Anytime the worlds of desserts and breakfasts collide, I’m happy.
Like, really happy.
It’s a rare day when I eat something savory for breakfast. Eggs happen only a couple of times a year. Breakfast burritos make me want to go back to bed. And potatoes are a lot of work at 6am.
So I stick with sweet in the morning. (Who am I kidding? I stick with sweet 80% of the time for everything)
The way I see it, a cookie is pretty much like a muffin, but less fluffy. And when you put cereal, oats, and nuts in any kind of baked good…where else could it it belong but at breakfast?
Each day this week (I know it’s only Tuesday), after nursing Adrienne in the morning, we’ve bounded downstairs and eaten cookies together.
I can’t think of a better way start to the day.
The crunchity crunch of these cookies helps her sore teething gums. While the sweet deliciousness of these cookies helps improve my fussy-teething-baby patience levels. Win, win.
- 1/2 c butter, room temperature
- 1/2 c pumpkin puree
- 1/2 c sugar
- 1/4 c maple syrup
- 1 egg*
- 1 t vanilla
- 1 c oats
- 1 c whole wheat flour
- 1 t baking soda
- 1 t kosher salt
- 1/2 c grape nuts cereal
- 1/4 c wheat germ
- 2 T ground flax
- 2 T chia seeds
- 1/2 c unsweetened dried coconut flakes
- 1 c nuts, chopped (I used pecans and almonds)
(*to make these vegan, you could just add a 2 more tablespoons of ground flax in place of the egg*)
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper – these bad boys are sticky.
Combine the butter, pumpkin, sugar, and maple syrup in the bowl of a mixer fitted with a paddle attachment (or just use your muscles and stir it all with a big spoon). Then add the egg and vanilla.
Add the dry ingredients (oats, flour, baking soda, salt) and mix just until incorporated.
Then add the rest of the ingredients and mix again.
Use a large scoop (I used muffin scoop) and place balls of dough about 2 inches apart on the cookie sheet. Use your hand (or a glass) to press down until flattened.
Bake for 10-12 minutes or until edges are brown.