Breakfast Cookies? YES PLEASE!
I love cookies. They might be my favorite dessert. It’s actually a toss up between cookies, cake, and brownies which makes up like 75% of dessert options. I digress…I also like a very simple breakfast because as much as I would like to make more time for breakfast, I don’t. So when I started seeing recipes for breakfast cookies it sort of felt like a revelation.
I’m really excited to share this particular recipe with you because it’s really yummy. The texture and flavor combination is super duper satisfying. And they’re also nutritious. They contain this awesome blend of whole grains, fiber, and healthy fats. I like decadent baked goods as much as the next girl (have you been to Ohlin’s Donuts???) but for a quick breakfast option that’s rooted in solid nutrition for the day to day, this will be a new go-to.
I like to pair a cookie or two with yogurt and fruit for a balanced meal. They also make a totally lovely snack mid-afternoon without the sugar rush that leaves you feel kind of sleepy. If you make them, let me know what you think!
To be clear, I didn’t develop this recipe. I found it at random on this website. But my linking to the recipe is not necessarily an endorsement of the site, I haven’t read anything else on it!
1/2 cup melted coconut oil
1 teaspoon vanilla extract
3/4 cup pumpkin puree
1/3 cup maple syrup
1 1/2 cup whole wheat flour
1 cup rolled oats
1/4 cup flaxmeal (ground flaxseeds)
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
Pinch of salt
1 cup raisins
Preheat oven to 350°. Line a baking sheet with parchment paper, set aside.
In the bowl of a mixer fitted with the paddle attachment, add in the coconut oil, eggs, vanilla, pumpkin, and maple syrup. Mix on medium until well-blended.
Add in the flour, oats, flaxmeal, baking soda, cinnamon, cloves, nutmeg and salt. Mix on medium until well-blended.
Fold in the raisins using a wooden spoon.
Drop rounded tablespoonfulls onto the prepared baking sheet, leaving about an inch between cookies. Bake in preheated oven for 12-15 minutes, or until golden brown and solid. Let cool for five minutes on baking sheet, then transfer to a wire baking rack to cool completely.