Hi! I'm Angela, and I'm The Girl Who Went Paleo. I started this blog to keep myself motivated to eat the right things and work out in order to feel well (and not to look 'good' for others.) Be encouraged, join in on the topics, share some recipes. Sit back and relax and let me tell you about my paleo experience!

Thursday, August 23, 2012

Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies

 
 
 
It's another one of those hot summer days where the afternoon storms roll in to "sunny" Pensacola, Florida and I decided it is time for pumpkin. Pumpkin is great any time of year but it's especially great in the early fall when it's "new" again. Are you a yearly pumpkin or sweet potato eater? There are so many people who think I'm weird that I eat them yearly, like they're supposed to be only reserved for special occasions. Pfft.. Ya'll (oh ya, here comes the southern girl) don't know what you're missing every day by not eating these vitamin-enriched foods.

Us paleo/primal folks know what's up.
 
 
 
Ingredients:
Makes 10-12 large cookies
1/4cup canned pumpkin (not the pumpkin pie mix in a can)
1/2cup almond butter (or any nut butter you prefer)

1/2 cup honey

1tsp vanilla 

1cup almond meal/flour

1tsp pumpkin pie spice or 1tsp ground cinnamon

1/4tsp baking soda

1/2cup dark chocolate chips, or any dried fruit would be wonderful
1/2cup walnuts, or pecans, or whatever you'd like

 

Directions:Preheat oven to 350degrees and line a cookie sheet with parchment paper. Combine all wet ingredients together then add the dry ingredients and combine thoroughly. Scoop batter to whatever size you'd like and flatten out to the desired thickness since these do not spread on their own. Bake approximately 10-15 minutes, according to thickness.
Remove from baking sheet 2 minutes after cooling and transfer to cooling wrack.
These are wonderful chilled; so I store mine in an airtight bag in the refrigerator and grab a snack when I need one. These can also be frozen on a parchment-lined cookie sheet. Once frozen, transfer to freezer bag and thaw before eating.

Note: There really isn't a strong pumpkin flavor to these but if you'd like it strong, add 1/2tsp-1tsp more of the pumpkin pie spice. The dough should be sticky and when you're ready to eat it, the cookie has a nice chewy texture. It's simply delicious!
Unfortunately, I'm terrible with nutrition information but I do plan on incorporating that on my recipes soon so bare with me. I'll update this recipe when I have it all figured out.
 
 
 
Naturally gluten free being paleo/primal, egg free, dairy free.
 
Eat well. Live well.
~Angela


96 comments:

  1. do you think instead of almond flour i might use coconut flour? im allergic to almonds BOOOO!

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    1. You could certainly use coconut flour; however, I know it requires more liquid and I don't hardly ever use it (I'm afraid of it!! haha.

      You may need more pumpkin or more eggs since coconut flour loves moisture. Honestly, it's something you'd have to play with. I wish I knew!

      Let me know if you use coconut flour instead, please!

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    2. Crystal, you could also try garbanzo bean flour if that's allowed in your protocol. It's a little more bitter but with dried fruit added, should be a great cookie!

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    3. garbanzo beans would be a legume and not Paleo. Too much phytic acid I believe.

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    4. I just made these and used coconut flour. The only thing I Changed was the amount of coconut flour used... Instead of using a whole cup of flour, I used 1/4 - 1/2 cup of coconut flour. Turned out perfect!

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    5. Hi Ashley,

      So glad you were able to make it fit your needs. Awesome!!

      Angela

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    6. I just made these this morning using coconut flour. I used half the amount called for in the original recipe. They weren't quite as pretty, probably due to a drier texture, but they were still tasty!

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    7. Hi Abbyful,

      Glad you liked the recipe! I know sometimes my stuff isn't always pretty but as long as it tastes good, that's what matters to me!

      Thanks for letting me know what you thought of the recipe. I'm glad you were able to make it fit your needs!

      Angela

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    8. yeah recipes I have found say go from 1 cup of almond flour to like 3 T of coco flour, since coco flour is much more absorbent. I would say when mixing all in start with T s of coco flour until you get the consistency you think is best

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    9. I am going to try this using coconut flour and sunbutter.

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    10. Please let me know if you've tried your substitutions. A lot of users may want to do the same.

      Thanks!
      Angela

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  2. I just finished making these and they are absolutely delicious! Thanks for sharing. They will make a great alternative to eggs for breakfast. I finally have my own "granola" bar. I skipped the chocolate and added cranberries and pecans.

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    1. Hey Chere,

      Thanks for leaving a comment. I always love it when people leave their likes/dislikes.

      My kids like the chocolate chips but I added walnuts to mine. I've made some with dried fruit and nuts and they are so good.

      I'm so glad you liked this recipe!
      Angela

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  3. This looks terrific! Do you think it would be possible to use pureed sweet potato instead of the pumpkin? I have a young child who has sensitivity to all squash (heartbreaking for me!), and we're trying to go paleo, so it'd be wonderful to have other alternatives to their standard breakfast and snack fare.

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    1. Oh yes. You can use sweet potato or bananas. If you don't like pumpkin pie spice, try using cinnamon instead.
      this cookie is awesome. I make them, freeze them and eat them cold. Yummmmm!
      Let me know what you think if you make these!
      Angela

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    2. If you used bananas, how much?

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  4. Oh these are so good. Mine were really soft even through I baked them 23 minutes they wouldn't hold their form and spead a lot but still amazing! I also used 1/2 cup of shelled pumpkin seeds in place of the walnuts. This is a great keeper fall cookie recipe!

    Kristin W.

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    1. Hi Kristin,

      I wonder why yours were so messy? Mine are very soft but they held together. May need to add 1/4cup more almond flour or add a few TBSP's of coconut flour to absorb the moisture.

      I'm glad you liked the flavor. I love these cookies!

      Delete
  5. These look super delicious! Do you think its possible to substitute regular white flour for the almond flour?

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    1. You could do that. You'll need to add 1/4cup dry milk and 1cup oats.

      The flour ratio is 1:1 so those measurements will be fine.

      I've made this recipe a long time ago with wheat and it called for dry milk and oats. Give it a try. Hope it works out!

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  6. Has anyone ever made these with canned pumpkin? Just curious- I'm not a food snob, and I am a working mom... Thoughts appreciated:)

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    1. Yep. That's what I use. I don't have time to fiddle with a real pumpkin Haha

      Let me know if you try it!

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    2. I think she meant not to use the pumpkin in a can that has all the ingredients to make a pie...the solid pumpkin in a can is fine.

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  7. The only thing to watch for in canned pumpkin (if it's important to you to have pumpkin instead of squash)is that sometimes it isn't all pumpkin, sometimes it's a mix of pumpkin and other squashes.

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    1. That's pretty crazy! I am a crazy ingredient reading woman so I know all of my cans are of just pumpkin. You'd think that a can of pumpkin would be a can of pumpkin, though.. Gotta love "The Man"

      Angela

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    2. Yeah, that's why on the E.D. Smith can there is a big "100% Pumpkin" thing on the label.

      The truth is, it all still tastes like pumpkin, and pumpkin is a type of squash, and there isn't anything wrong with other squashes, so if you were just using it to make a pie, as opposed to using it as a specific nutrition thing, then it would be just fine.

      But if you're looking for pumpkin specific nutrition, then, well, it would suck. ;)

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    3. Very true.

      If anyone cannot handle pumpkin, try a mashed sweet potato or a mashed banana.

      Angela

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  8. This comment has been removed by a blog administrator.

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  9. I made them with coconut flour and didn't change anything else. They are great.

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    1. Yay! I'm so glad you tried it and let me know. I hardly ever use coconut flour (I had a bad experience with it once haha).

      Thanks for posting!
      Angela

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  10. what about oat flour?? I have that on hand and have been wanting to try using it.

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    1. I've never used oat flour before so I can't say that it would or wouldn't work. I have used wheat/oats before and that was pretty awesome.

      Sadly, those two things are not in my normal diet anymore now that I'm on the paleo bandwagon.

      You could always try to sub that for the almond flour and just use a little less to begin with (since I don't know how it would work) and then add more if needed. It should be a pretty sticky dough.

      Good luck!
      Angela

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  11. Really good! I used PB, liquid splenda, pecans and doubled the pumpkin pie spice. I overcooked them but they were still super yummy! These will be a staple in my freezer! Thanks!

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    1. Awesome! I love having snacks in the freezer that defrost within minutes. These are so good when they're cold.

      Glad you were able to tweak it to what you use at home!

      Angela

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    2. Eating Paleo is NOT using Splenda..Which is made of fake Chemicals, and causes stomach cancer.

      It also can close up peoples throats, as it allergenic .

      Delete
  12. Looks delicious! Can these be left out all day, or do they need to stay refrigerated until eating? Anything in there that would go bad?

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    1. They could be left out of the fridge no problem, however; I find that they tend to get a little too moist for my liking after 24-36 hours. The more cold they are, the firmer. I think since there's not any egg in it that they tend to fall apart quicker.

      Let me know what you think if you try these!

      Angela

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  13. Found this recipe on Pinterest and just whipped it up--so delicious!! Thank you so much, this is definitely a keeper, and will be a staple for me during the holidays!!

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    1. Hi Lauren,

      Yay! So glad you liked it. I have a lot of pumpkin in my freezer and no cookies. I need to bake some up myself.

      Thanks for commenting! :)

      Angela

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  14. I made them and they are simply fantastic! I used 1/2 a banana, dark choc chips, and walnuts..AND I MADE THEM HUGE :) Other reviews are right, they are awesome COLD but if you really want a treat, put them in a bowl and heat them on 10 seconds and eat them with a fork. Can't wait to try other ingredients. Thanks for posting!

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    1. Hi CW!

      So glad you enjoyed this cookie. I love using bananas when I don't have pumpkin on hand. It's awesome with the chocolate chips and walnuts, isn't it? The cookie is good without nuts but it's just even better with walnuts.

      Thanks for posting!

      Angela

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  15. Just made them.....yum! Added raisins for the husband! They are definatley more like a breakfast bar. Have you ever tried it with less honey? A little sweet for me, since going paleo don't have the sweet tooth like before.

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    1. Hi Hooked on paleo,

      Not sure why this comment didn't show up for me or I would've written sooner. You can use less honey if you'd like or use maple syrup instead of honey (just use 1/4 cup). You could use apple sauce if you'd like and just leave out the honey/syrup altogether. It'll still stick together nicely. So glad you liked the recipe!

      P.s. I don't have a sweet tooth like I did before either but when I do and I have these on hand, it is the first thing I grab because it's filling!

      Angela

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  16. Omg ! So good . Just made these .
    I used agave instead of honey and added dried cherries and chocolate . Yum
    One helpful suggestion I found was mixing all the wet ingredients in a vitamix after you Have already used it to make your almond meal. Pour dry ingredients into the vitamix once wet ingredients Are mixed and let all ingredients mix together . Wala... Cleanup was easy peasy

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    1. This is a great idea.. but for those of us who don't own an awesome Vitamix, you could put it in a food processor and do it that way as well. I loathe messing up tons of bowls so this is a great idea

      Thanks for the suggestion!

      Angela

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  17. Would this still work if you used 1/2 cup pumpkin and 1/4 cup honey?

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    1. Try it and see. I think you may need to spread the pumpkin out on some paper towels for about 10 minutes for it to draw out some moisture. The ratios are as they are because these are still pretty soft after they've baked.

      Even if you don't use the paper towel method, it will still taste great. I've also used maple syrup (thinner consistency than honey) and it works fine so I don't see why it would be a flop.

      Come back and let me know if you try it!

      Angela

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    2. Thanks for breaking this recipe in! I found the recipe too expensive and since recovering from chemotherapy too many nuts are difficult for my digestion...so I softened it with 1/3 c. pumpkin, 1/3 c honey, 1/3 cup almond butter (mine is pretty chunky) and 2/3 c of whole wheat flour..the rest was left as printed. I only put a handful of chopped almonds in. I am keeping this recipe, wish I could eat it as you proposed. Tho the increase of pumpkin was only slight hopefully it answers the question. Texture was as you predicted for the original recipe. Still pretty sweet. Much success to you!

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    3. Too bad about the nuts and digestive issues but am so happy to hear you are recovering from chemo. Keep trucking!!

      We have to always gear the recipe towards what we can tolerate and what we have on hand so I'm glad to hear you were able to work it out with what you had. Thanks so much for letting me know how it turned out!

      Angela

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  18. Hey girl, going to blog about this recipe on my site tomorrow. I'm going to use your pics (and give you credit) because I forgot to take any! Hope you don't mind! Thanks!! Loved these!

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    1. Hi there,

      I won't mind as long as you link back to me and credit the pics and recipe. That will be just fine.

      So glad you liked the recipe! Thanks for commenting :)

      Angela

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  19. Oh my goodness, made these for halloween tonight to avoid any candy temptation... who needs processed junk when you have these?! So delicious!! Mine were pretty soft, I think I could have reduced the honey a bit, they're pretty sweet. I included sliced almonds and chocolate chips, doubled the pumpkin pie spice and added cinnamon as well. I made them a variety of sizes to experiment, and can't wait to share them at work tomorrow!! I shared the picture of mine on facebook and of course everyone went nuts for 'em... you rock!

    Thanks for the recipe!!

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    Replies
    1. Hi Dani,

      So glad to hear you enjoyed this recipe! I used maple syrup the last time I baked these (used half the amount)and they weren't too sweet.

      Thanks so much for posting. Glad you enjoyed it!

      Angela

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  20. I like the valuable information you provide in your articles. I’ll bookmark your weblog and check again here frequently.
    I am quite sure I will learn many new stuff right here! Best of luck for the next..

    Paleo

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  21. Im making my 3rd batch, and now double the recipe ;) Of course I altered the recipe a bit as follows:
    Made my own almond Flour by grinding my own almonds, which made them a bit crunchy, so omitted the nuts at end of recipe. Added an egg, and then a sprinkle of coconut flour to absorb the extra moisture. An extra 1/4 tsp (for a total of 1/2tsp) baking soda made them light and fluffy. I am sure they will turn out slightly different each time, but will alway be DEE-LISH-IOUS!

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    1. Awesome. So glad you keep making these!

      Angela

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  22. These are AMAZING!! Thanks for sharing!

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    1. Hi Megan,

      I'm glad to hear you liked this recipe. Keep making them and storing in your freezer!

      Angela

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  23. Hi, not sure if this has been addressed yet, but what function do the nut butters serve? Is there another substitution? My girlies have nut allergies and sunflower butter is expensive. I realize I can sub for the other nut products.
    Thank you :-)

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    1. Hi Becky,

      Yep, the nut butters are expensive and I hate that they're allergic to it. I kind of just threw together what I had in my pantry and that's what I came up with. So to be honest with you, I don't have a good answer.

      You may be able to substitue more flour (whatever you prefer to use) with an egg (or egg replacement). I'm sorry I couldn't help more but I really hope you try this recipe and tweak it to what better serves your family!

      Angela

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  24. I'm wondering if you have used Rice Flour? And would this be paleo still using rice flour? I'm just figuring this out =)

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    1. Hi RichardDawn,

      Rice is a grain which is a no-no while eating paleo but I am almost 95% of the time gluten free... I cook a lot with brown rice, tapioca starch, potato starch etc but have not tried it with this recipe. I don't think it would work either.

      Are you trying to go GF or Paleo?

      Angela

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    2. If you are doing gluten free, I was told that following Paleo will basically do that for you. Is that a true statement? Geesh..this is so overwhelming. LOL. I tried using rice flour due to gluten free, but I wasn't carrying it over to Paleo! So is almond flour the way to go on Paleo? Thank your for taking the time to answer questions.

      Delete
    3. Yep,
      Paleo is naturally gluten free, grain free, refined sugar free. It's just an amazing lifestyle. If you want to be paleo, and it doesn't have to be 100% of the time, then you'll want to use almond flour or coconut flour. I have never had a good experience with coconut flour so you'll have to look elsewhere for recipes with that. Too much coconut sends me over the edge and makes me very ill.

      Angela

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  25. I made these last night (no chocolate chips) with oat flour and then added 1/4 cup whole oats and they turned out great! I credited you on my blog! Thanks for the idea! Check me out, I'm currently working on growing my paleo/clean eating recipe index!

    Thanks a lot!

    willeatanythingtwice.blogspot.com

    ReplyDelete
    Replies
    1. Hi K.

      So glad you were able to make it the way you wanted it. I just love being able to revamp recipes to what I have on hand or to what we are able to consume.

      I definitely cannot handle too many grains, oats being a big factor. They give me a headache and inflame my gut. YAY! :)

      Anywho, thank you for posting on your blog and linking back to me here.

      Angela

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  26. Just made these and they turned out great! Thanks for the recipe!

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    1. Hi Huthbert,

      Glad you liked this recipe. I am amazed at how many people have tried it. Gotta thank Pinterest for it :)

      Angela

      Delete
  27. I just made them and they are devine!! Just one bigger cookie is enough to curb my sweet craving! Thank you so much for this awesome recipe!!

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    1. Hi Rose,

      I love making these big. I feel if I make them bigger than what I normally make, I won't eat two smaller ones. SO glad you like this recipe! I love it!

      Angela

      Delete
  28. Have you ever tried to make these with eggs in, to bump up the protein count?

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    Replies
    1. Hi there,

      Nope, I haven't but if you do, you would probably just need to reduce the almond butter to 1/4 or 1/3 cup and add one egg per batch.

      Angela

      Delete
  29. Made these and they were delicious! I had one warm off the pan and enjoyed it. Looking forward to having them cool as well. I used coconut flour instead of almond flour and it worked well, I did cut it back to 1/2 cup instead of 1 cup and used cranberries, raisins, and walnuts. Looking forward to trying them with a different nut butter and perhaps pecans. So many possible variations! Thanks so much for this recipe!

    ReplyDelete
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    1. I also used agave instead of honey!

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    2. Hi Emily,

      Glad you like this recipe. It's pretty easy to make it your own and do what you want. It's very versitile. Thanks for commenting!
      Angela

      Delete
  30. This comment has been removed by a blog administrator.

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  31. I just turned Paleo myself :) Will keep this recipe and try it soon - it sounds delicious!

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    1. Hi Jen,

      Good luck on this journey. It's something I've never regretted. Hope you enjoy the recipe if you decide to try it!

      Angela

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  32. Oh em gee these look sooo good! I would have trouble stopping at one! Thanks for the recipe!

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  33. Just made one batch with chocolate chips, got another one in the oven with raisins as I type! I've tried a few paleo cookie recipes, and this is the best one so far! Mine had less texture, but were crunchy on the outside and chewy on the inside... Amazing! I also used a little less honey, and next time I think I'm going to try using some of the maple syrup my uncle farmed ;) Thank you so much!!!

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  34. Because of some of my newfound allergies - including almonds and chocolate and sugar, this was tempting to try. I just made these with home-ground hazelnut meal/flour and chopped hazelnuts and they are yummy! I didn't have any raisins, so they are "plain" but I'm sure will be great with raisins. A little sweet, may cut down on the honey next time, maybe try maple syrup as someone mentioned above. Thanks.

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  35. Thanks for sharing this wonderful recipe! I made the nut butter for this recipe with a mixture of almonds and sunflower seeds. Only one problem, I can't stop eating them :P

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  36. I used a whole banan, pecans, and subbed whole wheat flour 1:1 for the almond meal (too lazy to make my own). They are perfect!

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  37. I made these with one banana instead of pumpkin, 1/4 cup agave because I was out of honey and peanut butter instead of almond butter. Also threw in walnuts, raisins, chocolate chips, hemp hearts and some flax seed. They turned out great!!! Will definitely be making these regularly!! So many possibilities of stuff to add. Thanks for the recipe. :)

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  38. I am going to make these this week for sure! I am wondering if you could maybe substitute applesauce for the honey. Trying to cut back on the carbs a little. I know apples are still pretty high, but probably lower than honey. Has anyone experimented with that?

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  39. I have made these twice with pumpkin seed butter, and they were fluffy and delicious! Thanks for a wonderful recipe. :)

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  40. Been waiting all summer long to make these and broke down and have these in the oven now. Went exactly by your recipe and threw in a small handful of organic 85% dark chocolate pieces and a few raisins. I can't wait!

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  41. I just made these for 2 boys with hollow legs who are always hungry and they loved them! They will be our new camping snack or even breakfast.
    I used homemade peanut butter, along with 1 banana instead of pumpkin and added dried mango, sultanas and dried cranberries with cashews and macadamias. Also had a small amount of chia and sunflower seeds. Could use less honey if you wanted to. Love these! Thank you

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  42. What is the purpose of parchment paper? Can I just used a non-greased pan or are you using it to prevent sticking?

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  43. I'm on a low glycemic diet and have to stay away from honey. Has anyone used stevia extract? I wonder if it would mess up the texture because you only need a few drops.

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  44. I was wondering the same thing about using Stevia.

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  45. I didn't have almond butter on hand so instead used 1/4 cup of applesauce. I added walnuts, raisins and a few semi-sweet chocolate chips. I baked them for a few minutes longer and they are delicious! Thanks for a great recipe. I look forward to making them again and adding coconut flakes.

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  46. These were great! I used dried unsweetened cherries (instead of chocolate chips) and also added pecans -- really yummy! Since the batter was really sticky, I flattened the cookies (on the parchment paper) with the bottom of a glass sprayed with coconut oil.Thanks for the recipe!

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  47. Oh my gosh these were yummy! I made it with cranberries, chocholate chips, macadamia nuts and walnuts yum! have my freezer stocked up! Great treat=) Thank you

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  48. I found this recipe back in the fall. Thanks so much for it. It is my go to easy breakfast on the go recipe. So delicious.

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