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Paleo Pumpkin Cranberry Breakfast Cookies

Last fall the Paleo lifestyle was the furthest thing from my mind.  Wanna know why? Because I have a slight addiction to all things pumpkin.  September first would roll around and my pinterest board would start filling up with pumpkin based recipes to try.  Mini Pumpkin Spice Muffins, Pumpkin Truffles, Pumpkin Enchiladas, and last but not least my favorite Pumpkin Roll.  This fall however, I am grieving.  After months upon months of being sick, followed by months of blood tests and doctor visits, I was finally diagnosed with Celiacs Disease.  Along with this came my urge to research every avenue to heal my gut, and in the process I have decided to stick to a paleo diet – limiting processed foods, refined sugars  and healing my gut with bone broth, kombucha and grass fed meats.

However, it is now Mid September, and I am craving pumpkin.  I was leery to bake anything for fear that I would be disappointed and my gluten grief would continue. My worries were for not, because these little babies are delicious! And not just for breakfast, these have been eaten for lunch, supper, and everywhere in between – including midnight snack. With a mid pumpkin flavor, the tart bite of cranberries and the crunch of pecans these cookies are certainly worthy of anyones pumpkin addiction!

Paleo Pumpkin Cranberry Breakfast Cookies


lisa @ Onceamonthmom.com


  • .25 cups pumpkin puree, preferably organic or homemade
  • 0.5 cups almond butter
  • 0.5 cups raw honey
  • 1 teaspoon vanilla
  • 1 cup almond flour
  • 2 teaspoons pumpkin pie spice
  • 0.25 teaspoons baking soda
  • 0.5 cups dried cranberries, chopped
  • 0.5 cups pecans, chopped


Preheat oven to 350F.  Line rimmed cookie sheet with parchment paper.  In a large bowl, combine pumpkin puree, almond butter, raw honey, and vanilla.  In a separate small bowl, combine almond flour, pumpkin pie spice and baking soda.  Gently stir dry ingredients into wet ingredients until combined.  Fold in cranberries and pecans.  Scoop rounded Tablespoon sized balls onto prepared baking sheets.  Bake 10-12 minutes, until edges just begin to brown.  These cookies will not set up like a typical flour based cookie will.  Don’t try to over cook to make them set (speaking from experience) They will just end up with over cooked bottoms.  Allow to cool on baking sheet for 5 minutes, then transfer to cooling rack. 

Freezing Directions:

Follow directions above.  Allow cookies to cool completely.  Transfer to gallon freezer storage bag, label and freeze.  To Serve: Remove desired number of cookies from freezer and let thaw on counter.  

Servings: 6


**conversion chart image provided by Erik Spiekermann

12 Responses to “Paleo Pumpkin Cranberry Breakfast Cookies”

  1. Tanya says:

    Does this recipe make six cookies? How many cookies are in a serving?

  2. Cindy says:

    I was already missing my holiday pumpkin roll, too! Then I came upon this the other day: http://glutenfreeonashoestring.com/thanksgiving-pumpkin-cake-roll/
    It’s not paleo, but it is GF! I thought about trying it with this paleo cream cheese: http://www.thespunkycoconut.com/2013/05/5-minute-coconut-cream-cheese-paleo.html

  3. Teresa says:

    These are amazing! Definitely not low-cal, but they are (from what I can tell) gluten free, dairy free, sugar free and low sodium! I made them and brought them to our office today and EVERYONE is in love with them! Thank you for sharing.

  4. Anna says:

    What are the calories per serving? They taste better than regular cookies!

  5. [...] 12. Paleo Pumpkin Cranberry Breakfast Cookies [...]

  6. Deborah says:

    I’m wondering if I could make this with regular w/w pastry flour? (Feeling guilty for asking!)

  7. Tamara says:

    Can I just sub whole wheat flour for the almond flour if I don’t need them gluten free? Or might the amount be different?

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