these cookies are big, soft, and perfectly packed with yummy things like peanut butter, pumpkin puree, toasted pecans and raisins.
These cookies may be a mouthful to say, and I didn’t even include the fact that there are also raisins in them. So yeah. There are raisins. But there is also pumpkin purée, peanut butter and lightly toasted pecans, and those things seemed more important. Shout out raisins though, as I always say, they’re nature’s candy (and incidentally my favourite “candy” these days too).
Okay so I’ve actually been working on pumpkin pecan scones but I was nottttt feeling the recipe after trying it three damn times so on the fourth try I decided I was done trying and made these bad boys instead. And look how they turned out. LIT. So sometimes it’s okay to scrap whatever it is you’re doing and just start fresh. Albeit, that advice may not be entirely w accurate cause I didn’t start entirely fresh, I continued on the pumpkin pecan bandwagon, and I tweaked the recipe so that it no longer included almond flour and coconut flour, opting for a breakfast cookie instead of a scone. Clearly it was the best decision of my life.
These are my new favourite cookies, for breakfast or otherwise, but it makes me especially happy to eat these at breakfast with a warm cbd tea or weak coffee. They’re made with cashews, pumpkin purée and peanut butter and they’re packed with both pecans and raisins so they are clearly loadedddd with goodies and healthy protein and fats from all those nuts. I wanted them on the sweeter side even so, so I added a 1/2 cup of honey, but you can experiment with adding less (1/3 cup would certainly be okay) if you prefer.
Also, if you are going to enjoy these cookies for breakfast, they are superior when slightly warmed in the oven; they’ll get an added little crisp to the outside layer while remaining perfectly soft and chewy inside, with momentary crunches thanks to the toasted pecans. These cookies also freeze extremely well and could easily be enjoyed frozen cold if that’s your thing (it’s my thing, I’m a weirdo) (to be clear though, I also enjoy warm and fresh-out-of-the-oven cookies, I am not thatttt weird).
If you’ve got some pumpkin purée that needs to be used up, or if you want to simply add a new cookie (!) to your morning routine, then definitely try these cookies. Did I mention they also have perfect texture/cookie consistency and PB undertones to the carry the pumpkin? Yeah.
So, I guess if you’ve made it this far, you might as well keep going and scroll down to the full recipe, and drop me a comment and rating below if you try them- it means a lot and is super helpful! Follow me on IG for more grain free rambling about nothing (it’s what I do best actually!) @grainfreee.
A few more recipes if you’re looking for some yummy cookie ideas:
- ALMOND BUTTER & GRAPE JELLY THUMBPRINT COOKIES
- SOFT & CHEWY N’OATMEAL RAISIN COOKIES (CASHEWS)
- “MOLASSES” MONSTER COOKIES (COCONUT FLOUR)
- SHORTBREAD COOKIES (ALMOND FLOUR)
- BREAKFAST COOKIES (COCONUT FLOUR)
pumpkin pecan peanut butter breakfast cookies: ingredients
- 1 cup raw cashews
- 1/2 cup pumpkin puree
- 1/2 cup honey
- 1/2 cup peanut butter
- 1+1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/2 tsp ginger
- 1/8 tsp allspice
- 1 tsp pure vanilla extract
- 1 egg
- 1 cup raisins
- 1 cup pecans, chopped, tossed in the ingredients listed below
- 1 tbsp honey
- 1 tbsp pumpkin puree
- 1 tsp cinnamon
pumpkin pecan peanut butter breakfast cookies: how to
- start by tossing your chopped pecans in a mixture of 1 tbsp of honey, 1 tbsp of pumpkin puree and 1 tsp of cinnamon, and then toast in a preheated oven at 320 for 15 minutes until lightly fragrant.
- next, blend your cashews in a food processor until they resemble a crumbly flour texture.
- add in your spices and baking soda and continue blending, add in the peanut butter, pumpkin puree an continue to blend.
- add in the wet ingredients; the pure vanilla extract, honey and egg, and scrape down the edges as needed, blending until smooth.
- remove the blade and fold in the toasted pecan pieces and the raisins, combine well.
- on a parchment paper-lined baking tray, prepare your cookies, using two tbsp of cookie dough approx per cookie. flatten each with a damp palm of your hand slightly.
- bake in a preheated oven at 330 for 20-25 minutes.
pumpkin pecan peanut butter breakfast cookies
Ingredients
- 1 cup raw cashews
- 1/2 cup pumpkin puree
- 1/2 cup honey
- 1/2 cup peanut butter
- 1+1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/2 tsp ginger
- 1/8 tsp allspice
- 1 tsp pure vanilla extract
- 1 egg
- 1 cup raisins
- 1 cup pecans, chopped, tossed in the ingredients listed below
- 1 tbsp honey
- 1 tbsp pumpkin puree
- 1 tsp cinnamon
Instructions
- start by tossing your chopped pecans in a mixture of 1 tbsp of honey, 1 tbsp of pumpkin puree and 1 tsp of cinnamon, and then toast in a preheated oven at 320 for 15 minutes until lightly fragrant.
- next, blend your cashews in a food processor until they resemble a crumbly flour texture.
- add in your spices and baking soda and continue blending, add in the peanut butter, pumpkin puree and continue to blend.
- add in the wet ingredients; the pure vanilla extract, honey and egg, and scrape down the edges as needed, blending until smooth.
- remove the blade and fold in the toasted pecan pieces and the raisins, combine well.
- on a parchment paper-lined baking tray, prepare your cookies, using two tbsp of cookie dough approx per cookie. flatten each with a damp palm of your hand slightly.
- bake in a preheated oven at 330 for 20-25 minutes.