First off, yes, I realize I’ve been riding the pumpkin train lately with my recipe posts. But, it is fall and these babies just had to be added to the list. Creamy, cinnamon spiced pumpkin with hearty rolled oats, dried cranberries and dark chocolate morsels, pretty much the perfect bite for breakfast, or a snack too. No oil or butter keeps this tasty baked good at only 1.5 grams of fat per large “cookie”. Also, no added white flour or sugar makes this recipe a stick-with-you morning choice with the healthy fiber, pure honey and whole grains.
Healthy carbs and fiber (like in whole grains) slow and steadily regulate the digestive process keeping you fuller longer. Healthy choices like this recipe keep your stomach satisfied, as well as blood sugar more stable. That is one mouth-watering, energy producing, morning “cookie”!
The recipe makes a large batch, so you are able to freeze half, give some to friends, or have a healthy bake sale. If you have exceeded your pumpkin quota for this year, give it a try with mashed ripe banana (I personally haven’t tried it, but I’m sure is delicious).
PUMPKIN OATMEAL BREAKFAST COOKIES
makes 24 large cookies
- 2 1/2 cups WHEAT FLOUR
- 1 cup OATS, ROLLED
- 1 cup WHEAT GERM (or additional oats or healthy cereal)
- 1 tsp BAKING SODA
- 1 cup PUMPKIN, 100% PURE, canned
- 1/2 ORANGE, JUICED AND ZEST OF WHOLE ORANGE
- 2 large EGG WHITES
- 1 large EGG
- 1 cup APPLESAUCE, UNSWEETENED, natural
- 1 1/3 cup HONEY, PURE or RAW
- 2 tsp PURE VANILLA EXTRACT
- 2 tsp CINNAMON, GROUND
- 1 tsp NUTMEG, GROUND
- 3/4 tsp SALT, SEA
- 3/4 cup DRIED CRANBERRIES or RAISINS
- 3/4 tbsp DARK CHOCOLATE CHIPS
1. Preheat oven to 350 degrees.
2. Whisk together flour, oats, wheat germ, baking soda, cinnamon, nutmeg and salt in a medium bowl. Combine honey, egg, egg whites, applesauce, pumpkin, orange juice, orange zest and vanilla in a bowl with electric mixer until smooth.
3. Add dry ingredients to wet and mix together. Fold in dried fruit and chocolate until incorporated (dough will be slightly sticky).
4. Line 2 large cookie sheets with parchment paper or spray with cooking spray. Drop heaping 1/4 cup fulls of batter onto prepared baking pans, flatten slightly (or to desired thickness) with back of measuring cup or spoon. Repeat with remaining batter, leaving about 2 inches between cookies.
5. Bake for 12 minutes, or until cookies are fragrant and just starting to brown but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely. Makes 24 large cookies. Serving size: 1 cookie (actual cookie size will be larger than pictures – I made smaller servings for a sampling).
VARIATIONS: Add chopped walnuts, pecans or almonds. Try mashed ripe banana for pumpkin.
NUTRITION INFO PER SERVING: 170 calories, 1.5g fat, 10mg cholesterol, 125mg sodium, 37g carb, 4g fiber, 20g sugar, 5g protein