Freezer Meal Recipes / Breakfast / Paleo Pumpkin Cranberry Breakfast Cookies

Paleo Pumpkin Cranberry Breakfast Cookies

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 Meet The Cook Print
Paleo Pumpkin Cranberry Breakfast Cookies

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 cookies
  • 406 Calories
  • 29g Fat
  • 0mg Cholesterol
  • 56mg Sodium
  • 178mg Potassium
  • 36g Carbs
  • 5g Fiber
  • 26g Sugar
  • 8g Protein
  • 12 WW+ Points
  • Zone Blocks: 1 Protein 9 Fat 4 Carb

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.

Freeze For Later Serving Day Directions

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

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

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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