Pumpkin Breakfast Cookies (Paleo, AIP, Nut-Free)
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 1x
- Category: Breakfast, Snack
- Cuisine: Paleo,, Nut-Free, AIP, Egg-Free, Gluten Free, Dairy Free
Ingredients
Scale
- 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
Instructions
- 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.