Grain Free Pumpkin Raisin Breakfast Cookies :: Kid Friendly & Freezes Great!

Get out the door fast with breakfast cookies made with sweet pumpkin and warm fall spices to make any school morning more cozy!

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The joy {and busy-ness!} of autumn…

…has made me really re-think my morning routines! This is my first year of having all 3 kids in school at least part time, and I will be honest in saying that I envisioned having a little more time to sip my coffee every morning! That is just hasn’t proven to be the case yet with 3 sets of field trips speckled through the month, projects to be done, after school activities, and of course lots of fun fall family outings to be had!

Keeping up but slowing down to savor

One busy morning it finally hit me. We had already made it to the middle of September, and I hadn’t made one pumpkin thing in my kitchen. I also had gotten into a rut of the same sort of breakfast routine every day. Nourishing? Yes. But savoring this season that we only get to enjoy a couple months out of every year? No!

So I set out to create a special something for breakfast that would help us enjoy the season, but not leave momma stressed for time on a school morning.

Breakfast Cookie Fridays!

Oh yes! It’s a thing, dear friends!

A few years back, I instituted “breakfast cookie Fridays” not only as a fun way for my girls to end the school week, but also as a way for myself to be kicked back and enjoy my coffee a little longer on a Friday morning. I set up a “breakfast bar” with a tray of breakfast cookies, a bowl of hard boiled eggs, and hot tea or raw milk to drink. The girls help themselves and I am hand free. It is a beautiful thing!

A new breakfast cookie Friday addition with a fall twist!

So in my intentional decision to savor the fall despite our busy schedule, these pretty little pumpkin raisin breakfast cookies were born! Warm spices with sweet pumpkin and maple syrup make for a cozy morning with a cup of tea or coffee (or my favorite pumpkin spice latte?!). I’m telling you, your kitchen is going to smell *amazing* after baking these simple little cookies off!

We have been enjoying them over the last few weeks while I perfected the ingredient ratios and tried some swaps, and the girls have finally given me the big 2 thumbs up for being post-worthy!

Ingredient notes and swaps!

• Keep your eyes peeled in the ingredients for how to swap out the nuts. I have made a couple batches all seed based, and they taste so good! Even if you aren’t nut free, sometimes it’s nice to rotate around and get some nutrients from seeds you don’t have often.
• These breakfast cookies are naturally egg (and dairy) free too! Pumpkin makes a great egg replacer, and the flax seed meal also provides a natural bind so that I could skip the egg.
• I have made 1 batch with a good few tablespoons of grassfed collagen for extra protein and gut nourishment. They turned out great, so that is an addition you can put in if you wish!

Embrace the fall, my friends!

I sincerely hope I’ve sparked a bit of thought into you to enjoy this season, dear momma. The kids will remember these warm smells coming from the kitchen as they get older, and I’m telling ya…as my oldest nears more pre-teen ages, I’m starting to be more aware of the need to be intentional at memories versus the survival mode that the newborn years were! Embrace this change of season!

Print Recipe

5 from 13 votes

Grain Free Pumpkin Raisin Breakfast Cookies

Get out the door fast with breakfast cookies made with sweet pumpkin and warm fall spices to make any school morning more cozy!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Breakfast

Cuisine: American

Keyword: grain-free breakfast cookie recipe, grain-free breakfast cookies, pumpkin raisin breakfast cookies

Servings: 12 cookies

Author: Renee - www.raisinggenerationnourished.com

Ingredients

• 1 cup finely shredded unsweetened coconut If you have a coconut allergy and can handle some grain, rolled oats or sprouted oats will work
• ½ heaping cup walnuts Swap for an even ½ cup of sunflower seeds if you are nut free
• ½ heaping cup pecans Swap for and even ½ cup seeds of choice here if you are nut free
• ¼ cup pepitas pumpkin seeds
• ¼ cup flax seed meal chia seeds should work here too
• ½ cup raisins
• ¾ cup pumpkin puree
• ¼ cup nut or seed butter of choice I've made these with almond butter, tahini, cashew butter, and almond butter. Sunflower seed butter should be fine too.
• 1/4 – 1/3 cup pure maple syrup Raw honey would work here too. I think the warmth of the maple syrup works well with the pumpkin and pumpkin spices!
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• ¼ tsp sea salt

Instructions

• Pre-heat the oven to 350 degrees.
• Coarsely chop the walnuts, pecans, and pepitas. (I like to buzz them up in my food processor to get coarse bits.)
• Put all the ingredients into a medium mixing bowl and combine well with a spatula.
• Form the dough into cookies using your hands, and place on a Silpat or parchment paper lined baking sheet.
• Bake for 25-30 minutes at 350 degrees. Let the cookies cool 10 minutes on the cookie sheet, and then transfer to a cooling rack to cool further (or you may eat them before they cool!)

More real food PUMPKIN recipes you might like:

• Cinnamon Pumpkin Granola
• Busy Momma Gluten Free Pumpkin Pie
• Pumpkin Baked Oatmeal Cups
• Stuffed Pumpkins
• Roasted Pumpkin Soup
• Sweet & Smokey Pumpkin & Chicken Corn Chowder
• Roasted Garlic & Pumpkin Pasta with Sage & Thyme Meatballs

LOVE the idea of BREAKFAST COOKIE Friday’s?! Here are more recipes to add to your own breakfast cookie morning rotation!

• Lemon Breakfast Cookies
• Everything But The Kitchen Sink Paleo Breakfast Cookie
• Apple Cinnamon Breakfast Cookies
• Blender Batter Cranberry Breakfast Cookies
• Molasses Protein Breakfast Cookies
• The Ultimate Breakfast Cookie