Pumpkin Breakfast Cookies – Paleo Friendly

by Jessica Lieb on August 26, 2013 · 19 comments

breakfast cookie paleo

Another great option for a paleo-friendly breakfast that isn’t just eggs (other than my delicious chocolate chip pumpkin muffins) are pumpkin breakfast cookies.

These are super simple and easy to change up just by simply using different “fillings” (nuts, seeds, dried fruit, chocolate chips, etc.) I used the rest of the canned pumpkin puree that was leftover from the muffins to make these. No waste!

The boys loved these as well and thought they were having a special treat since they were eating “cookies for breakfast.

Ingredients

  • 1/2 Cup MaraNatha, No Stir Almond Butter, Creamy
  • 1/2 Cup Pumpkin Puree
  • 1/4 Cup Pure Maple Syrup
  • 1 Egg
  • 1 tsp Vanilla
  • 1/2 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 1/2 Cup of your choice dried fruits, nuts, seeds, coconut, etc.*

(*I used pumpkin seeds, raisins, dried currants and a few dark chocolate chips as my filling.)

Directions

  1. Preheat oven to 350 degrees
  2. Mix together all ingredients except “fillings”
  3. Fold in fillings
  4. Place 1 Tablespoon size  scoops on a cookie sheet (I use a silpat non-stick baking mat)
  5. Bake for 15-18 minutes or until the edges start to turn brown.

I had to keep them in the oven a little longer than I anticipated until they were done to my liking so you may want to watch them near the end so they don’t burn. I really like that these cookies don’t contain any flour but are still very fluffy.

Jessica is a family lifestyle blogger living in Raleigh, NC with her husband, three sons (6, 3 and 1) and a new baby on the way (due January 2015). Jessica started thebkeepsushonest.com in November of 2009, but has been blogging since 2003. Jessica writes about family life, recipes, travel and products for families. She is also a Work-from-home-mom who manages marketing and social media for a local accounting company.

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