This post contains affiliate links. Click here to see what that means!
That being said, we only promote authors, products, and services that we wholeheartedly stand by!
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!
- Preheat the oven to 375 degrees F. Line baking sheet with parchment paper and set aside.
- Combine flour, baking soda, salt, cinnamon, and gelatin in medium bowl.
- 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.
- Stir in flour mixture. Fold in cranberries (or raisins).
- Use approximately 1-2 tablespoon-sized scoops to place dough onto baking sheet, gently pressing down on each.
- 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).