Recipe description
June 13, 2026
Pumpkin Flax Breakfast Cookies
Wholesome pumpkin and flax cookies support gentle digestion and fiber.
High Fiber
Digestive Support
85%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
You indicated the following dietary preferences:
This recipe supports the following dietary preferences:
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We found the following allergens in the recipe ingredients: egg, tree_nut
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Takes about 2 minutes.
Why this recipe fits you
- High in fiber from flax and pumpkin supports gentle digestion.
- Plant-based ingredients promote dietary diversity and polyphenols from spices.
- Balanced mix of fiber, healthy fats, and moderate sugars for steady energy.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Pumpkin
1
cup
Seed, linseed or flaxseed
0.5
cup
flour
1
cup
brown sugar
0.5
cup
Baking powder
1
teaspoon
Cinnamon
1
teaspoon
vanilla extract
1
teaspoon
Salt
0.25
teaspoon
Egg
1
piece
Oil, olive
0.25
cup
Instructions
1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2
In a large bowl, combine the pumpkin, flaxseed, flour, brown sugar, baking powder, cinnamon, salt, and vanilla extract.
3
In another bowl, beat the egg and mix in the oil, then add this to the dry ingredients.
4
Mix the ingredients until well combined. The dough will be slightly sticky.
5
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6
Bake for 12-15 minutes or until the edges are lightly golden.
7
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
More Recipes For Your Gut
Nutrition
160 kcal
Calories
5 g
Protein
22 g
Carbohydrates
4 g
Fiber
7 g
Sugar
7 g
Fat
1 g
Saturated fat
0.2 g
Salt
FAQ
Are Pumpkin Flax Breakfast Cookies suitable for a grab-and-go breakfast?
Yes. They’re portable and work well as a quick morning option.
What do pumpkin and flax contribute nutritionally?
Pumpkin adds moisture, plant fiber, and polyphenols; flax adds soluble fiber and healthy fats, boosting overall fiber and energy.
Can I make them vegan or gluten-free?
Yes. You can use a plant-based binder instead of eggs and a dairy-free ingredient for vegan prep, and a gluten-free flour blend for gluten-free prep.
How should I store them and how long do they stay fresh?
Store in an airtight container at room temperature for a few days, in the fridge for up to a week, or freeze for longer storage.
How can I adjust sweetness or flavor?
Adjust sweeteners to taste and add spices like cinnamon or vanilla; you can also add nuts or seeds for extra flavor and texture.
Can I freeze the cookies or the dough?
Yes. Freeze baked cookies in an airtight bag or container, or freeze unbaked dough portions for later baking.
What common allergens should I check?
Ingredients may include gluten, eggs, dairy, or nuts depending on the recipe; read the ingredient list and allergen notes.
Do I need eggs or dairy, or can I use substitutes?
The recipe may rely on eggs or dairy; use substitutes like flax eggs or other plant-based binders if needed.
How do I tell when they’re done while baking?
Bake until the edges are set and lightly golden, with the center firm to the touch; follow the recipe’s time guidance.
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