Thursday, September 27, 2012

Paleo Pumpkin Breakfast Cookies

A week or so ago on Facebook I shared that I had been experimenting with a pumpkin breakfast cookie recipe. My original paleo breakfast cookie has proven very popular, and I couldn't resist sneaking some pumpkin into the mix.

I wound up being pretty true to my original recipe, using pumpkin mainly as a replacement for a portion of the nut butter it contains. I've made this version with one egg and two, trying the latter as I thought I perhaps needed more egg to help bind the ingredients together.

The photos accompanying today's post show the results of a two-egg batter; you can see that the cookies spread out a bit more than my original breakfast cookies do. They are also softer, and more cake-like in texture.

I think we tend to prefer a crisper cookie, which resulted from sticking to the original one egg. Both versions are equally sweet and tasty, so it really boils down to what texture you prefer.
Paleo Pumpkin Breakfast Cookies

1/2 cup raw almond butter
1/2 cup pureed pumpkin
1/4 cup pure maple syrup or raw honey
1 or 2 eggs (see above)
1/2 tsp. vanilla
1/2 tsp. baking soda
1.5-2 tsp. pumpkin pie spice
1/4 tsp. salt
2-3 cups mix-ins of choice**

Preheat oven to 350. Combine all ingredients in a large bowl. Drop by tbs. onto a greased or Silpat-lined baking sheet. Press down slightly with palm. Bake for 12-15 minutes or until golden brown.

**Today I used Enjoy Life chocolate chips, raw pumpkin seeds, hulled hemp hearts and shredded coconut for my stir-ins. Hemp hearts have a slight greenish tinge to them which you can make out in the photos (if the color had you at all concerned!) 

46 comments:

  1. I am heading into my kitchen right now to whip these babies up! Can't wait...thank you for sharing!

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  2. I hope you like them! I was really happy with how these turned out.

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  3. Susan these were incredible! I added chopped walnuts, 99% dark chocolate chunks, and unsweetened coconut flakes...they were amazing! I will definately make these again. Thank you!

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  4. Can't wait to try these! Thanks for the recipe!

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  5. I went with 2 eggs and used apple butter to sweeten it (I'll use maple syrup next time, the apple butter wasn't sweet enough). They were delicious, but the batter was very runny and they turned out way flat. I added about a cup of quick-cooking oatmeal to the next batch, which worked like a charm. This, of course, made them un-Paleo. Is the secret to their chunkiness in the mix-ins? Have you tried adding some almond meal/flour? On the bright side, my kids gobbled them up! I'll be making them again and experimenting with the texture.

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  6. Hi Claudesta! Well, using two eggs AND the apple butter would definitely make for a runnier cookie, as the apple butter is pretty soft like the pumpkin puree, whereas honey & maple syrup are more viscous to help "glue" the cookies together. So that would be my first guess. I do think the mix-ins add bulk and substance too, though. I'm glad to hear your kids like the taste! Mine are my toughest critics. Let me know if you experiment further with these :)

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  7. These were a hit! I woke up early this morning to bake them special for Halloween. :) After the first bite, my son informed me that i needed to make like a whole bunch more of these. The only change i made was to sub molasses for the maple syrup. I did the 2 eggs and it seemed runny, but only before i added my mix ins. I did 1/2c shredded coconut, 1c mini choc chips, 1/2c chopped walnuts and 1/2c pumpkin seeds. So yummy!

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    1. so glad these were a hit - so perfect for Halloween! I do think the texture really depends on how many and what type of mix-ins you use. The more, the better!

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  8. Such a good recipe! I made the batter with only 1 egg, with add ins of shredded coconut, flax, and protein powder. I thought the batter seemed a little too runny to make cookies with so instead I baked them in mini muffin tins. They turned out wonderfully and I like to call them mookies! :)

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  9. These are truly fantastic! Thank you for, what will now surely be, a go-to recipe for my family. I made these today and my 9-, 8-, and 5-year olds loved them as much as I. Wonderful!

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    1. Courtney, your comment made my day! I have a 9 and 6-yr old, and I feel my most successful dishes are the ones we ALL love equally. These are one of their favorites as well.

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  10. My family LOVED these! I love when I find something my 3 kids also enjoy. Do you think they would do well frozen? I am thinking of baking ahead of time for after school snacks.

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    1. It would definitely work Mitzi... I freeze them all the time. I find wrapping them individually works best. So glad your kids like them!

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  11. These were awesome--I used maple syrup and went with 2 eggs, added a mixture of sliced almonds, hemp hearts, chia seeds and golden raisins. The batter was so runny my daughter suggested we use the muffin liners and they turned out as perfect muffins!! Nest time, I'm trying banana in place of the pumpkin, just for variety.

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  12. The cookies were amazing, when I ment to remake the recipe I realized I had a lot of extra pumpkin so I doubled the recipe and made a cake. This is the absolute best tasting cake I've ever had. I added 60 % Chaco chips dried cranberries and cherries, pecans almonds walnuts and Brazilian nuts. Aaamazing! Thank you for the recipe

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  13. These are the best cookies! I've made 8 batches in the last 5 days for my family of 8. I added shredded unsweetened coconut, walnuts, dried cranberries, raw pumpkin seeds, sunflower seeds, and dark chocolate chips to every batch. Perfect for pregnant or breastfeeding moms and athletes. Also good for teens on the go!

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  14. I made these today.... Came out great. Used molasses instead of maple syrup, added slightly more baking soda, a pinch of baking powder, and add ons were chia seeds, flax seeds and meal, coconut flakes, ground almonds and dried fruit. Will definitely make these again

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    1. so glad you liked them! Molasses is a great idea, I will have to borrow that one from you.

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  15. So, I just made these - yummy! I used some homemade sunbutter I had around (so this was a nut free batch). I did one egg and added chia (seed, not gel) as one of the mix ins. The cool thing about chia seeds is that they absorb a lot of moisture so the cookie really held it's shape. (And you get extra protein)

    Strange thing is that they are REALLY green - LOL! I'm guessing that's the sunbutter but, who knew?! They taste great. Hopefully, my girls will like them too. Thanks for the recipe!

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    1. The green is nothing to worry about - promise! It's a reaction between the sunflower seeds and baking soda. If you make them with almond or another nut butter they won't turn green ;)

      I am a huge fan of chia too! It's technically not paleo but has a lot of health benefits, and is a great egg replacer for those who need to avoid.

      Hope your girls like them and the hue doesn't scare them away!

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  16. Any suggestions on what to use instead of honey as a binder? Another egg? (On sugar detox :-( )

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    1. that's a tricky one! I don't know that these would really work without a viscuous sweetener. I have had other readers use apple butter and molasses, but neither of those would be allowed on the detox either. Depending on how strict your detox is, perhaps you could try some mashed banana? Or save them for after ;)

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    2. Mashed green tip banana is 21 SDS complaint.

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  17. Hi! These are so delicious! I have eaten SEVEN of them today (not in one sitting at least) Do you know how many calories are in them? I used the enjoy life chocolate chips, pumpkin seeds and unsweetened coconut as mix-ins....

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  18. I absolutely cannot wait to try these out - I am tried of eggs & ezekial toast for breakfast!!

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    1. let me know if you try them and if you like!

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  19. What is pumpkin pie spice please?

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    1. Hi there! It's just a mixture of spices traditional to pumpkin pie... you can buy it premixed (I get mine at Trader Joes) or make your own: http://allrecipes.com/recipe/pumpkin-pie-spice-ii/... cinnamon will also work but the pp spice is a little more complex.

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  20. Hi Susan, thank you for getting back to me. I will try the recipe link you added because I'm not sure if our stores carry such a thing. I'm not much of a cook and this healthy cooking is fairly new to me. I have usually found myself sticking to fruits and veggies but I'm getting too bored with them. Thank goodness for facebook and helpful people like you, now I'm finally learning. I'm from Canada and we don't have specialty health stores for groceries, all we have is a small section in some of our grocery stores, which don't provide us with many choices, and of course everything is so expensive here. I was in Florida for 2 months in the summer and was in my glory with the places they had available with only healthy foods.Thanks again for your help. :)

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    1. so glad to help! If you don't care to mix up your own pumpkin pie spice, straight cinnamon would definitely work. I do feel lucky living so close to some healthy food stores (though perhaps my wallet does not agree!)

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  21. These are amazing!! I ate so many in one sitting that I had to make a second batch. I mixed in pumpkin seeds, raisins, and pecans and they had an oatmeal cookie feeling to them. My daughter and hubby hate pumpkin so I decided to try the same thing with banana. The first batch was a bit flat so I put the second batch in a mini muffin pan and only mixed in dark chocolate and they were gone before they all cooled! Love your blog!!

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    1. thanks, so glad you liked them! Like the idea of the mini muffin pan.

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  23. Is there a almond butter substitute? Thank you

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    1. Hi Kate, you can sub the same amount of any other nut butter. If nuts are an issue for you then you can use sunflower seed butter, but then you'll need to omit the baking soda or wind up with cookies that will oxidize and turn green (but be perfectly safe to eat).

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  24. These are some of the best breakfast cookies I have ever made! I took suggestions from others and added shredded coconut, chopped walnuts, good life chocolate chips, and pumpkin seeds. I added a little coconut flour to bind the batter, and it worked like a charm!! Thanks for a great recipe :)

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    1. love the idea of adding a little coconut flour to bind! Thanks for the feedback and tip!

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  25. I was shocked at the batter after mixing the original recipe.....almost liquid! I had to add 1/2 cup rolled oats, 1/4 cup each coconut, walnuts, sunflower seeds, and pumpkin seeds; it was still runny so I added 1/4 cup almond flour and then a little coconut sugar to make sure it was still sweet enough. They are quite flat but they taste great and I'm sure they're very nutritious (now) but the original recipe is very deceiving.

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    1. Hi Debbie, thanks for your feedback. I'm a little confused as to what was deceiving… did you incorporate the 2-3 cups of mix-ins with your batter? Or did you add the oats, coconut, walnuts etc. in ADDITION? The batter will be runny if it doesn't have mix-ins such as raisins, coconut, nuts etc. but I thought the directions were clear to include them. Sorry if I appear defensive but I haven't had any other readers complain about runny batter before, and I want to make certain my recipe is clear and easy to follow.

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    2. Susan - when I'm wrong, I admit it.....I was wrong! I went back to look at the recipe again after reading your reply. I honestly did not add 2-3 cups of mix-ins in the beginning. I apologize for leading others to believe that this recipe was misleading. And I'd like to add that I ate the leftovers for my breakfast this morning. I will definitely make this recipe again now that I know the proper way to mix the batter. Thank you!

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    3. That's a relief Debbie! It was tricky writing the ingredient listing for these since there are so many things that can qualify as "mix-ins," but you definitely need them or I bet you would have a runny mess! I'm glad you were able to salvage and enjoy your batch though :)

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  26. Is there a nutrition content? Calories, carbs, sugars...etc. I log all my food and would need to know how much I am getting.

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    1. Hi Gloria, I'm sorry but I don't calculate that information for my recipes. I believe Sparkpeople is a good website for that? Sorry I couldn't be of more help.

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  27. I was pretty sure my husband, who hates all things too healthy, wouldn't like these. I used raisins, old fashioned rolled oats and raw sunflower seeds as my fillers, one egg only, forgot to flatten them down so they look like little hay stacks - he's scarfing them down. :-) Thanks, Susan!

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