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Whole Wheat Pumpkin Spice Breakfast Cookies

Posted Oct 19 2011 11:29am





























Good morning everyone!

I've been remiss in posting anything very seasonal, particularly baked goods, largely due to the persisting 90+ degree heat. It's challenging to wax poetic about cozy cookies, cakes, stews, and soups while typing in a tank top and gym shorts.

But literally overnight, the temperature dropped more than twenty degrees; autumn has arrived in East Texas. I'm ready!

A quick perusal of some of my favorite blogs reveals a plethora of sweets treats, from the gorgeous to the ghoulish; I am so inspired by the creativity of my fellow bloggers. I know it's the season for super-sweet treats, but it's also the time of year for celebrating some of my favorite produce: apples, cranberries, pears, pumpkins, winter squashes, and sweet potatoes, to name but a few. So in the remaining days leading up to H'ween, I'll be offering some baked goods that highlight the natural sweetness of these fall favorites and steer clear of scary sugar levels.

First up, Pumpkin Breakfast Cookies, amped with multiple superfood ingredients from the pumpkin to whole wheat, flax seeds to yogurt.

Now that Nick is in Kindergarten, weekday mornings are even more of a rush, so the more quick and healthy breakfasts I have handy, the better. One or two of these cookies, paired with a cup of milk or a yogurt drink, makes one great breakfast (they can be eaten in the car without making a mess, too). Our carpool buddies (Mae, 6, and Zach, 5) also gave their thumbs up (after picking off the walnuts), as did my lovely husband (he left the walnuts on).

Enjoy!


In addition to being super-nutritious, these cookies are also quick and easy to stir together (even when completely pooped the night before)


Oh cookie scoop , how I love you...

I like to put the walnuts on top so that they can toast as the cookies bake (saving the step of toasting nuts before adding to the batter). Also, it allows nut-loathers to pick off the nuts with ease.




Pumpkin-FlaxBreakfast Cookies (including Vegan Variation)

Preheat oven to 350°F
Line cookie sheetswith parchment paper or silpats, or lightly coat with cooking spray.
Makesabout 2-1/2 dozen cookies

3/4cup canned unsweetened pumpkin puree
3/4cup granulated sugar or evaporated cane juice
1/3cup nonfat plain yogurt
1large egg
2tablespoons vegetable oil
1tsp vanilla
2 cupswhite whole wheat flour (e.g. King Arthur brand or see note below for tip)
1/4 cup ground flax seeds (flaxseed meal)
2 tsppumpkin pie spice (see tip below)
1/2tsp baking soda
1/2tsp salt
1 cupraisins or dried cranberries
Optional: 1/2 cup chopped walnuts or pecans

1.  In a large bowl, whisk together pumpkin,sugar, yogurt, egg, oil and vanilla in a until smooth. Stir in raisins. In amedium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
2. Stirthe dry ingredients and raisins into the wet with a wooden spoon, mixing just until justblended.
3. Dropthe batter by tablespoonfuls (or use a cookie scoop) onto prepared cookie sheet,spacing cookies about 2 inches apart. If desired, gently press a few chopped nuts on tops of cookies. 
4. Bake 11-14 minutes until lightly browned,about 15 minutes. Transfer cookies to a wire rack and let cool. Repeat withremaining batter.

Vegan Variation: Replace the egg and yogurt with a 6-ounce container of plain or vanilla non-dairy yogurt (e.g., rice yogurt or soy yogurt)

Tips:

Pumpkin Pie Spice: Foryour own pumpkin pie spice blend, combine 1 tsp ground cinnamon, 1/2 tsp groundginger, 1/4 tsp ground allspice, and 1/4 tsp ground nutmeg or cloves.

White Whole Wheat Flour: If you have Kroger stores in your area, look for their store-brand of white whole wheat flour--it is literally half the cost of the King Arthur brand. I imagine other supermarkets are following suit, so check to see if there is a store-brand at your local supermarket, too. You can also use 1 cup regular whole wheat flour + 1 cup unbleached all-purpose flour in place of the white whole wheat flour, or 2 cups whole wheat pastry flour.

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