Paleo Pumpkin Breakfast Cookies
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • ½ Cup Almond Butter (can sub any nut or seed butter)
  • ½ Cup Pumpkin Puree (not pumpkin pie filling)
  • 1 Egg
  • ½ Cup Maple Syrup
  • ½ Cup Shredded Coconut
  • ½ Teaspoon Baking Soda
  • 2 Teaspoons Pumpkin Pie Spice
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Vanilla Extract
  • ¼ Teaspoon Salt
  • 3-4 Tablespoons of Coconut Flour
  • Mix-Ins:
  • ⅓ Cup Dried Cranberries
  • ⅓ Cup Crushed Pecans
Instructions
  1. Preheat oven to 350F.
  2. In a medium bowl, combine the almond butter, pumpkin, egg, maple syrup and vanilla. Whisk well until smooth and combined.
  3. Whisk in the pumpkin pie spice, cinnamon, salt and baking soda.
  4. Add the coconut shreds and 3 Tablespoons of coconut flour and mix well. If the dough still seems a little too thin, add up to one more tablespoon coconut flour until a soft dough is formed. Fold in any mix-ins.
  5. On a parchment or silicone lined baking sheet, drop 2-3 tablespoons of dough per cookie and spread the cookies into an even layer. Don't spread them too thin, as they will expand a bit in the oven.
  6. Bake for 12-15 minutes. Allow to cool completely before removing from pan. Store in an airtight container in the fridge.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/paleo-pumpkin-breakfast-cookies/