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Raw & Healthy Pumpkin Pecan Breakfast Cookies {Vegan + GF!}

by 51 Comments

Breakfast cookies.

Raw & Healthy Pumpkin Pecan Breakfast Cookies {Vegan + GF!} | Whisk and Shout

Aka, when dessert for breakfast becomes 100% acceptable. What’s not to love?


I’ve made breakfast cookies before, and it was time for the sequel. And of course, because it’s October, it immediately became “Breakfast Cookies II: Pumpkin Edition.”

Raw & Healthy Pumpkin Pecan Breakfast Cookies {Vegan + GF!} | Whisk and Shout

((Coming soon to a kitchen near you))

These cookies are even easier, even healthier, and even more special diet-friendly (100% raw and gluten-free!). Talk about an upgrade.

Raw & Healthy Pumpkin Pecan Breakfast Cookies {Vegan + GF!} | Whisk and Shout

Five ingredients and no added sugar make these cookies super minimalist and extremely healthy. The pumpkin butter adds a punch of fall flavor and is a lot lighter than many nut butters. Pecans add those healthy nut fats and an autumn crunch. Instead of sugar, dates naturally sweeten these bites. Gluten-free rolled oats add texture and a shake of cinnamon spices things up!

Raw & Healthy Pumpkin Pecan Breakfast Cookies {Vegan + GF!} | Whisk and Shout

If you’re not a coffee drinker or pumpkin spice lattes just aren’t your thing, get your morning dose of pumpkin with these quick and nutritious breakfast cookies. Combining two awesome fall pie flavors, these cookies are an awesome way to curb an early sweet craving and start your day off right.

Raw & Healthy Pumpkin Pecan Breakfast Cookies {Vegan + GF!} | Whisk and Shout

Happy eating! xx

5.0 from 2 reviews
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Raw & Healthy Pumpkin Pecan Breakfast Cookies {Vegan + GF!}
Author: 
Recipe type: Breakfast, Dessert
Serves: 9
 
These raw vegan + gluten-free breakfast cookies require 5 ingredients, no oven, and ten minutes, tops! A delicious and healthy way to combine your favorite fall flavors.
Ingredients
  • 8 pitted dates
  • ½ cup rolled oats*
  • 2 tbsp pumpkin butter
  • ½ cup raw pecans
  • 1 tsp cinnamon
Instructions
  1. Combine dates, oats, and pumpkin butter in a food processor and pulse until a soft dough forms. Add pecans and cinnamon and process until the nuts are chopped and everything is well combined.
  2. Form into balls, flatten slightly, and place on a parchment paper-lined baking sheet.
  3. Freeze for 5 minutes.

 

*GF certified

 

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Comments

  3. Mir says

    Cookies for breakfast is really the only option for those of us who food blog. They’re so much more delicious than plain old cereal. And this recipe is no exception! I love the natural sweeteners.

    Reply

  5. Tash says

    Pinning! These look amazing…I just want to sink my teeth into one (or three!)
    Love the pumpkin 🙂 I can’t seem to get enough of the stuff at this time of the year!

    Reply

  25. Evi @ greenevi says

    This sounds also amazing, made me hungry now. But I would have now a stupid question: what’s pumpkin butter? We don’t have anything like that here in germany. How could I make that at home?

    Reply

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