Didn’t you hear? It’s totally normal to eat cookies for breakfast. Especially if they are actually called breakfast cookies.
But not to worry, they taste just like middle-of-the day, after-dinner, and late-night-snack kind of cookies. Meaning, you’re totally getting away with eating dessert for breakfast.
I changed up this recipe from Bon Appetit to create a breakfast cookie for fall, throwing in a little pumpkin of course. They are slightly crunchy on the outside and light and fluffy on the inside. You get a slight taste of pumpkin, sweetened with chocolate chips and chunks of pecans rolled into a perfect two-bite breakfast.
I think I’ll have cookies for breakfast every day.
Pumpkin Quinoa Breakfast Cookies
1 1/2 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 1/2 tsp pumpkin pie spice
1/2 cup butter, room temperature
1/2 cup sugar
1/4 cup brown sugar
1/2 cup canned pumpkin
1 tsp vanilla extract
1 cup cooked quinoa (cooled)
1 cup old-fashioned oats
1/2- 3/4 cup chocolate chips (depending on how chocolatey you want them)
1/2 cup chopped pecans
Preheat oven to 375. Line two baking sheets with parchment and set aside.
Whisk flour, baking soda, baking powder, salt, and pumpkin pie spice together in a medium bowl and set aside.
Beat sugars with butter until fluffy. Beat in canned pumpkin, vanilla, and eggs.
Slowly mix in flour mixture to the wet ingredients until incorporated well. Stir in oats, quinoa, chocolate chips, and pecans. Chill dough for 30 minutes to an hour before baking.
Drop by rounded heaping tablespoons (almost two tablespoons) onto prepared baking sheets. Bake for 12-15 minutes or until golden brown. Remove and let cool completely before storing in airtight container. (if you put them in container while still warm outsides won’t stay crisp, but cookie be very moist–still good though)
***Be sure to rinse the quinoa before cooking, then follow package instructions. Let it cool before using in cookies.