredients
Wet:
• 2 large ripe bananas, mashed
• 1/2 cup canned pumpkin puree
• ¼ cup coconut oil, melted but barely warm
• 1 tsp vanilla extract
Dry:
• 1 1/2 cups gluten-free rolled oats (I like Bob’s Red Mill Organic)
• ⅔ cup almond flour
• ⅓ cup unsweetened shredded coconut
• 1 tsp pumpkin pie spice
• ½ tsp Himalayan salt
• 1 tsp baking powder
• ¾ cup vegan chocolate chips (I like Enjoy Life)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat (I skip the cooking spray).
2. In a bowl, mash the bananas, then stir in the pumpkin puree, coconut oil and vanilla until combined.
3. In a separate bowl, whisk together the oats, almond flour, coconut, pumpkin pie spice, salt, and baking powder.
4. Add the dry ingredients to the wet and mix until well combined, then fold in the chocolate chips. The dough will be fairly wet — that’s normal.
5. Scoop roughly 2-tbsp portions onto the sheet and flatten each slightly into a cookie shape — they won’t spread much, so shape them how you want them to look.
6. Bake 20 -25 minutes, , until set and golden.
Tips & Storage
• The riper and browner the bananas, the sweeter the cookies — overripe is perfect.
• Store in an airtight container in the fridge — they’re moist and delicious cold.
• Freeze up to 3 months; thaw at room temp or enjoy straight from the freezer.
• Want them totally sugar-free? Use a stevia-sweetened or sugar-free chocolate chip.
Variations
• Add ½ cup chopped walnuts or pecans for crunch.
• Swirl in a spoonful of peanut or almond butter.
• Swap half the chocolate chips for raisins or dried cranberries.
These are such a staple in my house — wholesome, easy, and they never last long. If you make them, tag @stephsfitculture — I’d love to see! 🍌🍪
