Treat yourself to a satisfying cookie.. for breakfast. This recipe is appropriate for people following gluten-free, vegan, and Paleo diets. Makes about 20 cookies


1 1/2 C almond meal or almond flour

1/3 C unsweetened coconut flakes

2-3 tsp pumpkin pie spice

1 tsp cinnamon

Dash of nutmeg

1 tsp baking soda

1 TB chia seeds, soaked in 1/4 cup of water for 10 minutes (this will create a chia gel)

1/2 C pureed pumpkin

1/2 C almond butter (no sugar added)

1 TB vanilla

1/3 C honey or maple syrup

1 TB freshly grated ginger

1/2 C walnuts, broken into small pieces

1/2 C dried currants (or raisins or other dried berry)


  1. Preheat oven to 375 degrees.
  2. Combine dry ingredients in a large bowl. Make a small well in the middle and add all the wet ingredients. Using an electric mixer, mix all ingredients until they are fully combined.
  3. Add walnuts and dried currants and gently mix them in using a large spoon. Line a baking sheet with parchment paper and spoon out cookies to a size of your liking. Smoosh the cookies so they are flat – they won’t rise like other cookies.
  4. Bake for 12-15 minutes and let cool, then dig in!

This great recipe is courtesy of my friend, Julia Sarver.

Comments are closed.