My breakfast cookie recipes are among the most popular on my site, and now that the calendar has turned to October I'm seeing my pumpkin version pinned quite a bit on Pinterest. The quality of the photo from a few years back made me blush, so I thought it was time to revisit the recipe.
Today I have two allergy-friendly versions of the treat, as I'm often asked for more egg and nut-free baked goods. I made two separate batches of the cookie, the first using a ground flax replacement for the egg, and the second using organic sunflower seed butter instead of almond.
The good news is that both turned out quite tasty. If I can be honest, however, I still think the best version of this cookie uses both an egg and almond butter. While the flavor is pretty much identical, I feel that the allergy-friendly versions wind up a bit more fragile and cake-like in texture.
Why the texture issues? Baking with sunflower seed butter you can't really use baking soda, as it will leave you with green cookies. Omitting the baking soda definitely affected the end result.
I added a little melted coconut oil to my vegan cookie to try to get it to crisp up, but it was still very soft. I would definitely store both versions in the fridge or freezer to help them hold their shape!
I would love to hear comments back on how these turn out for you, whether making the modified or original version. I also love getting suggestions, ideas and reviews on how they turned out based on what mix-ins you choose. For these batches I went with shredded coconut, dairy-free dark chocolate chips, pumpkin seeds and raisins.
Paleo Allergy-Friendly Pumpkin Breakfast Cookies
1/2 cup almond butter
1/2 cup organic canned pumpkin
1/4 cup raw honey or maple syrup
1 tbs. ground flax
3 tbs. water
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. vanilla extract
1.5-2 tsp. pumpkin pie spice
2-3 cups mix-ins (ex: nuts, seeds, dairy-free chocolate chips, hemp hearts, shredded coconut, raisins)
Preheat oven to 350. Mix ground flax with water in a small bowl or cup and set aside.
Combine almond butter, pumpkin and sweetener with an electric mixer. Mix until smooth. Add in flax mixture, baking soda, salt, vanilla and pumpkin pie spice. Mix again.
Stir in mix-ins of choice.
Drop by rounded tablespoon onto a baking sheet and bake for 12-15 minutes or until bottom is golden brown.
make as above, but use 1/2 cup sunflower seed butter in lieu of almond and omit baking soda. If not needing to be egg-free, replace flax/water mixture with 1 egg.