If you’re looking for a grab and go breakfast, you’ll love these delicious high protein Pumpkin Breakfast Cookies. They have just what you want in a cookie, a thin, crispy exterior and a soft middle and they just happen to be nut-free, egg-free, paleo, gluten-free and AIP. How great is that!
Often I’m busy in the morning and don’t want to take time to make breakfast. I came up with these cookies to keep on hand to fuel my body. Eating 2 of them keeps me full all the way until lunch.
My grandson loves them. They’re great for children’s lunch boxes.
These Pumpkin Breakfast Cookies are a good for you baked good that’s full of healthy fats and protein making them an easy breakfast food, snack or dessert.
Since they contain good for your gut resistant starch, you’ll also be feeding the good bacteria in your digestive system. Resistant starches help reduce inflammation and bloating as well as promotes good digestion.
The protein in these cookies come from collagen. Think of collagen as the “glue” that holds your body together. In fact, collagen comes from the Greek word ‘kolla’ – meaning ‘glue’. It’s the fibrous protein found throughout your body, in organs, muscles, skin, hair, nails, teeth, bones, blood vessels, tendons, joints, cartilage, and your digestive system.
As we get older our collagen begins to deplete faster than our body can reproduce it. Other factors deplete our collagen; smoking, pollution, excessive sun exposure, and nutritional deficiencies.
Adding collagen to your diet promotes strong nails, shiny hair and helps maintain healthy bones and joints. Collagen gives your skin a healthy glow and supports a healthy gut lining.
It’s important to get collagen from grass fed cows raised in a clean healthy environment. I like this brand.
In addition to the collagen there are a few specialty items you may need to get to make these cookies but they are worth it. You’ll make these cookies many times.
Cassava flour is one of the best gluten-free flours out there. Cassava a tuberous plant, native to South America, has been used for thousands of years as a staple food source full of resistant starch. It is being researched as a food security crop due to its resilience to climate change, high yield and low cost of production.
I make these cookies ahead of time for an easy grab-and-go breakfast, a great lunch box item, for a snack, or even a healthy dessert. I make two batches, and after everyone eats a few, I put the rest in the fridge or freezer.
You’ll love them because they’re satisfying , not overly sweet, thin and crispy on the outside, soft in the middle, great for kids.
If you give this recipe a try, please take a picture and tag it #eat_well_enjoy_life on instagram so we can see! We love seeing your photos.
Also please let us know what you think! Leave a comment or rate it.
We as human beings have the amazing capacity to be reborn at breakfast everyday and say, “This is a new day.” ~Jack Kornfield
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Delicious high protein breakfast cookies with a thin, crispy exterior and a soft middle and they just happen to be nut-free, egg-free, paleo, gluten-free and AIP.
- 1/4 cup coconut oil, melted (56 grams)
- 1/2 cup coconut butter (112 grams)
- 1/2 cup cassava flour (64 grams)
- 1/3 cup coconut flour (37 grams)
- 1/4 cup collagen
- 1 Tablespoon gelatin
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 teaspoons pumpkin spice (if AIP use 1 ¼ teaspoons cinnamon, ¼ teaspoon cloves)
- 3/4 cup canned pumpkin puree
- 1/4 cup organic maple syrup or honey
- ½ teaspoon organic vanilla extract (leave out for AIP)
- 1 tablespoon lemon juice or apple cider vinegar
- Line a cookie sheet with parchment paper or rub with coconut oil.
- Preheat oven to 350 degrees Fahrenheit.
- In a small pan, gently melt the coconut oil on low heat. Remove from heat add the coconut butter to soften, don’t mix. Let cool while you prepare the rest of the ingredients.
- Sift together into a large bowl, cassava flour, coconut flour, collagen, gelatin, baking soda, sea salt and pumpkin pie spice.
- In a medium sized bowl, using a handheld electric mixer, beat together the pumpkin, coconut butter, coconut oil, maple syrup, and lemon juice.
- Add the dry ingredients to the wet ingredients, folding together thoroughly using a rubber spatula without over-mixing.
- Using a large cookie scoop or heaping tablespoon, mound cookie dough onto cookie sheet, to make 12 cookies. Space 1” apart. Be sure each cookie has approximately the same amount of dough so they cook evenly.
- Bake in preheated oven about 25-30 minutes, until golden brown around the edges and golden brown on top.
- Let cool 10 minutes to firm up.
- Store in an air tight container or freeze.
- Category: Breakfast, Snack
- Cuisine: Paleo,, Nut-Free, AIP, Egg-Free, Gluten Free, Dairy Free
Keywords: nut free pumpkin breakfast cookies