Paleo Pumpkin Breakfast Cookies

I’m the kind of person who will take any & every excuse I can possibly find to eat dessert for breakfast. I respect the avocado toast community BUT paleo pumpkin breakfast cookies are more my speed…

These healthier, fall-flavored cookies are absolutely packed with all of the things I’m craving in the mornings. To keep me full, I’m BIG on incorporating lots of healthy fats into my breakfasts! Not only are these breakfast cookies made with nut flour (a great source of mono and polyunsaturated fatty acids) but I also threw in raw pumpkin seeds, pecans, and coconut flakes for an extra punch of nutrients.

Healthier, Grain-Free Breakfast Cookies

As I mentioned, I’m probably one of the biggest “sweet breakfast” people to ever exist. Maybe it was growing up looking forward to Saturday morning Poptarts or pouring rainbow sprinkles into my oatmeal (lol), but anything sweet is my go-to comfort food.

Before being diagnosed with IBD, it would always be a treat for me (especially in the holidays) to indulge in a scone or occasional donut. But alas, times have changed and I’m low-key terrified of going through another ulcerative colitis flare.

So here we are, spending hours in the kitchen building up an arsenal of grain-free, gluten-free, refined-sugar-free versions of my old favorites! A few of my favorites so far include:

• Grain-free pumpkin pecan cinnamon buns
• Grain-free pumpkin spice donut holes
• SCD Vanilla Cake Donuts
• SCD Collagen Banana Bread

But these pumpkin breakfast cookies are DEFINITELY a front runner as I’m soaking up my last few days of October! They’re soft, fluffy, and filled with texture from the added pecans, pumpkin seeds, and coconut. Topped with a coconut butter glaze. Yum.

And the cherry on top: they actually fill me up for the morning!

Possible Recipe Add-In’s

Adding in the extra ingredients to a recipe is my favorite part! Why?

I feel like this is where I get creative! Baking is a science, so it’s very difficult to make the “base recipe” different without completely changing it. BUT the add-ins are where the fun is at.

Since I wanted these cookies to be filling enough to eat as a healthy breakfast, I added in some of my favorite sources of healthy fats. Some of these include pepitas (raw pumpkin seeds), pecans, and coconut flakes. Dried fruit would also be a great option!

If you want to make these cookies more of a dessert-like treat, feel tree to stir in chocolate chips!

Another great ingredient to throw into these cookies is ashwaghanda powder. This adaptogen is an absolute POWERHOUSE and I love to incorporate it into recipes when I can. It’s been known to fight inflammation levels, improve energy levels, and improve overall concentration and brain function. Yes pleaseeee.

Collagen is another great ingredient to stir into the batter for an extra boost of high-quality protein. Turns out, neither ashwaghanda nor collagen seem to affect the flavor or texture of this recipe!

How to Make Paleo Breakfast Cookies

Step 1: Combine all of the dry ingredients: almond flour, coconut flour, arrowroot starch, cinnamon, baking soda, cinnamon, baking powder, and salt. Stir together in a large mixing bowl.

Step 2: With an electric mixer, beat together the pumpkin puree, eggs, coconut oil, honey, and vanilla until creamy in a separate bowl. Add to the flour mixture and mix well.

Step 3: Stir in your favorite add-in’s!

Step 4: Use a 1/4c measuring cup to scoop out the dough onto lightly greased parchment paper. Bake and enjoy!

Store leftover cookies in an air-tight container in the refrigerator or freezer!

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