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Pumpkin spice oatmeal morning cookies recipe! These vegan and gluten-free, healthy oatmeal cookies from The Vegan 8 cookbook are the perfect grab and go breakfast.
Disclaimer: I received a copy of the Vegan 8 cookbook for review and was given permission to share these healthy oatmeal cookies with you. Enjoy!
Hey, Rhubarbarians!
Just comin atcha today with the joy of CONVENIENCE! I’m sharing a recipe for healthy, grab and go breakfast cookies! These handy morning cookies are as healthy as eating a bowl of oatmeal for breakfast, but you can eat them in your car, eat them with your coffee, give them to your kids, pack them in your kid’s lunchbox, SO MANY THINGS!
These cookies are nice and crispy on the outside while being chewy on the inside, so it feels like you’re indulging in a dessert. It’s totally awesome.
The Vegan 8 cookbook: 100 simple, delicious recipes made with 8 ingredients or less
This recipe comes to you from the pages of The Vegan 8, a cookbook written by Brandi Doming. Brandi is the blogger and recipe developer behind The Vegan 8 blog. All of her recipes are vegan (obvs), and are made with 8 ingredients or less. How cool is that?
As a stay at home mother of a busy little toddler and wife of a man who works an hour away from home full time, I NEED this book in my life. I can’t really be bothered with complicated recipes these days. So, I was totally drawn to the concept of this book from the get-go.
One thing that I loved about this book is that the intro is nice and short. There’s a brief section on the cookbook concept and vegan pantry staples used in the recipes, but the recipes start from the beginning! YES! Because, when I buy a cookbook, I really want a gazillion recipes. 
The recipes are broken down into sections like time-crunch lunches, comforting soups & stews, and crowd-pleasing desserts. Each section had me wanting to make ALL OF THE RECIPES! Some of the stand out recipes that I have to try are:
chocolate cherry granola
pizza quesadillas
bbq chipotle green lentils with potato wedges
Thai rice noodle and bok choy soup
chocolate peanut butter candy bites
Do you want a copy? You can buy the book on Amazon here! It was just released on Oct. 16th. GET IT!
How to make these vegan morning cookies:
First things first: preheat your oven and line a baking sheet with parchment paper for easy clean up. No need to do more dishes than we need to, eh?
Mix together ALL of the ingredients in a bowl. No fancy stuff here, friends! Make yourself some easy “dough.”
Roll the mixture into 8-10 balls and place on the baking sheet. These will be sticky, so wet your fingers if you need to and try to keep them held together as much as you can. Press the balls down to a cookie form with a piece of parchment and shape them into a round cookie.
Bake. Let cool. Eat. Enjoy
Notes about these healthy oatmeal cookies:
- The original recipe calls for pistachios, but I used pepitas because it’s what I had in my pantry. Any nut or seed of your choice would work well!
- To make these nut-free, sub the almond butter for sunflower seed butter, if you don’t mind a strong sunflower seed taste.
- I suggest doubling or even tripling this recipe and making two or three batches in the oven. I found that these were gone in just about a day in our house!
- Customize these cookies to your liking! As stated above, sub sunflower seed butter for the almond butter, use dried cherries or chopped prunes rather than cranberries, use pistachios or chopped pecans rather than pepitas. YOU DO YOU!
Healthy pumpkin spice oatmeal morning cookies
Pumpkin spice oatmeal morning cookies recipe! These vegan and gluten-free, healthy oatmeal cookies from The Vegan 8 cookbook are the perfect grab and go breakfast.
- 1/2 cup roasted creamy almond butter
- 6 Tbsp pure maple syrup
- 1 Tbsp ground flaxseed
- 1 Tbsp pumpkin pie spice
- 1/4 tsp fine salt
- 1/2 cup gluten-free old fashioned oats (not instant)
- 1/2 cup brown rice crisp cereal
- 1/4 cup dried cranberries
- 1/4 cup raw, unsalted pepitas
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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Add the almond butter, syrup, flaxseed, pumpkin pie spice, and salt to a large bowl, and stir. Add the oats, cereal, cranberries, and pepitas, and stir for a couple of minutes until incorporated and the batter gets very thick and sticky.
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Using 2 Tbsp worth of batter, roll into tight balls and place them on the prepared pan about 2 inches apart. I fit 9 on one pan. The batter will be very sticky, so wet your fingertips to help, if needed. Do your best to keep the balls pieced together.
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Use a small square piece of parchment paper to flatten each ball to about 1/2″ thick, pushing any loose pieces together. They are fragile at this step but will firm up beautifully as they bake.
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Bake at 350 degrees F for 10 minutes or until golden brown on top. Leave on the pan to cool for 10 minutes, and then transfer to a wire rack to cool completely. Store them in a tight container so they stay moist. They will lose their crispiness by the next day, but will still be chewy and delicious.
See notes above in this post
A huge thank you to Brandi for letting me share her amazing morning cookies recipe!
I hope you’ll give these healthy oatmeal morning cookies a try! Snap a pic and give me a shout on social media #Rhubarbarians #TheVegan8
Trish
P.S. Want to see what I’m cooking up this week? Check out my Instagram stories! And don’t forget to join my FaceBook community of vegetarian cooks!
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