Holiday breakfast cookies: pumpkin, cassava, and dried fruit for a morning that wants dessert

Breakfast is one of the harder meals to rebuild on AIP, because eggs and grains are exactly what most people reach for first thing, and neither one fits inside the elimination phase. This cookie exists because mornings still need something to hold onto, and a good one deserves to feel like more than compliance.

Gelatin is the reason this holds together without an egg. It sets a batter the way a beaten egg would, and keeping a jar of it in the pantry pays off well beyond this one recipe. Pumpkin puree is where the moisture comes from, along with a modest, steady dose of fiber, one small thing in a cookie that is honest about being a treat first.

Double the batch and tuck half in the freezer. A cold morning when the day already feels like plenty is exactly when you want something already made, already soft, and already tasting like the holidays instead of like a project.

Ingredients

• 1 1/2 cups cassava flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1 tablespoon gelatin
• 1/4 cup coconut oil, melted
• 1/4 cup coconut palm sugar
• 1/4 cup maple syrup
• 3/4 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1/2 cup dried cranberries or raisins

Method

• Preheat the oven to 350 F and line a baking sheet with parchment.
• Whisk the cassava flour, baking soda, salt, cinnamon, and gelatin together in a large bowl.
• In a separate bowl, stir together the melted coconut oil, coconut palm sugar, maple syrup, pumpkin puree, and vanilla until smooth.
• Pour the wet ingredients into the dry and stir until a soft, cohesive dough forms. Fold in the dried cranberries or raisins.
• Scoop the dough into 12 mounds on the prepared sheet, flattening each slightly with the back of a spoon.
• Bake 14 to 16 minutes, until set and lightly golden at the edges. Cool on the pan a few minutes before moving to a rack.

*Adapted from autoimmunewellness.com*