Breakfast is such an important meal, but I can barely get myself out of bed in time to take a shower, let alone make something to eat. Enter the breakfast cookie: healthy, homemade, grab-and-go breakfast that I can eat with one hand. Perfection!
My first round of breakfast cookies was based off of this Hearty Breakfast Cookie recipe, with adaptations and additions, of course. I ran out of cookies last week and needed to make some more, but this time with another twist: I wanted to use some of the pumpkin puree I made earlier this month. Pumpkin Pie Breakfast Cookies seemed like a natural choice (with mini chocolate chips!).
PUMPKIN PIE BREAKFAST COOKIES, makes about 26 large cookiesIn large bowl or stand mixer, mix until smooth: 1 1/3 Cup pureed pumpkin (fresh or canned) 1 Cup plus 2 tablespoons honey 2 teaspoons vanilla extract 2 eggs, slightly beaten 1/3 Cup milk (or milk substitute) In large bowl, combine: 1 1/2 Cup whole wheat flour 1 Cup unbleached all purpose flower 1 1/2 Cup quick oats 1 Cup rolled oats 1 Cup medium shredded coconut (unsweetened) 1/2 Cup oat bran 1/4 Cup wheat germ 1/4 Cup ground flax 1/4 Cup chia seeds 1 teaspoon salt 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon ground cloves Gradually add flour mixture to pumpkin mixture and mix until well combined. Add in an optional 1/2 mini semisweet chocolate chips or shelled pumpkin seeds (pepitas). Place large scoops of dough (about 1/4 Cup) on greased cookie sheet 3 inches apart (6 cookies per cookie sheet). Flatten and slightly spread the dough into 4 inch-diameter circles. Bake in a 350*F oven for 15-17 minutes, until golden brown around the edges and firm in the center.
This version of the breakfast cookie came out nice and soft, more of a cake-like texture than a traditional chocolate chip cookie. The pumpkin flavor is subtle so even non-pumpkin-pie fans may fancy these cookies.
I keep my breakfast cookies in the freezer so they’ll be sure to stay fresh for whenever I need a quick breakfast (which is, admittedly, nearly every day during the work week). I don’t even wait for them to defrost! I can see warming these up in the microwave for a few seconds for a warm meal as the mornings continue to get colder.
If you are truly anti-pumpkin, try my other version:
Swap the pumpkin for 1/2 Cup applesauce and 1 Cup peanut butter (preferably unsweetened). Increase the milk to 1/2 Cup and reduce the whole wheat flour and quick oats to 1 Cup each. You can keep the spices as is or take out the ginger and cloves. I like to add in golden raisins and regular raisins. This version doesn’t need quite as long to bake–start with 10-12 minutes and add time if needed.