And here's the original photo. Hmmm.
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).
As a note, these are slightly cakier than a regular cookie, but still not too cakey. They're sort of like a cross between a muffin top and a cookie. Oh yeah.
And, yes, you'll be getting a decidedly not-for-breakfast cookie soon enough, so stay tuned.
Pumpkin Breakfast Cookies
makes 18 cookies
Prep time: 5 minutes
Cook time: 12 minutes
butter: .50, pumpkin: .50, sugar: .05, flour: .20, chocolate chips: .50, egg: .10, other stuff: .05
Note on sugar: I like these best with 1/2 C, but if you add chocolate chips (and even if you don't, but you're used to less sweet things, you can cut the sugar down a bit).
8 T butter
1/4-1/2 C granulated 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
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. Here you can skip them unless you do just 1/4 C sugar. Then you maybe still can, but it depends on your tolerance for things less sweet.