Paleo Pumpkin Cranberry Breakfast Cookies

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Paleo Pumpkin Cranberry Breakfast Cookies

Lisa
The Cook
6 Servings
9 Ingredients
11 Comments
Craving the pumpkin based goodies of your pre-paleo lifestyle? These little cookies pack all the flavors of fall, while remaining true to your Paleo eating habits.
6 Servings
9 Ingredients
11 Comments

Ingredients

Containers

Supplies

  • Parchment Papers
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Line rimmed cookies sheet with parchment paper.
  2. In a large bowl, combine pumpkin puree, almond butter, raw honey, and vanilla.
  3. In a separate small bowl, combine almond flour, pumpkin pie spice, and baking soda.
  4. Gently stir dry ingredients into wet ingredients until combined.
  5. Fold in cranberries and pecans.
  6. Scoop rounded Tablespoon sized balls onto prepared baking sheets.
  7. Bake at 350 for 10-12 minutes, until edges just begin to brown.
  8. Allow to cool on baking sheet for 5 minutes, then tranfser to cooling rack.
  9. Allow cookies to cool completely.
  10. Divide between indicated number of gallon freezer storage bags. Label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Remove desired number of breakfast cookies from freezer. Thaw on countertop for 1/2 hour. Enjoy.

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Line rimmed cookies sheet with parchment paper.
  2. In a large bowl, combine pumpkin puree, almond butter, raw honey, and vanilla.
  3. In a separate small bowl, combine almond flour, pumpkin pie spice, and baking soda.
  4. Gently stir dry ingredients into wet ingredients until combined.
  5. Fold in cranberries and pecans.
  6. Scoop rounded Tablespoon sized balls onto prepared baking sheets.
  7. Bake at 350 for 10-12 minutes, until edges just begin to brown.
  8. Allow to cool on baking sheet for 5 minutes, then transfer to cooling rack.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
2 cookies
Amount Per Serving
Calories
406
Total Fat
29g
Cholesterol
0mg
Sodium
56mg
Potassium
178mg
Total Carbohydrates
36g
Fiber
5g
Sugar
26g
Protein
8g
WW+ Points
12
Zone Blocks
1 Protein 9 Fat 4 Carb

11 Comments

Join the discussion
  1. 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.

    1. Lol, don’t feel guilty for asking- you aren’t alone. You can use regular wheat or all purpose flour but the amounts would be different and you would need to experiment a bit. There are several sites online that talk about substituting the two- this one has quite a bit of info- http://alldayidreamaboutfood.c…. If you find a ratio that works, come back and let us know!

  2. 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?

    1. You can but the amounts would be different and you would need to experiment a bit. There are several sites online that talk about substituting the two- this one has quite a bit of info- http://alldayidreamaboutfood.c…. If you find a ratio that works, come back and let us know!

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