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?
Why this recipe is amazing:
- 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. (They also produce pumpkin seeds, which have incredible health benefits on their own! I don’t know who made pumpkin recipes so popular in the Fall, but I fully support it.)
- 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!
The Process:
- Preheat oven to 350 degrees.
- Add all ingredients to a bowl and mix together thoroughly.
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Drop spoonfuls onto baking sheet, and bake for 10-12 minutes.
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Let it cool for 5 minutes before eating.
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Store in sealed container in refrigerator for 1 week.
Notes from the cook:
- Baking time for these pumpkin breakfast cookies will depend on your oven and how thick you make them. At about 15 minutes in, I test them by pushing lightly in the middle of the cookie. If it doesn’t sink, they are ready!
- These can be stored in a sealed container in the refrigerator for 1-2 weeks. If you can make them last that long.
- You can substitute the sweetener for basically any type of sweetener you want at a 1:1 ratio. I have used honey, maple syrup, and coconut palm sugar.
- Make them fun by adding any mix-ins! Nuts, chocolate chips, and shredded coconut would all be delicious!
- Tasting the batter is the best way to gauge how sweet the cookies will turn out. Sometimes the bananas can be overpowering, depending on how ripe they are. If that’s the case, I add more pumpkin spice until I think it is ready.
- They will sweeten slightly as they bake!
You may also enjoy these healthy desserts:
Breakfast Pumpkin Cookies
Paleo Breakfast Pumpkin Cookies
Pumpkin cookies are just about a rite of passage once fall hits. But if you're looking to stay healthy through the holiday season, then try these guilt-free paleo breakfast pumpkin cookies!
Servings: 20 cookies
Calories: 165kcal
Ingredients
- 2 ripe bananas
- 1/2 cup pumpkin puree
- 2 tbsp pumpkin pie spice
- 2 1/2 cups almond flour
- 2 scoops grass-fed collagen optional
- 1/4 cup coconut palm sugar or honey optional, for additional sweetness
Instructions
- Preheat oven to 350 degrees.
- Add everything to a bowl and mix together thoroughly.
- Drop spoonfuls onto baking sheet, and bake for 15-20 minutes.
- Let it cool for 5 minutes before eating.
- Store in sealed container in refrigerator for 1 week.
Notes
- Baking time for these pumpkin breakfast cookies will depend on your oven and how thick you make them. At about 15 minutes in, I test them by pushing lightly in the middle of the cookie. If it doesn't sink, they are ready!
- These can be stored in a sealed container in the refrigerator for 1-2 weeks. If you can make them last that long.
- You can substitute the sweetener for basically any type of sweetener you want at a 1:1 ratio. I have used honey, maple syrup, and coconut palm sugar.
- Make them fun by adding any mix-ins! Nuts, chocolate chips, and shredded coconut would all be delicious!
- Tasting the batter is the best way to gauge how sweet the cookies will turn out. Sometimes the bananas can be overpowering, depending on how ripe they are. If that's the case, I add more pumpkin spice until I think it is ready.
- They will sweeten slightly as they bake!
Nutrition
Serving: 2cookies | Calories: 165kcal | Carbohydrates: 12g | Protein: 7g | Fat: 11g | Sodium: 14mg | Fiber: 3g | Sugar: 4g
Nutrition Facts
Paleo Breakfast Pumpkin Cookies
Amount Per Serving (2 cookies)
Calories 165
Calories from Fat 99
% Daily Value*
Fat 11g17%
Sodium 14mg1%
Carbohydrates 12g4%
Fiber 3g12%
Sugar 4g4%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Let me know how it turned out by sharing it on Instagram and leaving a review below!Mention @naturalpaleofamily and the hashtag #naturalpaleofamily
Have you made these cookies? Let me know how you liked them in the comments!
Update Notes
This recipe was originally published in September 2016. It was updated in September 2019.
Yum! These sound delicious and healthy. I love sweetening things with bananas instead of refined sugar. The protein powder is great too. Can’t wait to make these!
Bananas are such a great sweetener. So are dates, I am going to try it with them next! Yum!
I’ve been fighting Fall, but this actually makes me excited! My kids will LOVE making these 😀
Hope they love them! XO
Is it really 2 TABLESPOONS!?
No, sorry! Been meaning to correct that 🙂
2 Tablespoons of what need to be changed too?
You can’t go wrong with pumpkin! These look great- and who doesn’t love cookies for breakfast?
Right?! Any kind of cookies for breakfast are fine with me 😉
I’m so happy it’s fall, because PUMPKIN EVERYTHING! We’ve been more on the go lately and easy breakfast cookies seem wonderful. They are perfect for grab and go, but also healthy. Love it.
Grab and go is so important with little ones! Hope you like them!
Even though Fall isn’t my favorite season, I have to say I am looking forward to it cause then I get to use pumpkin in my recipes! Those cookies look so good by the way.
I love pumpkin. It’s great in so many different recipes!
These sound great, Stefani. I just got some pumpkin today so I know what I’ll be making next. Do they come out crunchy or soft?
Hi Marva! They’re pretty dense because they’re flourless and gluten free, but they’re not really crunchy. So soft, but heavy. Hope that makes sense! 🙂
Ha ha ha, yes it does! 🙂 Can’t wait to try it.
I always forget about making pumpkin cookies for some reason. They are my fav! They have to be the perfect texture though…not too hard, not to soft, and with a cream cheese icing! YUM!!!
Cream cheese icing sounds so good! That’d be a great addition 😉
I love cookies for breakfast. Having them be healthy is a plus. Now to find pumpkin spice on Germany, there’s a challenge and a half
You can easily make it with 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves 🙂
If you can find cinnamon, nutmeg and cloves, that would work. Even just one or two of them would work. Cloves can be overwhelming, so a little goes a long way.
I seriously cannot get enough pumpkin. This recipe sounds great!
Me too, obviously haha. PUMPKIN <3
These sound delicious and so easy to make. And bonus everyone in my family could eat them! ????
Yes! They’re very allergy friendly 🙂
Those look so good! I could totally eat 5 to 10 of them, I kid you not 😉
I think I actually did eat that many, haha! 😉
Hmm, this protein powder has piqued my interest! I usually shy away from powders and things, but the fact that it’s organic REALLY appeals to me-definitely going to have to do some reading on it. I LOVE pumpkin, and am soooo ready for fall, so this recipe is perfect for me, and can so easily be made gluten-free. I think I’ll surprise the boys with this one morning. Thanks for sharing <3
Savannah, I LOVE this protein powder. It’s plant based, organic, developed by a Dr., and tastes really good. Can’t get any better than that, right?! When I want even more nutrients, I just add a scoop of Amazing Grass wheatgrass powder to it. It’s such an awesome protein blend. 🙂 And the cookies are gluten free (just use certified GF oats)… we are a gluten free family too!
Wow. These look great!
Thanks girl!
Plan on baking these today! How many cookeis does this recipe make?
I think I got close to a dozen with them!
I love coming here cause I know I’m going to find something GOOD! And this was no exception! I love having granola bars, gluten free and as healthy as can be, in my purse for when I leave the house. I forget to eat a lot so bananas and granola bars are my jam!
But look at this, I can get the same benefit from a cookie. Now why didn’t I think of that? You could add nuts, dried fruit, or even chocolate chips (the good kind of course) LOL and I love pumpkin and chocolate!
You have just saved me tons of money, good granola bars aren’t cheap! xx
Granola bars can be so pricey! Adding extra goodies to them would be delicious, mmmm chocolate chips!
Those look so easy and delicious! I’m going to have to make them for my kiddos. 😉 Thank you so much for sharing them with us at Allergy Free Thursdays, Stefani! Hope to see you back at tonight’s party!
Thanks Raia! Hope your kiddos enjoy them 🙂
Is a scoop equal to a tablespoon? And about how many does the recipe make? I guess it kind of depends on how big the bananas are, it just an estimate would help. Thanks! Love the recipe 🙂
A scoop would be dependent on the protein powder that you use, but for what I use it’s closer to 1/4 cup for 2 scoops. It’s definitely bigger than a tablespoon. And I believe I got 12-14 cookies for the recipe! Hope you love it 🙂
Can you make them without the protein powder?
I’m pregnant so I’d rather avoid it
You can make it without the protein powder, you’ll just have to adjust the amount of oats (or add flour) so they’re not too wet. But this protein powder that I use is really healthy for you, I used it during pregnancy. It’s organic and has no toxic ingredients. But it’s definitely your decision, mama!
Hey Im just reading your recipe and looking at the claim for no refined sugar. However the protein powder used has 1g of sugar and 5g of sugar alcohols per two scoops. How does this affect the no refined sugar claim?
The protein powder is optional, as these cookies get their natural sweetness from the bananas. That’s why it says they’re free of refined sugar. It’s just something that I put in to help us stay full and balance our blood sugar. Also, the sugar in the protein powder is organic stevia and monkfruit extract, so it is minimally refined but doesn’t spike your insulin like white sugar does, so it’s preferable.
Just made these with frozen bananas & whey protein! Had to spray the sheet to prevent sticking. Turned out great. Will definitely make again!
So glad you liked them, Tory! I usually use silicone baking sheets to prevent sticking, but I have a hard time with that sometimes too.
Do you know about how many calories would be in each cookie if made 12-14 for a batch?
Hi Brooke! It’d be about 115 calories per cookie for a 12 cookie batch. 🙂
Meh. I made these with whole oats, and I think I should have done them ground up like you suggest in the recipe. They were bland and needed a bit more sweetness, even though I used very ripe bananas.
They are not going to be sweet like regular cookies, but since we aren’t used to eating sugar at all, they are plenty sweet for us! Add more maple syrup or some honey if you want them to be sweeter next time!
What do you mean more maple syrup? I dont see that in recipe
Must’ve meant some maple syrup or honey. I don’t use any when I make them, but I like things a lot less sweet than normal!
Stephani, If I omit the protein powder will the cookies be flatter and thinner? Also love your name “crafty Christian”!
Thanks Jenni! I don’t think the protein powder bulks them up that much. If you want them thinner, maybe try adding some water or milk to thin out the dough a bit to a better consistency for you. Let me know how it turns out!
The recipe still is not corrected for the amount of pumpkin spice. I assume it should be 2 t ( teaspoons) . I’d love to add nuts and chocolate chips. Does 1/2 C of each sound about right? I can’t wait to try this recipe. I enjoy pumpkin all year. I’m glad canned pumpkin is available in the United States all the time.
Hi Susan- I actually updated the recipe since then to make a bigger batch, so the 2 tablespoons is now correct. ☺️ as far as adding nuts and chocolate chips I would start with 1/4 cup each and see how it looks when you mix it in! You can always add more!
I can’t have almond flour due to allergies—would another type of gluten free flour work? I have about any other kind you can think of! Cassava, tigernut, banana, coconut. These look so good I would love to try them!
Coconut would probably be too dry on its own… I’ve used gluten free all purpose flour before and it worked wonderfully! I would imagine cassava would too. I’ve never used tigernut or banana flour, but go ahead and play around and see how it all turns out! I’d just go by consistency of the dough, and if that is good, then the cookie should be too!