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!
- 1 1/2 c flour
- 1 1/2 c stoneground oats
- 1/4 c ground golden flax
- 3-4 T chia seeds
- 1/2 t Himalayan pink salt
- 1 1/2 t baking soda
- 1 T (heaping) melted coconut oil
- 1 1/4 c canned pumpkin (I prefer organic, if I can't find organic I roast my own)
- 2 t pumpkin pie spice
- 3 T raw sugar
- 2-3 T pure maple sirup
- 1 t vanilla
- 1 egg
- 1/2 - 3/4 c cinnamon chips
- Preheat oven to 350°. Line baking sheet with parchment paper. In a medium mixing bowl, combine dry ingredients, mix to incorporate all ingredients evenly.
- 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.
- 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.*
- *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.