Paleo and Gluten Free Pumpkin Breakfast Cookies

You may have noticed that I am trying to lighten up our holiday foods a bit if you read my post on making your own pumpkin puree (which this recipe uses!), naked apple butter, the paleo apple pumpkin muffins or even my hummus and turkey roll ups.  It’s true…I am trying to stick to a cleaner diet to keep me from packing on the winter weight.

But if I am totally honest, I don’t always have the time to eat cleanly.  It takes longer to gather up healthy ingredients than it does to grab a morning pastry and hit the road.  After seeing so many versions of breakfast cookies on Pinterest, I knew that there had to be a healthier way to make some.  So that is exactly what I did with these Pumpkin Breakfast Cookies.

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And since I am still being honest…I will tell you that these are not the most attractive cookies you have ever seen.  In fact, they are really kind of ugly.  BUT they taste great, are healthy and are a great, quick alternative to garbage breakfast foods.  So try not to judge this book by it’s cover and make some to taste for yourself!

Paleo and Gluten Free Pumpkin Breakfast Cookies
 
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A delicious and healthy alternative for a breakfast on the go!
Author:
Serves: 18 cookies
Ingredients
  • ½ cup almond butter
  • ½ cup pumpkin puree
  • ¼ cup honey
  • 2 eggs
  • ½ tsp vanilla
  • ½ tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp allspice
  • ¼ tsp salt
  • ⅛ tsp ground cloves
  • 2 cups of mix ins of your choice (dried fruits, nuts, coconut, etc)
Instructions
  1. Preheat oven to *350
  2. Add all ingredients to a large mixing bowl and stir until well combined.
  3. Drop by small spoonfuls onto an ungreased baking sheet.
  4. Cook at 350* for 12-15 minutes.
  5. Store in an airtight container for up to three days.

I love that you can really customize this breakfast cookie and change it up often to keep it fresh.  The choices available for mix ins are pretty endless!

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Do you have a quick go to breakfast food?  I’d love to hear about it!

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Comments

  1. This looks so good. I have been getting alot of pumpkins and butternut squash for roasting and puréeing or freezing. Thus looks like a very easy recipe, that would be great for our primarily gluten free house. I love having the nut butter for protein and texture. They are on my to try this week list!!

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