Saturday, November 6, 2010
Pumpkin Breakfast Cookies (Low Sugar)
You'll be hearing a lot about breakfast cookies from me. I love them. I'm planning to dedicate a whole week to them soon. In short, they're a cookie so healthy, they can be consumed for breakfast. These have the added bonus of containing a vegetable (although admittedly a few more chocolate chips were in order due to that fact).
And, yes, you'll be getting a decidedly not-for-breakfast cookie soon enough, so stay tuned.
Pumpkin Breakfast Cookies
4 T butter
1/4 C granulated sugar
2 T brown sugar
1 C pumpkin
1/2 t vanilla
1 C whole wheat flour
1/2 t baking soda
1/2 t baking powder
1/2 t salt
1/2 t cinnamon
1/2 C chocolate chips (optional, sort of)
Cream butter and sugars. Add egg, pumpkin, and vanilla. Combine dry ingredients and add them to wet. Mix in chocolate chips. Bake at 350 for 12 minutes.
A note: As with the healthy muffins discussed yesterday, these are much better cool. In fact, I like them a bit on the cold side so the chocolate chips have a bit of bite. And speaking of those chocolate chips, most of my breakfast cookies could do without them, but it's my opinion that they're needed here for a bit of extra sweetness.