Holiday Breakfast Cookies

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You know what one of my greatest pleasures in life is? It’s waking up on a holiday morning and eating something dessert-y, something sort of “naughty” for breakfast with a warm mug of tea while snuggling with my family. There is almost nothing else in this world that brings me as much happiness and simple joy.

Having dessert for breakfast isn’t all that easy on AIP though. I want that same enjoyment and fun of eating a treat first thing to get into the holiday mood, to mark the day as special and separate from other days, but I’m also just not going to start my holiday with cheesecake or a pastry guaranteed to make me feel like dirt an hour later. My priorities are different now!

That’s how I came up with this Holiday Breakfast Cookie. It has all the traditional holiday flavors, it’s crumbly outside and chewy inside, and it gives just the right amount of pleasure without overdoing it and turning my special moment into a holiday ruined. Bake some for Santa this year and steal one with your mug of tea before the kids wake up!

4.0 from 1 reviews
Holiday Breakfast Cookies
Prep time
Cook time
Total time
Serves: 12
  1. Preheat the oven to 375 degrees F. Line baking sheet with parchment paper and set aside.
  2. Combine flour, baking soda, salt, cinnamon, and gelatin in medium bowl.
  3. Beat oil, sugar and maple syrup in large bowl with electric mixer on until well blended. Add pumpkin and vanilla extract. Mix on low until combined.
  4. Stir in flour mixture. Fold in cranberries (or raisins).
  5. Use approximately 1-2 tablespoon-sized scoops to place dough onto baking sheet, gently pressing down on each.
  6. Bake for 9 minutes, then begin checking every 2 minutes until they reach desired firmness (they will get firmer as they cool, so do not over bake).


About Angie Alt

Angie Alt is part of the blogging duo behind Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with Celiac and other autoimmune diseases; one creative, nutritious meal at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She’s also a world traveler who has been medically evacuated from two foreign countries. Strategizing worst-case scenarios is now something of a hobby. She is a Certified Health Coach through the Institute for Integrative Nutrition and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol. You can also find her on Instagram.


  • Jen Ortega says

    Hi Angie!!

    Quick question: I tried this recipe yesterday with my kiddos. However, the “batter” was more like a “crumble.” I ended up adding in additional pumpkin, maple and melted coconut oil to get closer to a cookie batter. They still tasted great!! But I was wondering if there was a typo in the recipe? Should I have used melted coconut oil instead of solidified?? I want to try again!! Thanks! Jen

    • Angie Alt says

      Hi Jen! Glad they worked out. There isn’t a typo, but I have found that these cookies can be really sensitive to humidity (they turn out a lot different for me when it’s dry in my house from running the heat, for instance). Thanks for telling us how you were able to troubleshoot!

  • Katie says

    Instead of using parchment paper, could silicone liners be used safely?

    • Angie Alt says

      I think some folks do use them and from my perspective they are fine.

  • Marie says

    I am out of cassava flour (I used it all up on this recipe over the holidays) 🙂 What could I substitute with and would these turn out?

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