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 3 reviews
Holiday Breakfast Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
Instructions
  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.

19 comments

  • 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

      Katie-
      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?

    • Angie Alt says

      Marie, you can experiment w/ other flours, but honestly I don’t know. I have only used this recipe w/ cassava flour, because I know it works consistently.

  • Carrie says

    I haven’t yet ordered the Great Plains gelatin. Woukd Knox gelatin work for the time being? I plan to order it but want to make these now. Thanks!

    • Angie Alt says

      Carrie, you could use Knox. I use the other because I think it is a higher quality product, but I understand that it can be expensive to purchase.

  • Laura says

    I noticed you have gelatin in both your cookie recipes–is it really necessary or just a healthy additive? It’s so expensive, what else can you use the gelatin for? And I’m curious about your answer to the question above about using plain knox gelatin too. Thanks so much!

    • Angie Alt says

      Laura-
      It is acting an egg replacement. The gelatin, along w/ the other sources of moisture in these recipes, helps the cookie set as it cools. There are other common foods that are used as egg replacers, but they change the consistency & overall recipe dramatically (like applesauce or mashed banana).

  • Carolyn Denny says

    Hi, Angie. Can I double the maple syrup and leave out the coconut palm sugar?

    • Angie Alt says

      Carolyn-
      You can try, but I think your cookies will lose consistency, because of the liquid. You might have to increase the dry ingredients to compensate. Let me know if you have success!

  • Cindy King says

    I tried the recipe and the taste was delicious, just the right amount of sweetens to satisfy my snack craving. However, the dough was very crumbly and the cookies fell apart. After baking they looked more like granola bits than cookies. I followed the recipe as written, any suggestions?

  • Tom Jackson says

    I just made these and I used tapioca starch instead of cassava flour, as it’s much cheaper. They taste great, but they have a gummy texture. Are they supposed to be this way?

    • Angie Alt says

      Tom-
      Tapioca & cassava are from the same plant, but do not act the same way. Tapioca helps things “thicken” which is why you got the gummy texture. I hope you’ll give it another try w/ cassava.

  • LIDIA says

    IS TIGERNUT FLOUR PART OF AIP DIET?

    • Mickey Trescott says

      Hi Lidia,
      Yes, tigernut flour is allowed in the elimination phase as it is not actually from a nut, it is from a tuber. Hope it helps!

  • Katherine says

    could i use macadamia nut oil instead of coconut?

  • Lisa says

    These are great cookies but very sweet to me. Would they be ok to eat for breakfast on their own? I think that they for more into the desert category and should be eaten sparsley.

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