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Chewy Grain-Free Nut Butter Breakfast Cookies

Servings 10 -12 cookies


  • 1/4 c. pureed pumpkin or squash or carrot
  • 1/2 c. nut butter
  • scant 1/2 c. honey you can substitute 1/4 c. honey + 1/4. c. sucanat, coconut sugar, etc
  • 1 1/2 tsp vanilla
  • 1 c. almond flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 c. add-ins dried fruit, seeds, nuts, chocolate chips, etc


  1. Combine all ingredients except the add-ins and mix thoroughly.
  2. Add in your add-ins!
  3. Scoop out by heaping spoonfuls onto a parchment lined cookie sheet or on an ungreased baking stone and flatten to desired shape (these won't spread as they bake, adjust the thickness/thinness when putting them on the pan - and error on the side of thickness)
  4. Bake for 10-15 minutes (depending on size) at 350'F.
  5. Allow them to cool for a few minutes - this will help them set up. Enjoy!

Recipe Notes

Notes: Your dough should be a little stickier than normal cookie dough.
We've tried almond butter and peanut butter, and the peanut butter is definitely our favorite!
You can use almond flour (finer) or almond meal (courser), but the meal makes the cookies a little crumblier (but still works great).
Out of almond flour? Throw some whole almonds into your coffee grinder!
This recipe is surprisingly filling, and although wonderful, it does need the add-ins. Golden raisins, sunflower seeds and chocolate chips are our current cookie of choice.
You can't taste the veggies (pumpkin, squash, carrot) at all, so this is a nice way to slip in some orange veggies!
You can freeze the cookies once they are baked, or freeze the dough and just thaw it overnight on the counter before baking.