Yes, you heard me right: cookies for breakfast. Now I’ve got your attention, don’t I?!
I have found that this is a really quick and easy recipe that isn’t fussy, and leads to a yummy, portable, nutritious breakfast. Plus, it’s really easy to change up the recipe to include whatever you and your family like, and use up whatever is left over in your pantry!
Everything But the Kitchen Sink Power Breakfast Cookies
Makes approx. 3 doz.
1 C pumpkin purée (NOT pumpkin pie filing! The plain stuff!)
1 C peanut butter (I used natural, but you don’t have to)
1 C honey
2 tsp vanilla
2 C old fashioned oats
1 C flour (could be white or whole wheat, whichever you prefer)
1 Tbsp cinnamon
1/2 tsp baking soda
2-3 C mix-ins (use as much or as little as you like, and whatever add-ins are your fav!)
Pre-heat oven to 350F.
Combine pumpkin, PB, honey, and vanilla and blend. Add oats, cinnamon, soda, and flour and keep mixing. When thoroughly combined, add mix-ins.
Spoon on to cookie sheets using a tablespoon-sized scoop.
Bake for 8-12 minutes (around 10 on my own oven).
* Keep out only as many as you can eat in 4-5 days, or they will start to go mold, since this recipe uses very fresh and perishable ingredients. Store in an airtight container and freeze the rest for later. Or, share with friends! 🙂 I like to put my extras into sandwich bags in pairs, and remove a bag before I go to bed so that they are ready to eat or pack in my purse by morning!
* For mix-ins I used raisins, unsweetened shredded coconut, hemp hearts, insulted sunflower seeds, chopped pecans, and semi-sweet chocolate chips; around 3 C total. These would also be great with dried berries, chopped almonds or walnuts, flax seeds, pumpkin seeds, banana chips…really, whatever you can dream up!