Pumpkin Breakfast Cookies

Welcome back to Cookie Monday! Enjoy this week’s installment:

This recipe combines three things that I love (pumpkin, breakfast, and cookies), into one delicious treat. Cookies are always good no matter the hour, but having a wholesome cookie that goes well with a cup of tea in the morning is a sure way to start off a great day.

With whole wheat flour, oats, spices, maple syrup, and pumpkin, these hearty cookies are more nutritious than most so-called energy bars and have much less refined sugar than the scores of “chewy” bars that line grocery store shelves. The secret ingredient that gives them a moist, cakey texture is a can of white beans. It sounds pretty, well, disgusting, but navy beans are almost 80% carbohydrates, with a little bit of protein, so they add structure to these vegan cookies. I’ve made these cookies twice now, and I can confidently say that you cannot taste the beans one bit. A final coating of flaxseed and coarse sugar gives the cookies an attractive exterior and a sweet, nutty finish. Serve them for breakfast with a hot cup of tea, or sandwich Greek yogurt between two cookies for a fun twist on an ice cream sandwich. You’ll have a delicious treat that’s perfect for the days leading up to Thanksgiving; they’re just sweet enough to satisfy your sweet tooth while waiting for the onslaught of pies and desserts in less than two weeks.

Pumpkin Breakfast Cookies

Makes 16-20 cookies

Adapted from Oh She Glows

1 tablespoon ground flax

¼ cup water

1 cup rolled oats

1 cup whole wheat flour

1 ½ teaspoons cinnamon

¾ teaspoon dried ginger

¼ teaspoon nutmeg

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon table salt

1, 15 oz. can white beans, drained and rinsed

¼ cup vegetable oil

¼ cup maple syrup

1/3 cup pumpkin

1/3 cup granulated sugar

2/3 cup ground flax

1/3 cup coarse sugar (demarra or turbinado)

  1. Preheat the oven to 350F and line two baking sheets with parchment paper. In a small bowl combine the ground flax and the water.
  2. In the bowl of a food processor, process the oats until a coarse flour forms, about 1 minute. Transfer the oats to a medium bowl and add the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. Whisk to combine.
  3. In the now empty food processor, combine the beans, vegetable oil, and maple syrup, and process for 1 minute, until smooth. Add the pumpkin, flax and water mixture, and sugar, and process until very smooth, 1-2 minutes. Transfer the wet ingredients to the bowl with the dry ingredients, and fold together to combine.
  4. In a shallow bowl, combine the ground flax and coarse sugar. Take 2 heaping tablespoons of the dough and roll it into a ball (the dough will be sticky, handle it with wet hands or spoons), the gently roll the dough in the flax mixture. Place the cookies 1 ½ inches apart on the baking sheets, then bake for 18-20 minutes, until the center springs back when lightly tapped. Transfer the cookies to wire racks to cool. Store the cookies in the refrigerator.

Click here for a printable version of this recipe!


2 thoughts on “Pumpkin Breakfast Cookies

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