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Almond Butter Pumpkin Breakfast Cookies
Makes 20-24 cookies.
gluten and dairy free


3/4 cup Almond butter or creamy peanut butter

1/2 cup canned pumpkin puree

1/3 cup coconut sugar

1/2 teaspoon pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon cinnamon 

1/4 teaspoon salt

1 egg


Preheat oven to 350


In a big mixing bowl add all ingredients and gently mix together

Line a baking pan with parchment paper

Spoon cookies onto the baking pan 2 inches apart


Bake for 13-15 minutes, remove from oven and allow to cool for 10-15 minutes.

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