Baking

Pumpkin Spice Breakfast Cookies

Imagine a cookie that combines the delicious flavors of pumpkin spice, Nutella, and dark chocolate. Now imagine that you could eat that cookie for breakfast without feeling guilty because these cookies also contain omega-3 fatty acids, fiber, whole grains, and protein. These cookies are just about everything you could want in a quick fall breakfast.

If you don’t already know, each week this October there will be a new pumpkin recipe for you to enjoy. Next week’s recipe is going to be magical, so you won’t want to miss it!

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This recipe is based off of one I found from Momables, and I made that original recipe a little while back. I substituted a few ingredients. The bananas turned to pumpkins, the peanut butter to Nutella, the cinnamon to pumpkin pie spice, and the craisins to chocolate chips. I had to experiment a bit with the Nutella to pumpkin ratio so that the Nutella didn’t overpower it too much. And let me tell you, the effort was well worth it.

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I’ve also changed up a few of the directions from the last time I posted about these breakfast cookies. Instead of using a wet spatula to flatten down your cookies, just use a rubber spatula to scrape the dough out of the measuring cup and flatten your cookies. It’ll save you a lot of agony.

Pumpkin Spice Breakfast Cookies

Ingredients

  • 1 cup rolled oats
  • 1/3 cup whole wheat flour
  • 2 Tbsp ground flax seed
  • 1/4 cup vanilla protein powder
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 3/4 cup pumpkin puree
  • 1/4 cup Nutella
  • 1/3 cup honey
  • 1 tsp vanilla
  • 1/2 cup dark chocolate chips

Directions

  1. Preheat oven to 350°F. Prepare a baking sheet with non-stick spray.
  2. In a small bowl, combine the oats, flour, flax seed, protein powder, spice, and baking powder. Set aside.
  3. In a medium bowl, combine the pumpkin, Nutella, honey, and vanilla. Mix in the dry ingredients and chocolate chips until well combined.
  4. Using a 1/4 cup measuring cup, scoop out some dough and drop it on the cookie sheet. Flatten cookie to about a 1/2 inch in height with a rubber spatula. Distribute any leftover dough among the cookies. (Or just eat the leftover dough because it’s yummy.)
  5. Bake for 10-15 minutes until golden brown around the edges. Allow to cool slightly before eating.

 

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