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Paleo Pumpkin Cranberry Breakfast Cookies

<p>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.</p>
6 Servings Recipe By

Ingredients

  • 1/4 cups Pumpkin, Canned
  • 1/2 cups Almond Butter
  • 1/2 cups Honey
  • 1 teaspoon Vanilla Extract
  • 1 cup Almond Flour
  • 2 teaspoons Pumpkin Pie Spice
  • 1/4 teaspoons Baking Soda
  • 1/2 cups Cranberries, Dried
  • 1/2 cups chop Pecans

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 cookies
  • 447 Calories
  • 29g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 112mg Sodium
  • 44g Total Carb
  • 6g Fiber
  • 34g Total Sugars (Includes 22g Added Sugars)
  • 10g Protein
  • 17 WW Freestyle

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.

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

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