I had some extra canned pumpkin to use up after making my pumpkin scones the other day, and I wanted to make another grab-and-go breakfast treat. I checked out my fridge and pantry to use what I had on hand, and these breakfast cookies were born!
These are really tasty and satisfying, with 119 calories, 3 grams of fiber, and 4 grams of protein per cookie!
This recipe makes 12 medium-sized cookies.
- 2 1/2 Cups Oats (the 5 minute kind)
- 1 Cup Canned Pumpkin
- 1 5 oz. Container Nonfat Vanilla Greek Yogurt (I use Dannon Light & Fit Greek at only 80 calories per cup)
- 1/3 Cup Honey
- 2 Tbsp Flax Seed Meal
- 1 1/2 tsp Baking Powder
- 1/4 tsp Allspice
- 1/4 tsp Nutmeg
- 1/4 tsp Ginger
- 1/4 tsp Cinnamon
- 1/2 Cup Dried Cranberries (I use the “50% Less Sugar” Craisins)
1. Preheat oven to 350º.
2. Add wet ingredients (pumpkin, yogurt, and honey) to a large bowl and mix together until thoroughly combined.
3. Add oats, 1/2 cup at a time, to wet mixture while continuing to mix. Then, add the spices and flax seed meal and mix well.
4. Fold the dried cranberries into the mixture until they are evenly distributed.
5. Create 12 medium-sized cookies (about 3 1/2-inch diameter) on a baking sheet. These cookies will not rise or expand very much during cooking, so you can place them relatively close together and shape them as you would like them to look when served.
6. Bake for 23 minutes.
7. Let cool for 5 minutes, then transfer to wire cooling rack.
8. Enjoy with your morning coffee!