Description

Soft and fluffy paleo pumpkin breakfast cookies! This healthier cookie recipe is the best thing to wake up to on chilly fall mornings, trust me. Grain-free, Gluten-free, Refined-sugar-free, SCD-friendly, Low-sugar, Paleo.

Ingredients

Scale

1 cup blanched almond flour
2 tbsp. coconut flour
2 tbsp. arrowroot starch
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp Himalayan pink salt
(optional) 2 tsp. ashwaghanda powder
1 cup pumpkin puree
2 eggs
1/4 cup coconut oil, melted
1/4 cup creamy cashew butter
2 tbsp. honey
1 tsp pure vanilla extract

Add-in’s:

1/4 cup chopped pecans
1/4 cup coconut flakes
1/4 cup raw pumpkin seeds (pepitas)

Instructions

Preheat the oven to 350F. Line 2 9×13″ baking sheets with parchment paper. Lightly spray with avocado oil cooking spray.
In a large mixing bowl, combine the almond flour, coconut flour, arrowroot starch, cinnamon, baking soda, baking powder, salt, and ashwaghanda powder. Stir well.
In a separate mixing bowl, use an electric mixer to beat together the pumpkin puree, eggs, coconut oil, cashew butter, honey, and vanilla until creamy.
Add the pumpkin mixture into the almond flour mixture and mix again until a thick dough forms.
Stir in the chopped pecans, coconut flakes, and pumpkin seeds.
Scoop the dough on to the parchment paper into about 12 evenly sized cookies, 6 on each baking sheet to ensure they have enough space to rise.
Bake for 12-14 minutes, until the edges are slightly golden-brown. Let cool and enjoy!

Notes

Creamy almond butter can be used in place of cashew butter.

For the glaze: heat up 1/4c coconut butter with 2 tsp. coconut oil in a small stovetop pan until melted. Drizzle over each cookie!

Category: breakfast, something sweet
Method: bake

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 4
Fat: 15
Carbohydrates: 11
Fiber: 3
Protein: 5

Keywords: healthy breakfast, pumpkin recipe, paleo cookies, paleo recipe, breakfast cookies, healthy cookies, grain-free, gluten-free, low-sugar cookies