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Pumpkin Breakfast Cookies

pumpkin cookies

Paleo Pumpkin-Coconut Breakfast Cookies:


1 cup almond flour
1 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 tsp ground cinnamon
2 tsp pumpkin pie spice
1 cup canned pumpkin (or cook and puree pumpkin yourself)
2 large eggs
2 tbsp sunflower seed oil
1/4 cup raw honey
2 tsp raw/organic peanut butter
1/4 cup raw, shelled, sunflower seeds
1/2 cup flaked coconut


Begin by pre-heating the oven to 325 degrees. Sift the finely ground dry ingredients (flour, baking soda, and spices) together into a medium mixing bowl. In a second bowl, combine the canned pumpkin, eggs, oil, honey, and peanut butter with an electric mixer until completely blended. Slowly fold the dry mixture until all ingredients are combined. Add the sunflower seeds and coconut, mixing well until they’re evenly distributed. Drop by spoonfuls onto a non-stick cookie sheet and bake until golden brown (about 12-15 minutes).