Print Recipe

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!