Yes you can have healthy cookies for breakfast - and they are low FODMAP, gluten-free AND vegan!
Low FODMAP Serving Size Info: Makes 10 cookies; serving size 1 cookie
Position rack in middle of oven. Preheat oven to 325°F/165°C. Line a half-sheet baking pan with parchment paper; set aside
In a large mixing bowl place the oats, flour, cranberries, Pepitas, flax seeds, hemp seeds, cinnamon, baking powder and salt and whisk together to blend and combine. Make a well in the center.
In a small bowl, whisk together the pumpkin, maple syrup, oil and vanilla. Pour onto dry mixture and fold together very well. Dole out 10 cookies, each a scant 1/4 cup (60 ml) in size, evenly spaced on the prepared pan. Don’t worry because they will not spread much at all. Press each one down using your palm so that the cookies are about 1/2-inch (12 mm) thick.
Bake for 15 to 20 minutes or until dry on the bottom (you should be able to lift a cookie) and just beginning to take on some color. Cool pan completely on rack. Cookies are ready to eat or may be stored in an airtight container at room temperature for up to 4 days.