Bready or Not: Pumpkin Cranberry Breakfast Cookies
Pumpkin is pretty darn versatile. So far I've presented pumpkin in bar form, cake, and pie. How about something a little bit healthier that can be eaten for breakfast? This recipe has a full can of pumpkin puree, olive oil, whole wheat flour, and dried cranberries. Healthy! Good for you! And delicious!
Don't arch your eyebrow and point accusingly at that two cups of sugar. Well, okay. That might factor into the deliciousness quotient, but put it in context: this recipe makes a LOT of cookies. That sugar is distributed, and otherwise this is incredibly healthy. I actually want to try this recipe with a sugar/stevia blend to see how it turns out.
These really are phenomenally good cookies. They don't have a bland whole wheat taste. The flavors meld very well together. Another awesome thing? These cookies freeze and thaw wonderfully. Just freeze them flat on wax paper, and after they are solid, bag'em up. The night before, take out however many you want in the morning, and place them in a covered container like a cookie jar. Ta-da! Grab and go breakfast in the morning.
Like other pumpkin products, these can get sticky if they are left out for more than a day. Therefore, freezing them will do a lot to make them last longer.
Pumpkin Cranberry Breakfast Cookies
Modified from "Baked Breakfast Bars Rise, Shine" in the Arizona Republic; direct link to the recipe
Ingredients:
15-ounce can of pumpkin puree
2 large eggs, room temperature
2 cups granulated sugar
2 teaspoons vanilla extract
3/4 cup olive oil
4 cups whole-wheat flour
1 heaping teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup dried cranberries
1 cup chocolate chips [optional]
Preheat oven to 350 degrees. In a mixer, combine pumpkin, eggs, sugar, vanilla and olive oil. Don't over mix.
In a large bowl combine flour, cinnamon, baking soda, baking powder and salt. Add flour mixture to the pumpkin mixture in 1-cup batches, scraping the sides of the bowl between each round. Once all of the flour is combined, gently fold in dried cranberries and chocolate chips, if using.
Using a large spoon, drop balls of dough onto a sheet pan lined with parchment paper or a seasoned sheet of stoneware, spacing cookies a few inches apart. Bake for approximately 13 to 15 minutes. Let cool on sheet for 10 minutes to set, then move them to a rack.
Makes about 3 to 4 dozen tablespoon-size cookies.
OM NOM NOM.
Don't arch your eyebrow and point accusingly at that two cups of sugar. Well, okay. That might factor into the deliciousness quotient, but put it in context: this recipe makes a LOT of cookies. That sugar is distributed, and otherwise this is incredibly healthy. I actually want to try this recipe with a sugar/stevia blend to see how it turns out.
These really are phenomenally good cookies. They don't have a bland whole wheat taste. The flavors meld very well together. Another awesome thing? These cookies freeze and thaw wonderfully. Just freeze them flat on wax paper, and after they are solid, bag'em up. The night before, take out however many you want in the morning, and place them in a covered container like a cookie jar. Ta-da! Grab and go breakfast in the morning.
Like other pumpkin products, these can get sticky if they are left out for more than a day. Therefore, freezing them will do a lot to make them last longer.
Pumpkin Cranberry Breakfast Cookies
Modified from "Baked Breakfast Bars Rise, Shine" in the Arizona Republic; direct link to the recipe
Ingredients:
15-ounce can of pumpkin puree
2 large eggs, room temperature
2 cups granulated sugar
2 teaspoons vanilla extract
3/4 cup olive oil
4 cups whole-wheat flour
1 heaping teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup dried cranberries
1 cup chocolate chips [optional]
Preheat oven to 350 degrees. In a mixer, combine pumpkin, eggs, sugar, vanilla and olive oil. Don't over mix.
In a large bowl combine flour, cinnamon, baking soda, baking powder and salt. Add flour mixture to the pumpkin mixture in 1-cup batches, scraping the sides of the bowl between each round. Once all of the flour is combined, gently fold in dried cranberries and chocolate chips, if using.
Using a large spoon, drop balls of dough onto a sheet pan lined with parchment paper or a seasoned sheet of stoneware, spacing cookies a few inches apart. Bake for approximately 13 to 15 minutes. Let cool on sheet for 10 minutes to set, then move them to a rack.
Makes about 3 to 4 dozen tablespoon-size cookies.
OM NOM NOM.
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