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”.

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

• 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

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

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.

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.

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.

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.

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!)).

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!