Nothing says fall like pumpkin! These chewy breakfast cookies allow you to embrace the pumpkin baking tradition without a lot of sugar and fat. While nicknamed “breakfast cookies” because of their appearance, they are full of good-for-you ingredients. Unlike most recipes for breakfast baked goods, this one doesn’t require flour, white sugar or eggs. Mashed bananas and pumpkin puree provide natural sweetness and allow the ingredients to bind together. Oats give them a chewy texture and, along with the ground flaxseed, are a great source of fiber.
While these cookies are a wonderful complement to a cup of tea or coffee on a lazy morning, they’re also ideal for a healthy and convenient weekday breakfast. One batch makes 14 cookies, and a serving of one or two cookies will keep you full for quite a while. Open a can of pumpkin puree to make Pumpkin Oatmeal Pancakes over the weekend. Then, finish the can making these breakfast cookies. You’ll have breakfast for the next week! No heating or utensils are necessary, so these cookies are great for an on-the-go breakfast. They’re perfect for grabbing something easy for your morning commute. And because they look like cookie treats, kids will also like them for a quick and healthy breakfast before school.
- 2 ripe bananas, mashed until creamy (a food processor works best)
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon agave nectar (optional for a little extra sweetness)
- 1 1/2 cups old-fashioned oats, uncooked
- 3/4 cup flax seeds, ground (optional)
- 1/2 cup dried cranberries
- 1/3 cup walnuts, chopped
- Preheat oven to 350 degrees and line two cookie trays with parchment paper. (Parchment paper is important to minimize sticking.)
- In a large bowl, combine the mashed bananas, pumpkin, vanilla, spices and agave.
- Add the oats and ground flax seeds, stirring well. Allow mixture to sit for about 10 minutes to soften the oats.
- Stir in dried cranberries and chopped walnuts.
- Drop dough on cookie sheets using a small ice cream scoop. Slightly flatten balls of dough to create circles ¼ - ½” thick.
- Bake for 25-30 minutes, or until cookies are golden and slightly firm. Cookies are chewy, so they will not get crispy edges.
- Makes approximately 14 cookies.
Ingredient note: While flaxseed doesn’t affect the taste in these cookies, it has many health benefits. Flaxseed is often found in the health food section or nut aisle of local grocery stores. In Bensalem, PA, you can find bags of flaxseed at Giant on Street Road or ShopRite on Bristol Road. Buying flaxseed whole allows it to stay fresher longer, but it is recommended that you use it ground in your recipes. You will absorb more nutrients from ground flaxseed, and it will be more easily digested. Simply grind the flaxseed in a food processor, or better, in a coffee grinder. For more on the nutritional benefits of flaxseed, click here.
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To see all of the recipes I’ve shared and other food-related articles, visit my Bucks County Food Page. You’ll find more breakfast recipes such as Pumpkin Pecan Muffins, Spiced Yogurt Zucchini Bread and Cinnamon Banana Nut Muffins. If you enjoy the Pumpkin Breakfast Cookies, you might want to try my recipe for Oatmeal Raisin Breakfast Cookies.
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