Pumpkin Oatmeal Breakfast Cookies: lightened and health-ened
It’s fall, which means pumpkin starts to sound just YUMMY.
So I went looking for a recipe for pumpkin-oatmeal cookies, the hope being that this could be a breakfast-cookie kind of thing I could munch on the go or have as a desk-drawer snack here and there.
The original recipe was found here, and it looks absolutely delicious…but that cup of butter and 1 1/2 cups of sugar thing had to go. So played around with it.
So here’s what I tried:
Guiltless Pumpkin Oatmeal Breakfast Cookies (makes about 2 dozen)
Just so you know what I did–I substituted nonfat yogurt for about half the butter, and stevia for about half the sugar. I used whole wheat flour instead of white.
- 2 cups all purpose flour
- 2 1/3 cups old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- ½ tsp stevia
- 2 teaspoons cinnamon
- ½ tsp each nutmeg and ginger
- ¼ tsp cloves and cardamom
- ½ cup (1 stick) unsalted butter – softened
- ¼ cup plain yogurt
- ½ cup dark brown sugar
- 2 tablespoons honey
- 1 cup pumpkin puree
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 1 cup currants, raisins, or other dried fruit of choice (optional)
Preheat oven to 350 degrees and prepare cookie sheets with foil or parchment paper (I used parchment)
Combine flour, oats, baking soda, baking powder, cinnamon, stevia, salt, and spices in one bowl. (Or skip this step, which I always do…you just have to be more careful when combining them with the wet ingredients so you don’t get all your baking powder in one little lump in the cookie to the front of the baking sheet…)
Cream butter and sugar and beat until light and fluffy. Add honey, yogurt, pumpkin, egg and vanilla – mix well.
Add dry ingredients and mix until just combined. Add dried fruit; mix again. Do not over mix. Chill dough for 30 minutes.
Drop cookie dough onto baking sheets by spoonful, depending on how big you want them; remember larger cookies will take a little longer. I sort of made each one golf-ball-sized and then flattened them a little.
Bake 20 minutes for this size cookies, or a little longer for bigger ones. Cool on baking sheets for a couple minutes and then transfer to wire cooling rack.
VERDICT: A keeper; I like them a lot. It should be noted that they definitely taste more breakfast-y than dessert-y–soft and cakey, rather than crunchy. Husband and son sort of squinted and said, “It’s okay.” Daughter, “Delicious! But I don’t want any more.” Which also means she’s not bowled over. I think they are very good, though, and this means I just don’t have to share them. I made some with currants and some without; the ones with currants are definitely better. I can very faintly taste the stevia-aftertaste, but mixed with real sugar in the recipe it is almost invisible. Next time I might leave it out all together and throw a mashed banana in there for extra sweetness. Someone wiser than I would have to do calorie calculations on this–but there’s really not much to complain about in this ingredient list.
Breakfast on the go. A good thing.
UPDATED VERDICT: unfortunately, these don’t taste anywhere near as good the second…or third…day. They get sort of gluey and dry. I think the currants or other dried fruit would need to be upgraded from “optional” to “necessary” to make them a decent thing to keep on the list…