Chewy Pumpkin Spice Breakfast “Cookies”

Chewy Pumpkin Spice Breakfast "cookie" (AIP Paleo)

When I first began blogging I really didn’t intend for this to be a food heavy blog. I knew food would be an element of it because the way I eat has impacted my views on health, simplicity, sustainability and frugality but I figured that food blogs were a dime a dozen and writing about food was a need that had been thoroughly addressed in today’s digital age. Then, I began following the autoimmune protocol diet during a time when it was new and just starting to gain traction in the paleo/health community and I was forced to begin to think outside the box because there were really very few resources out there. There were a handful of very useful blogs but no cookbooks, no informational books, and not enough recipes to create the amount of variety necessary to live a full life on this diet over an extended period of time. Since then, there are many many more resources out there and it has become much easier to find delicious recipes all over the internet and in a couple of amazing cookbooks. Through this process, however, I discovered that I actually really like creating recipes. I love the process of dreaming something up and then putting together the puzzle pieces until your dream becomes a reality. That being said, not all recipes go as planned.

Chewy Pumpkin Spice Breakfast "cookie" (AIP Paleo)This recipe was one I felt confident would work. I had done a lot of research, looked at similar recipes, and developed a great plan for creating a delicious pumpkin spice biscuit. It was going to be high and puffy and great for breakfast and dinner. I was pumped. Then I made them and they came out of the oven and they were a fraction of what I was expecting. They smelled delicious. They were a gorgeous golden brown and they had risen slightly, giving them a slightly airy, bready texture, but when push came to shove they looked nothing like a biscuit they looked like a cookie. Disappointed, I let them cool, took one from the pan and had a bite. They were delicious! Some sort of cross between a cookie and a biscuit. I had another and ate it with some homemade maple sweetened apple butter … the flavors of fall exploded across my taste buds. I decided I didn’t want to continue working on the recipe to create something different because I liked this creation just the way it was, while unintended, the results were delicious.

These “breakfast cookies”, as I decided to call them, are not very sweet at all. They are filled with AIP friendly starch and fiber and have a touch of cinnamon spice. They will make a great seasonal accompaniment to your usual protein packed breakfast.

As you give this recipe a try this fall, in the midst of working on healing your disease or accommodating your digestive needs, allow this little treat to remind you that while things don’t always go as planned in life sometimes that is ok because we may make it through the heat of the bad times and come out better than we could have ever dreamed.

 

Chewy Pumpkin Spice Breakfast "cookie" (AIP Paleo)Chewy Pumpkin Spice Breakfast Cookies

Ingredients:

1 ¼ cup of pureed pumpkin

3 TBS of coconut oil

1/3 cup of coconut flour

2/3 cup of tapioca starch

1/3 cup of arrowroot powder

pinch of salt

½ tsp cream of tartar

¼ tsp of baking soda

1 tsp cinnamon

¼ tsp of cloves

¼ tsp ginger

2 TBS honey

 

Directions:

Preheat the oven to 400 degrees. In a large mixing bowl, combine all of your ingredients and mix until a smooth dough forms. Take a spoonful of dough and roll it into a bowl with your hands. On a lined baking sheet pat the dough to about ½ inch thickness. Brush the tops of the biscuits with melted coconut oil. Bake for 25 to 30 minutes or until the cookies are firm and golden brown. Allow them to cool and enjoy.

36 thoughts on “Chewy Pumpkin Spice Breakfast “Cookies”

  1. JLo

    I recently found that I no longer tolerate coconut flour, which has been a staple in my diet for the last four years or so – one of few foods that I did tolerate, (The list is dwindling) Any idea how I can tweak this recipe by using another flour in place of it? (Is there any other flour that can regularly be subbed for the coconut flour?) Thanks for sharing this recipe, I am hoping to be able to make some version of this and will be checking out any others you’ve shared!

    Reply
      1. Samantha Post author

        Unfortunately, I really can’t recommend a substitute. So far I haven’t found a flour the behaves similarly enough to substitute. I am sorry.

  2. Mona

    I loooooove these!!! I have used them with jam and bacon, with apple/chicken hotdogs, and my new favourite is as ‘hamburger bun’ with burger, avocado and mushroom!!! also love how its so easy to make these!!

    Reply
  3. Laurie

    Slice these in half to make thin discs, put a slab of leftover Thanksgiving turkey and a dab of aip cranberry sauce in between them, and you have a wonderful sandwich!!!

    Reply
    1. Samantha Post author

      Yes, the cream of tartar is the acidic agent that interacts with the baking soda to mimic the reaction of baking powder. Omitting it will not work. You could try adding in another acidic agent like lemon juice, but I can’t gaurantee the results.

      Reply
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  5. April

    Samantha, I am really looking forward to trying these! P.S.- I love the way you write and think – like other goals for your blog. As eating this way has changed so many of my views on the things you mention, as well! Thanks again for sharing everything-including the recipe!

    Reply
    1. Samantha Post author

      You can try it, but it may make the final result softer than with coconut oil since olive oil is still liquid at room temperature. If you can have palm oil, that may be a good alternative to coconut oil as it still becomes a semi solid when cool or at room temperature.

      Reply
  6. Lo

    These didn’t turn out well for me. The texture was off putting and were very gummy. I know tapioca tends to do that but they didn’t look like your picture. Was that caused by possibly over mixing or maybe working too slow with the coconut flour (I read somewhere you need to work fast when baking with coconut flour?)? I also melted the 3 TBS coconut oil- was I not supposed to? The only substitution I made was maple syrup for the honey. Thank you

    Reply
    1. Samantha Post author

      It sounds like your batter may have been slightly too dry. If you used honey that may have made the difference because honey is thicker than maple syrup. I am so sorry that they didn’t work out well for you.

      Reply
  7. Ann BARTHOLOMEW

    Samantha;

    In your comment you mention the difference in using honey instead of maple syrup, but the recipe calls for 2 Tablespoons of honey….

    Reply
  8. Lynn

    I used the ingredients in the recipe…batter was wet…never got into “smooth dough form”. Ended up with an uncooked inside with a very well down outside…not edible. I used all of the 3Tbsp of coconut oil in the dough…and extra for brushing the tops…was this incorrect? Also mine ended up thicker than those in your pictures, even though I had patted the dough to less than the recommended 1/2″. Help.

    Reply
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  10. Amanda Hicks

    These ended up surprisingly good. Just a hint of sweetness. I could see using these with some savory filling or dip. A very nice and easy way to get in some extra carbs as I’m struggling with that.

    Reply
  11. Melissa

    These were so amazing. I cooked them super thin and they did turnout generally like cookies. I then took 2, put some bacon in between and dipped my “sandwich” in applesauce. Best breakfast ever!!!

    Reply
  12. Ann

    These turned out well, chewy just like the name suggests! Perfect with bacon, sausage or fruit butter. I’m thrilled to have a bread- like treat for a change!

    Reply

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