Turmeric Pumpkin Breakfast Cookies {Gluten-Free, Sugar Free, Dairy Free}

This is the easiest pumpkin cookie recipe you will find on the Interwebs. And it’s so easy to adapt and adjust that you can keep making it again and again and not get sick of it.


Options for some yummy adjustments:

  • Chocolate Pumpkin Cookies: Add 1 Tbsp of cacao powder and chocolate chips
  • Peanut Butter Pumpkin Cookies: Add 2 – 3 Tbsp of Peanut butter and some maple syrup. I would probably omit the turmeric in these 🙂
  • Pumpkin Banana Cookies: Sub half the pumpkin puree for a mashed banana. Or, simply add a mashed banana, then add more oats as necessary – more cookies this way!


The thing is, the pumpkin and the oats and either the flax or the egg to hold it all together nicely are really the key ingredients here. Anything else is up for play, and I encourage you to experiment with whatever you are craving!


One thing to note is that while pumpkin has a delicious natural sweetness on its own, if you don’t add any sweetener, these will definitely lack the sweetness you may be used to. If you have a sweet tooth, I recommend a couple Tbsp of maple syrup or honey. If you are looking for more of a breakfast than a cookie or completely sugar-free option, you can omit this too!


Don’t forget to tag me and use #thegranoladiaries in your recreations!


  • 3/4 – 1 C pumpkin puree
  • 1 egg
  • 1 – 2 Tbsp ground flax seed
  • 1 Tbsp sunbutter or nut butter of choice
  • Optional: Maple syrup, honey, coconut sugar


  • 1 – 1 3/4 C Rolled Oats
  • Spices of choice (I recommend turmeric. pumpkin pie spice, cinnamon, salt)
  • Mix-ins of choice (I recommend pumpkin seeds, cranberries, goji berries, cacao nibs…)


  1. Mix all wet ingredients in bowl
  2. Add Oats, 1 C to start, then 1/4 C at a time, until you reach a thick, cookie-dough like consistency. Feel free to use more or less than the 1.75 Cups.
  3. Fold in mix ins of choice.
  4. Bake for 10 – 15 minutes. Allow to cool slightly before digging in. Store in fridge for 1 week or freezer for months!


Paleo Pumpkin Cookies (Gluten-Free, Refined-Sugar Free)



Happy first week of fall!!! You know what that means: you are about to see pumpkin recipes popping up everywhere.

While the Starbucks Pumpkin Spice Latte is packed with sugar and known as not being the healthiest drink, don’t let that deter you from Pumpkin all together. Pumpkin is an incredibly healthy food, with so many benefits. Adding it to your soups, smoothies, and baked goods will make for an incredibly nutritious and delicious fall!


Among the health benefits of pumpkin:

  • Fiber ( feel full, heart-healthy)
  • Vitamin A (good for vision)
  • Beta-carotene (cancer-fighting properties, keep skin young and healthy)
  • Potassium
  • Vitamin C


By The Granola Diaries


  • 1 egg, room temperature
  • 2 heaping tbsp cashew butter (or almond butter)
  • 2 Tbsp maple syrup
  • 1 tsp vanilla
  • 1/2 C pumpkin puree
  • 2 C almond flour, preferably blanched
  • 1 tsp. baking soda
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • Pinch of salt
  • 1/4 C chocolate chips, pumpkin seeds, walnuts, or other mix-in of your choice


  1. Mix all wet ingredients (eggs through pumpkin puree) in a bowl.  Add the almond flour, baking soda, spices, and mix to combine. Fold in any add-ins.
  2. Refrigerate for ~10 minutes since dough will be very sticky. Preheat oven to 350 degrees and line a cookie sheet.
  3. Form balls and flatten onto cookie sheet. Bake for 12 minutes. If you like softer cookies, remove and let cool. For a crispier cookie, let the cookies sit in the oven (off) for about 5 – 10 more minutes.

Don’t forget to tag me and use @thegranoladiaries to show me your recreations on Instagram!


  • Blanched almond flour will give a much smoother cookie. I used almond meal in the cookies in the photos, and you can see they have a bit more of a “grainy” texture.
  • These are not as sweet as traditional cookies. If you are looking for a sweeter cookie, add more maple syrup (1 – 2 Tbsp), or a few tbsp. of coconut sugar.


Vegan Breakfast Zucchini Muffins {Gluten Free, Sugar Free, Dairy Free}

I have been making a LOT of banana breads recipes and needed to change it up. These zucchini muffins are the perfect zucchini season treat!



Oats, almond milk, flax seed, almond butter, zucchini… the ingredients are basically the exact same as Zucchini Oatmeal (or #Zoats), so there is no need to feel guilty eating these for breakfast!


If you like things sweeter, or like to add maple syrup to your oatmeal, feel free to add it to these muffins as well. I personally love how they taste without the added sweetness, but its all personal preference!

Another option for a touch of sweetness… COCONUT BUTTER!


Daaaaang, its so good. And after I topped these muffins and put them back in the fridge, the coconut butter hardened, which reminded me of the frosting on cinnamon rolls. Only better.  I used homemade Coconut Butter which is the simplest thing to make, but you can also buy it in most grocery stores!



Remember to store these in the fridge to consume within a week, or store in the freezer for a couple months if you won’t be eating them right away! (Though I somehow doubt that’s true!)




  • 1 – 2 medium zucchini
  • 1 flax egg (1 Tbsp Flax, 3 Tbsp warm water)
  • 1/2 C Almond milk
  • 1/2 C Almond butter
  • 1 Tsp vanilla
  • 1 Tsp Apple Cider Vinegar, or fresh lemon
  • Generous dash of cinnamon


  • 1 C Oat Flour
  • 1 Tsp baking powder
  • Dash of salt


  1. Oven to 350 degrees and grease/line a muffin tin. Make Flax egg and set in fridge to set for 5 – 10 min.
  2. Shred the zucchini over a towel and squeeze out excess moisture.  Combine zucchini and all wet ingredients in a bowl and stir.
  3. Stir in dry ingredients.
  4. OPTIONAL: Fold in any add-ins, should you wish to add anything. (I.e. choppped walnuts, cacao nibs, raisins, coconut shreds).
  5. Bake in oven for 20 – 23 min. Check that a toothpick/fork inserted comes out clean. Let muffins cool for 10 – 15 minutes. Store in fridge for up to 1 week or freezer for longer.

Remember to tag me and follow me on Instagram @thegranoladiaries for new delicious recipes!


The BEST Healthy 3-Ingredient Waffles {Gluten Free & Sugar Free}


With a superfood high protein secret ingredient…

Cottage cheese!

And, if you aren’t a cottage cheese fan – no problem, you can’t even taste it, but you can still get all the amazing health benefits!


Its true that there are tons of cottage cheese pancake/waffle recipes all over the internet already, but I wanted to get to the base of the batter, find a super simple ratio that worked, and work my way from there playing with variations and flavors. I’ve seen lots with added banana and nuts, which I’m sure would be delicious, or lots of added flours, sugars, and milks, which I’m sure result in a wonderful waffle as well.  But I like to keep things as simple as possible. Then you can have more fun with toppings! 🙂


The ratio is really 1:1:1 for eggs, oats, and cottage cheese. Put in a blender. Let thicken for a few minutes. And done! The potential for creativity here comes with the eggs: how many yolks and how many whites? I worked with what I could fit into a 1 cup measurement.


The “additions” of the recipe call for cinnamon and flavor, to boost the flavor a bit; baking powder to help with that fluff factor; and a touch of coconut oil, which I find helps the waffle not stick, and creates a nice crispy outside. All of these are technically optional, but I recommend them.


This recipe will make a good number of waffle, depending on the size of your waffle maker. I found one waffle enough to fill me up all morning, since these are packed with protein and fiber! Pro tip: Freeze the rest, and heat up in your toaster for a quick breakfast another time.

As always, please tag me and use #granoladiaries in your creations. Looking forward to some more delicious #WaffleWednesdays!



  • 1 C oats
  • 1 C Cottage Cheese
  • 4 egg whites + 2 eggs*
  • 1/2 tsp baking powder
  • 1/2 – 1 tsp coconut oil
  • Dash of cinnamon
  • Dash of vanilla (about 1/2 tsp)
  • Optional add ins: berries, coconut, chocolate chips, nuts…

Blend all ingredients in blender until combined. Stir in add-ins, if using. Let rest for ~10 minutes to thicken, while you heat your waffle maker. Make according to your waffle maker’s directions!

*NOTES: Feel free to play with the ratio of eggs to egg whites, as long as your liquids measure to ~1 cup! I personally find the above ratio works best.