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 cookies
- 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
- Preheat oven to 375°F.
- In a large bowl, mix together ground flax and water. Let mixture sit and thicken while you assemble the dry ingredients.
- 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.
- In the large bowl with the flax, add pumpkin puree, sugar, and coconut oil. Mix well.
- Fold the dry ingredients into the wet in two portions. Fold in the chocolate chips.
- 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.
- 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!