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

A cookie that is actually built for breakfast, not just tolerated at it. Cassava flour and gelatin give this one structure without a single egg, pumpkin puree keeps it soft, and dried cranberries or raisins add the kind of chew that makes it feel like a treat even though it is built on real ingredients.

Gelatin does double duty here: it helps bind the dough the way an egg would, and it is a genuinely useful ingredient to have in your pantry for AIP baking generally. Pumpkin carries beta-carotene along for the ride, so this is not just sugar and flour dressed up for the holidays.

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*