I wanted to make a lower sugar version of a cookie for my kids' breakfasts and snacks. This is what I came up with. It's pretty tasty. I made these for my OAMC and now we can eat them all month long. YUM!
Pumpkin Oatmeal Breakfast Cookie (adapted from this recipe)
1 cup butter, softened
1/2 cup honey
1 cup pureed pumpkin
1 Tablespoon vanilla extract
2 cups Old Fashioned Oats
1 cup Quick Cooking Oats
1-1/4 cup white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 cups dried cranberries
In a mixing bowl, combine butter, honey, eggs, pumpkin, vanilla and stir well. Add oats and stir until combined. Let sit for 5 minutes. In separate bowl, sift flour, soda, salt, and spices. Add the flour mixture to the pumpkin mixture. Stir to combine. Add cranberries and combine well.
Use a large scoop and scoop onto baking sheet sprayed with non-stick cooking spray. Press the tops down slightly to flatten the cookie.
Bake at 350 degrees F for 15-18 minutes.
This makes 17-18 large cookies.
These freeze great. I also made some using the butterscotch chips from the original recipe, but it was way too sweet for me; especially first thing in the morning. But you change it up to suit your family. That's what recipes are for!
This post has also been linked to:
- Mouthwatering Monday at Southern Fairytale
- Meatless Mondays at My Sweet and Savory
- Midnight Maniac Meatless Mondays
- Hearth and Soul at Frugality and Crunchiness with Christy
- Tempt My Tummy Tuesday at Blessed with Grace
At the Well this week
- Delicious Dish at It's a Blog Party
- $5 Dollar Dinner Challenge
- Tasty Tuesday at Beauty and Bedlam
- Tuesday at the Table at All the Small Stuff
- Grocery Cart Challenge Recipe Swap
- Tackle it Tuesday at 5 Minutes for Mom
- Colleen's Fall Recipe Swap at Colleen's Kitchen
- Tasty Traditions at Coupon Cookin
- Recipe Swap Thursday at Prairie Story
- Family Food Fridays at Get Healthy Cheap