Pumpkin Oatmeal Chocolate Chip Cookies

Some days you just want cookies for breakfast. But how can you justify that to yourself? Well let’s see… Pumpkin? It’s a vegetable and there’s lots of vitamin A for your eyes (plus, it’s fall so it’s pretty much obligatory). Oats? They’re a whole grain high in fiber. Chocolate chips? Er… Okay so that last one is questionable, but all in all here’s a relatively healthy cookie recipe that you can get away with making for breakfast. 😛


Pumpkin Oatmeal Chocolate Chip Cookies

Adapted from Love and Lemons

Makes 14 regular or 28 small cookiesimage10

Ingredients

  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 2¼ + 1 cup rolled oats, divided
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • scant ½ tsp salt
  • ¼ tsp nutmeg
  • 1 cup pumpkin puree
  • ½ cup sugar
  • 1/3 cup coconut oil, melted
  • 2/3 cup semisweet chocolate chips

Directions

  1. Preheat oven to 375°F.
  2. In a large bowl, mix together ground flax and water. Let mixture sit and thicken while you assemble the dry ingredients.
  3. Blend 2¼ cups rolled oats into oat flour. In a medium bowl, combine this oat flour with 1 cup whole rolled oats, baking soda, cinnamon, salt, and nutmeg.
  4. In the large bowl with the flax, add pumpkin puree, sugar, and coconut oil. Mix well.
  5. Fold the dry ingredients into the wet in two portions. Fold in the chocolate chips.
  6. Scoop 3 tbsp of dough per cookie (or 1.5 tbsp for small cookies) onto a lined baking sheet. Press the mounds of dough down slightly as the cookies will not spread during baking.
  7. Bake for 17 min (15 min for small cookies) or till a toothpick comes out clean. Enjoy warm or for added moistness, store in an airtight container overnight and enjoy for breakfast!

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