Pumpkin Pecan Breakfast Cookies (gluten & dairy free)

Healthy pumpkin pecan cranberry cookie recipe - paleo, dairy free, gluten free and specific carbohydrate diet

Pumpkins! Pecans! Cranberries! ... it's fall and all the deliciousness that comes with it! (See yesterday's blog about all the ways fall foods make you beautiful!) 

As I explained in a recent post about how to know if you should go gluten free, a surprising diagnosis of celiac disease has me on the bandwagon. As a gluten free alternative, I've been baking a lot with coconut flour - I love the light texture and the mild coconut flavor. 

My other favorite baking hack these days is adding peanut butter to baked goods. I got the idea from Ambitious Kitchen, when I made her amazing paleo zucchini-banana muffins. They're divine! 

paleo baked goods

These pumpkin breakfast cookies are also made with peanut or almond butter (whichever you prefer)*, along with eggs making them a great source of lean protein for a power-food kickstart to your day.

Packed with antioxidants from the pumpkin, healthy fats from the pecans, and sweet-goodness from the cranberries & honey, these cookies make a nourishing breakfast or an energizing snack.

Pumpkin Pecan Breakfast Cookies (gluten, grain & dairy free)

Ingredients

  • 2 eggs
  • 1/2 cup pumpkin puree 
  • 3/4 cup peanut or almond butter* (I like using salted & crunchy) 
  • 1/4 cup raw honey
  • 1 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/2 cup pecans
  • 1/2 cup dried cranberries 

preparation

  1. Preheat oven to 350°F.
  2. In a mixing bowl (I'm in love with these glass bowls with lids) mix together all the dry ingredients, except the pecans & cranberries. 
  3. In a separate bowl, combine the wet ingredients and mix well. Combine the wet & dry ingredients until even mixed, then toss in the nuts & cranberries. 
  4. Drop tablespoons of dough on a baking sheet (I cover mine with parchment paper), and lightly pat with your fingers to semi-flatten.
  5. Bake for about 15 minutes, or until cooked through to your desired amount.
  6. Let cool and dig-in!
Print Friendly and PDF
Healthy pumpkin pecan cookie recipe for specific carbohydrate diet

* Some notes on nut-butters: I get asked a lot if almond or peanut butter is better for you. Looking just at the nutritionals, they're pretty comparable. Both have roughly the same amount of calories, protein and fiber. So choose whichever you prefer!

Note that many other variations, like sunflower seed butter and cashew butter provide healthy fats, but have a lot less protein. 

Whatever nut or seed butter you prefer, the most important thing is to read ingredient labels to get a variety without added sugars or fats. Be especially wary of "partially hydrogenated oils" aka trans fats. 

I love Adams PB because it comes in a glass jar, is a great price and all real ingredients - it's a winner! 

Having these cookies around has turned me into a real cookie monster, and a happy cookie monster at that. Hope they make you a happy monster too :)