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I know this picture isn't going to do these breakfast cookies any justice, but alas! One day, if I put it out into the universe now, maybe a nice Nokia will show up at the door with a bow. A girl can dream.
I am always on the look out for ways to either add healthy foods into other foods by way of veggie ninja methods -OR- making it a chocolate variation so my boys will just eat it, without question. I prefer either of these given that it is less hassle and complaints coming in my direction. These cookies are extremely dense and are more like a meal honestly. They are filled with healthy fats from nuts and fiber from oats and ground flax seed. The honey acts as a natural antibiotic, and because of the protein source from the cashews and walnuts, their sugars won't spike and become starving before lunchtime. I would probably substitute out the honey for maple syrup next time just given that it is, to me, sweeter, and this cookie that I made isn't as sweet as I know they like it. Also, do not overcook these at all. You want them to stay moist in the middle and a little crispy around the edges. Any baking longer than that and it could become dry. However, all in all, I really loved these cookies. I love even more that my teenager and pre-teen approve and love eating them on the way out the door to school in the morning.
INGREDIENTS:
- 1/4 c honey
- 1/2 c coconut oil
- 2 c quick cook rolled oats
- 1/2 c pure pumpkin
- 1/2 Tbs pumpkin pie spice
- 1/2 Tbs of nutmeg
- 1/4 c mixed walnuts & cashews (pounded to fine pieces if you only have whole on hand. They don't need to be ground up necessarily, but you want them in small pieces. I put them into a bag and used a mallet to grind them down).
1/4 c ground flax
2 eggs beaten
1/4 c to 1/2 c chocolate chips
DIRECTIONS:
1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
2. Add the coconut oil and honey into a small ball and microwave in intervals of 10 seconds until completely melted and freely moving around in the bowl.
3. Add all dry ingredients to a medium to large sized bowl and incorporate well, except for chocolate chips.
4. Beat two eggs in a small bowl and then add in pumpkin, honey and coconut oil. Give it a quick wisk with a fork.
5. Add wet ingredients to dry ingredients.
6. Add chocolate chips.
7. Combine well.
8. Roll into balls with hands (or you can use a large cookie scoop). You can make them any size you wish. I made fairly larger ones since I have teenage boys and they eat houses on a daily basis. I was able to get 6 of them. Place on baking sheet lined with parchment paper.
9. Bake for 10 to 15 minutes. Keep a close eye on these. As I said, you want to try to avoid over baking them or they can get dry. The idea is to keep them somewhat chewy and soft in the middle. Mine took about 12 minutes for the size that I made. You can feel the tops and edges of them for "done'ness". ha. Like that word? It's totally a legit technical term. :) If they feel even the slightest bit baked on the sides and tops, take them out. They will continue to cook for a few minutes when you take them out, sort of like scrambled eggs do.
10. Remove from oven and enjoy your childrens' unwavering affection and admiration for making them homemade cookies. They give you a high five and a kiss on the cheek.
11. Bask in glory of #10, because you freakin rock.
You can always sub in things like dried fruits instead of the nuts such as cranberries, too. This is one of those recipes that are fairly versatile.
As always, stay blessed and fierce.
Dani
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