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)
- Preheat the oven to 350F and line two baking sheets with parchment paper. In a small bowl combine the ground flax and the water.
- 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.
- 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.
- 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.