Pumpkin Pie Breakfast Cookies (aka NomNoms)

Pumpkin Pie Breakfast Cookies (aka NomNoms)

These last few weeks have been all about the glorious pumpkin! The weather in Oklahoma has been teasing of Fall for weeks now – but inside my kitchen, Fall is in full swing. I have made the most yummy pumpkin enchiladas and streusel filled pumpkin spice muffins ((along with several other yummies not yet shared on the blog)). For today, I am SO excited to share this yummy twist on a breakfast cookie – or as I call them a “NomNom”.

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There are a few essential requirements for a breakfast “cookie” in my kitchen:

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  • there must be a healthy fat component
  • they must be low in sugar
  • high in whole grain
  • be boosted with protein
  • contain a veggie or fruit

imageI love using coconut oil for fat source. It yields a moist ((not waxy)) texture.

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The sugar components for this recipe are limited to 2-3 T of pure maple sirup ((from Funk’s Grove, IL)) and 3 T of raw can sugar.

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Chia, golden flax & stoneground oats boost the whole grain in this breakfast cookie. These grains are also inherently higher in protein than flour. So their presence is a double bonus. The mild flavor of the grains goes virtually unnoticed but leaves a wonderful crunchy texture.

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It seems as though whole grain options are pricey but I recently found these amazing stoneground oats in bulk on a great sale at Sprouts. Great deals for healthy foods are out there, so don’t panic when you see the prices. Just wait and hunt – they will go one sale. When they do, stock up and freeze the bulk items so they will last longer. One last tip: Natural Grocers has great prices on their bulk dry goods and most are organic.

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The obvious fruit/veggie component for this breakfast cookie is a great big scoop of pumpkin. Often, I have oven roasted pumpkin on hand, but I found cans of organic pumpkin puree and it worked perfectly.

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Once the dry & wet ingredients are lightly combined, time to add the secret weapon of deliciousness: cinnamon chips. The brand of these chips is Hershey’s – and they should be easy to find this time of year. Once you find them, stock up! They will be very hard to find once Spring & Summer come ((and I use them all year!)).

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A 2-tablespoon scoop is the perfect size for these breakfast cookies. I give each cookie a slight pat to flatten the mound just a bit and bake them off in a preheated oven for exactly 9 minutes. Breakfast will never be the same again! Healthy + delicious = happy momma!

Pumpkin Pie Breakfast Cookies ((NomNoms))
Yields 36
The perfect breakfast treat - full of whole grains, low in sugar with a touch of the right kind of fat...oh and it tastes like pumpkin pie.
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Prep Time
10 min
Cook Time
9 min
Prep Time
10 min
Cook Time
9 min
61 calories
10 g
5 g
1 g
2 g
0 g
24 g
88 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
24g
Yields
36
Amount Per Serving
Calories 61
Calories from Fat 12
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 5mg
2%
Sodium 88mg
4%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
6%
Sugars 1g
Protein 2g
Vitamin A
27%
Vitamin C
1%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dry Ingredients
  1. 1 1/2 c flour
  2. 1 1/2 c stoneground oats
  3. 1/4 c ground golden flax
  4. 3-4 T chia seeds
  5. 1/2 t Himalayan pink salt
  6. 1 1/2 t baking soda
Wet Ingredients
  1. 1 T (heaping) melted coconut oil
  2. 1 1/4 c canned pumpkin (I prefer organic, if I can't find organic I roast my own)
  3. 2 t pumpkin pie spice
  4. 3 T raw sugar
  5. 2-3 T pure maple sirup
  6. 1 t vanilla
  7. 1 egg
  8. 1/2 - 3/4 c cinnamon chips
Instructions
  1. Preheat oven to 350°. Line baking sheet with parchment paper. In a medium mixing bowl, combine dry ingredients, mix to incorporate all ingredients evenly.
  2. In another medium mixing bowl, combine wet ingredients. Mix thoroughly. Add the dry ingredients to the wet - stir lightly to combine. Add cinnamon chips and finish mixing. Take care not to over mix.
  3. Using a 2T scoop, drop dough onto cookie sheet leaving a few inches spacing between each NomNom. Using the palm of your hand, lightly flatten each cookie (3/4" thickness). Bake for 9 minutes. Remove and allow to cool for 1-2 minutes before serving.*
Notes
  1. *I make the dough the night before and bake the breakfast cookies to order in the morning & it can be refrigerated for 10 days to 2 weeks.
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calories
61
fat
1g
protein
2g
carbs
10g
more
Food for a Year: https://foodforayear.com/
 Want more breakfast cookie recipes from Food for a Year? Check all of the NomNoms out HERE!