August 14, 2018

Pumpkin Breakfast Cookies Recipe

To celebrate Thin From Within being back in stock, I’m sharing a few recipes from the book here on the blog. Click here to learn more about the book and find a copy at your preferred online or local retailer!

This is your all-in-one breakfast to-go that you can bake, store, and eat all week. Freeze them and they’ll last even longer! Just take one out of the freezer the night before to defrost and you’ll wake up to a sweet breakfast that’s literally ready when you are. The best part? These babies cover all your macronutrient needs—protein, fiber, and healthy fats—plus, they taste amazing. Bonus: Navy and I love them for an afternoon treat, too!

You can find this recipe (and many, many others!) in my book, Thin From Within!

Pumpkin Breakfast Cookies from Thin From Within

Makes 12 large cookies


  • Coconut oil to grease the baking sheet (if not using parchment paper) 1⁄2 cup almond butter (reach for natural nut butter whenever possible, with no added sugars or oils)
  • 1⁄2 cup pure pumpkin puree
  • 1⁄4 to 1⁄2 cup raw honey or maple syrup, depending on how sweet you like it
  • 1⁄2 teaspoon pure vanilla extract
  • 1 large egg
  • 2 cups plain rolled oats
  • 1⁄2 teaspoon baking soda
  • 1/3 cup almond flour
  • 2 tablespoons chia seeds
  • 2 teaspoons ground cinnamon
  • 1/3 cup raisins
  • cup chopped walnuts (optional)
  • cup chopped dates or figs (optional)


  1. Preheat the oven to 350 degrees
  2. Line a baking sheet with parchment paper or grease with coconut oil
  3. In a large bowl, mix the almond butter, pumpkin puree, honey, vanilla, and egg
  4. In a medium bowl, mix together the oats, baking soda, almond flour, chia seeds, and cinnamon
  5. Fold the oat mixture into the almond butter mixture
  6. Fold in the raisins, walnuts (if using), and dates or figs (if using)
  7. Form the mixture into 12 balls and set them 1 to 2 inches apart on the prepared baking sheet. Flatten them slightly with your palm. Bake for 15 to 20 minutes, until golden brown
  8. Store in the fridge, loosely covered, for up to 1 week

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