I used to rationalize that as long as it was an organic bar, then letting my daughters eat a bar for breakfast as we rushed off for the day was okay. In fact I would tell myself, I was feeding them a wonderful bar fortified with vitamins and minerals (fortified vitamins to be discussed in the future- I’m not a fan) and that cane sugar was organic so that was okay. I turned a blind eye to the fact that the kid size bars had as much sugar as the bars I ate. I chose to ignore the ingredients that I knew weren’t real foods (soy protein isolate rant to come at a later post- spoiler alert: It is not good for you, don’t eat it) and just kept telling myself that these were organic bars and the nice founders of the company seemed to really care about their product according to the note they wrote on the back of the box. But after I began studying traditional diets and learning about industrialized food products, I could no longer continue to feed my children foods that I knew were not only lacking any true nutritional value but also were doing them harm in the long run. That being said, we don’t all have time to make breakfast from scratch every morning. That is why I think this cookie is great. It’s easy to make and is adaptable to whatever you have on hand. And you can call it a cookie and being able to eat a cookie for breakfast is pretty sweet (even if the cookie itself isn’t. hehe).
Pumpkin breakfast cookie, gluten free
- 1/2 can pumpkin puree I bet using the entire can would be fine if you don't have a use for the rest of the can, just increase the flour amount
- 1 or 2 pinches unrefined sea salt
- 1 cup oat flour blend rolled oats in food processor or blender
- ~2 cup rolled oats
- 1/2-3/4 cup pecans grounded into a flour in food processor or blender
- 1/2 cup blanched almonds chopped
- 1/2 cup dates finely chopped
- 1/2 or 3/4 cup cranberries
- 1/4 cup dark chocolate chips or chopped up chocolate bar I used the Enjoy Life brand
- 1/4-1/3 cup raw honey, raw agave, maple syrup
- a few T molasses I had some that I needed to use up and added a nice flavor
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pure vanilla extract
- pinch nutmeg Basically pumpkin spice seasoning for next few spices
- pinch ground cloves
- pinch ground ginger
- 3 pinches cinnamon
- all spice and cardamon I can't remember if I did add these or not, but would be fine
- Preheat oven to 375 and line a baking sheet with parchment paper
- combine pumpkin puree, egg and vanilla in a bowl
- combine all dry ingredients and spices.
- add wet ingredients to the dry ingredients or other way around depending on which bowl is larger. I highly doubt it will make a difference. Place batter onto the parchment paper and slightly flatten down. The cookies won't change shape or size much at all so make them whatever size you want.
- Bake for about 13 minutes. I keep mine in the fridge for a week after a day or 2 in the cookie jar on the counter. I also keep some in the freezer and will pull them out the night before to defrost.
- Tip: I make various sizes, larger ones for breakfast and small one for snacks throughout the day.