Ever on the lookout for a healthy carb to eat alongside my eggs/egg whites in the morning, I came across this Ellie Krieger recipe for breakfast cookies. Certainly if you can eat cake in the morning (I suppose when eaten in the morning it’s called a “muffin”) then you can eat cookies, too.
I liked this recipe because of all the whole grains and the fact that it had nuts and raisins in it. Still, I changed this recipe quite a bit. First, I used pumpkin instead of carrot puree because I had some leftover. I also decided to add more spice to these cookies, because I am always a fan of that (and especially cloves), as well as use some almond extract. To make these even healthier, I subbed half the canola oil for unsweetened applesauce and reduced the amount of sugar overall (but used all brown instead of a mix of granulated and brown, both for taste and texture). As you can see just by my changes, these are incredibly easy to adapt to your taste or preference.
The list of ingredients seems incredibly long, I know, but my assumption is that if you have a well-stocked pantry you should already have all or most of them. I believe the only thing I bought for this recipe was the bran cereal. These cookies are easy to make and a nice way to enjoy dessert for breakfast without feeling at all guilty. They keep quite well and will keep even better if wrapped and stored in the freezer for easy grabbing. I definitely plan on making and freezing a batch of these before the baby comes so I have easy access to some healthy snacks.
Heavily adapted from Ellie Krieger
Makes 12 cookies
3/4 cup whole wheat flour
1/2 cup AP flour
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/8 heaping tsp. cloves
1/8 heaping tsp. ginger
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 Tbsp. unsalted butter, softened or melted (I used Smart Balance 50/50)
2 Tbsp. canola oil
2 Tbsp. unsweetened applesauce
1/3 cup brown sugar
1/4 cup pumpkin puree
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup rolled oats
1/2 cup bran cereal flakes
1/3 cup raisins
1/3 cup walnut pieces, toasted and chopped
Place rack in center of oven and preheat oven to 350 degrees.
Whisk together flours, baking soda, cinnamon, cloves, ginger, nutmeg and salt in a medium bowl.
Combine the butter, oil, applesauce and sugar in the bowl of a stand mixer and mix on high until sugar has dissolved and mixture is light in color, about 1 minute. Add egg, pumpkin puree and extracts, and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated (you may need to finish this off with a spatula instead of the mixer). Dough will be slightly sticky and less cohesive than traditional cookie dough.
Line a large cookie sheet with parchment paper or a silpat. Using between 3-4 Tbsp. of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes (mine took closer to 14), until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.