Google Amy's Cooking Adventures: Pumpkin Chocolate Chip Breakfast Cookies

Thursday, November 21, 2019

Pumpkin Chocolate Chip Breakfast Cookies



A few weeks ago, I shared some amazing pumpkin muffins that are really more like pumpkin cupcakes, but I would totally serve them for Thanksgiving breakfast anyway, because Thanksgiving is an eat-a-thon anyway, so why not start off with a dessert-like breakfast?

But if you want to make more responsible choices before tucking in to turkey, I also have a tasty (and healthy!) breakfast cookie to share today!

And even though there’s pumpkin here, they’d be amazing year-round.


The cookies are sweet enough to satisfy and packed with enough whole grains to assuage any guilt of eating a cookie for breakfast!


Pumpkin Chocolate Chip Breakfast Cookies

1 cup old fashioned oats
¾ cup whole wheat flour
¼ cup ground flax
2 tablespoons chia seeds
1 teaspoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon salt
½ cup coconut oil, melted
½ cup honey
¼ cup pumpkin puree
1 teaspoon vanilla
½ cup chopped walnuts (or pecans)
¼ cup mini chocolate chips


Preheat the oven to 325 degrees F and line baking sheets with parchment paper or silicone mats.

Place the oats, flour, flax, chia, cinnamon, baking powder, and salt in a large mixing bowl and stir to combine.

In a separate bowl, whisk together melted coconut oil, honey, pumpkin puree and vanilla.

Stir the wet ingredients into the dry.   Stir in the walnuts and chocolate chips and set aside for 5 minutes to allow some of the liquid to be absorbed by the binding ingredients (chia and flax).

Use a large scoop (about 3 tablespoons) to measure out the dough into balls.  Place on the prepared pans and flatten slightly with your palm.

Bake for 18-20 minutes or until lightly browned around the edges.


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