Healthy Eating

Pumpkin protein breakfast cookies

Prep Time: 10 minutes  | Cook Time: 15 minutes  | Total Time: 25 minutes |*Servings: 12 

Who doesn’t enjoy an easy grab-and-go breakfast food? These delicious, nutrient-rich vegan cookies are high in soluble fibre, omega-3 fatty acids and protein and will keep you satisfied for hours. Soluble fibre plays a role in lowering inflammation, stabilizing blood sugar, reducing cholesterol levels and supporting overall gut health. Chia and flax seeds are high in omega-3 fatty acids, which may aid in lowering inflammation and improving cardiovascular health. Pumpkin puree is a rich source of beta-carotene and vitamin A, which is important for eye health and helping our body fight off infections.  

Nutritional information (per serving*): Calories: 269; Total Fat (14g); Saturated Fat (3g); Monounsaturated Fat (6g); Carbohydrates (31g); Protein (8g); Fibre (5g); Sodium (7mg); Omega-3 Fatty Acids (1g)


  • 3 cups old fashioned rolled oats 
  • 1 cup peanut butter (nut butter or alternative) 
  • 1 cup pumpkin puree, canned  
  • ½ cup chopped dates or raisins 
  • ¼ cup chia seeds 
  • ¼ cup ground flax 
  • ¼ cup maple syrup  
  • 1 tsp vanilla extract  
  • 1 tsp cinnamon 
  • ½ tsp ground cloves 


Step 1
Preheat the oven to 325˚F. Line a cookie sheet with parchment paper.  

Step 2
In a large bowl, mix all ingredients together until well combined.  

Image 1 - Steps 2 mix all ingredients
Image 2 - Steps 3 balls of dough

Step 3
Shape dough into 12 large balls and flatten with the palm of your hand. 

Step 4
Bake for 15 minutes. Allow to cool for 30 minutes and serve.   

Step 5
Store baked cookies in an airtight container at room temperature for up to 1 week. 

Image 1 - Steps 2 mix all ingredients

Extra tips:

  • If you have a sensitivity or allergy to gluten, ensure you use gluten-free oats. 
  • Consider soy butter or seed butter if you have an allergy to peanut butter.  
  • If you don’t have pumpkin puree, use 1 cup or 2-3 mashed banana puree instead.
  • Add some chocolate chips or coconut flakes for extra crunch and flavour.  
  • Make a batch of these cookies and freeze them for later! Store up to 1 month in your freezer.