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Chocolate Chunk Cranberry Pumpkin Cookies

Vegan, gluten-free cookies that are nutritious enough to eat for breakfast? Count. Me. In.

While these cookies were first crafted as a holiday treat, I’m so down to enjoy them all year round.

Anyone else?

These scrumptious lil guys start with a base of smooth pumpkin puree, creamy almond butter, and rich date syrup (I love Soom Foods).

Moist and sweet. But not tooooo sweet.

Next up: the fiber-full dry ingredients.

The almond flour I used was the result of a batch of No Waste Almond Milk – store bought works just as great!

Pumpkin flour from Live Glean is a fab addition, but feel free to sub extra almond flour, flaxmeal, etc.

The oatmeal mixture seen below has quinoa, flax, and some other goodies intermixed. Thanks Soulfull Foods for that extra nutrient boost! But standard rolled oats will also suffice.

The recipe calls for 1 tsp of cinnamon…but you know I dumped more in there…

And now for the best part – MIX INS!

I used a combo of fresh cranberries, chocolate chunks, cacao nibs, and sliced almonds.

But it’s really a blank canvas for your creativity!

Coconut would be fab. Or pumpkin seeds. Or whatever. You do you.

Shape dough into hockey pucks and place on a lined baking sheet.

These cookies don’t really spread, so no need to budget sheet pan real estate for that.

Bake until nice and golden brown (mine were in for about 15 minutes) and let cool.

The longer they cool, the less they’ll crumble.


A cool glass of almond milk is a strong pairing recommendation.

Chocolate Chunk Cranberry Pumpkin Cookies

Healthy enough for breakfast. Sweet enough for dessert. Fresh holiday flavors and rick chocolate. Can you get any better?


  • 1/2 cup pumpkin puree
  • 1/2 cup almond butter *sub any nut/seed butter
  • 1/3 cup date syrup *sub maple or honey
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1 cup Soulfull Project Super Cereal *sub rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 cup fresh cranberries *chopped
  • 1/2 cup chocolate chunks
  • 1/4 cup sliced almond
  • 2 tbsp Live Glean pumpkin flour *sub more almond four


  • Preheat oven to 350 degrees.
  • Mix together the pumpkin, almond butter, syrup, date syrup, and vanilla.
  • Add the almond flour, oats, baking powder, baking soda, and cinnamon,
  • Dump in the mix ins and stir to combine.
  • Scoop dough, form into large disks, and place on a lined baking sheet. (These cookies don't spread.)
  • Bake for 15 minutes.
  • Let them cool to avoid over-crumbling.
  • Enjoy with a cool glass of almond milk!

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