Can we talk about the fact that it’s already November? Before you know it Christmas carols will be playing on all the radio stations and New Years Eve will be knocking at your door.
I’m totally in denial about it being almost winter. I’ve yet to pull out the boots from the storage locker or find my winter hat and gloves. But I do have cookies!
Cookies that you can eat for dessert with a cup of tea, cookies that you can eat for an afternoon pick me up, and cookies that are the perfect on the go or lazy Sunday breakfast.
I did warn you in the pumpkin bread post, every dish cooked this season in my kitchen will almost always have some sort of winter squash jammed in it. And these cookies are no exception. Pumpkin adds moisture and flavour and the oats totally make these breakfast appropriate.
Perfectly soft and chewy with a just the right amount of sweetness, just like any good cookie should be. It may be winter but hey, at least we can have cookies for breakfast!
Pumpkin Breakfast Cookies
Adapted from Two Peas and Their Pod
- 1 1/4 Cups whole wheat flour
- 1/2 Tsp baking powder
- 1/2 Tsp baking soda
- 1/4 Tsp salt
- 2 Tsp cinnamon
- 1/4 Tsp ground ginger
- 3/4 cups canned pumpkin
- 1/4 cup coconut oil (melted)
- 1/4 cup brown sugar
- 2 Tbsp maple syrup
- 3 Tbsp unsweetened almond milk
- 2 Tsp vanilla extract
- 1 cup rolled oats
- 1/3 cup dried cranberries
These cookies are just as good for dessert or a snack as they are for breakfast. They also freeze great so you can enjoy a cookie any time the craving hits! Chocolate chips, raisins, and chopped walnuts would be great mix-ins in addition to the cranberries.
||Preheat oven to 350 degrees a line a baking sheet with parchment paper. |
||In a medium bowl mix together flour, baking powder, baking soda, salt, cinnamon, and ginger. |
||In a large bowl mix together pumpkin, coconut oil, brown sugar, maple syrup, almond milk, and vanilla extract. Once smooth, slowly mix in dry ingredients until combined. Then mix in oats and dried cranberries. |
||Form dough using a tablespoon measuring spoon into two tablespoon worth cookie dough balls and place and baking sheet. Flatten dough balls with your fingers or palm of your hand. |
||Bake cookies for about 10-12 minutes or until brown around the edges and firm. Let cool and the store in a container on your counter for about 2-3 days or in the fridge for up to 5 days. |