Is there anything better than pumpkin-everything season? Being able to eat pumpkin cookies for breakfast without the guilt, of course!
Pumpkin cookies are a favorite of mine, but paleo breakfast pumpkin cookies take it to a whole new level because there’s no sugar, no gluten or dairy, and they’re healthy while still tasting delicious. What could be better?
So this recipe is super easy, mostly for cost and convenience, but also to make it as clean as possible. They have to have nutritional value if we’re going to be able to eliminate the guilt, right?
Pumpkin helps to make that happen because it brings so much nutrition to the table! They’ve got great fiber, and loads of vitamins such as Vitamin A, potassium, riboflavin, and copper.
Baking time for these pumpkin breakfast cookies will depend on your oven. Some people have no problem with how they turn out according to the directions, but others find they have to bake them a little longer. Just keep an eye on them and take them out when they look good to you.
Breakfast Pumpkin Cookies
Paleo Breakfast Pumpkin Cookies
- Preheat oven to 350 degrees.
- Add everything to a bowl and mix together thoroughly.
- Drop spoonfuls onto baking sheet, and bake for 10-12 minutes.
- Let it cool for 5 minutes before eating.
- Store in sealed container in refrigerator for 1 week.
I use grass-fed collagen in this recipe to give it a bit of a protein boost. It’s really amazing in recipes because it has no flavor, yet is full of health benefits.
It’s perfect for the kids because then they get to eat cookies for breakfast, but they don’t have to know how healthy they are!
We really love these cookies, but keep in mind that they are not sweet like a normal cookie.
This is why they are healthier than normal cookies, and the benefit of having them as a breakfast snack; we don’t want to sugar up our bodies first thing in the morning!
If you really can’t deal with the original, not so sweet version, you can add 1/4 cup of coconut palm sugar to the recipe.
Have you made these cookies? Let me know how you liked them in the comments!
This recipe was originally published in September 2016. It was updated in September 2018.