Pumpkin Breakfast Cookies (Low Sugar)

Photo Redo! (With an updated and improved version of the recipe below) Above is an example without the chocolate chips. And below, you see them with.

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
Cost: $1.90
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 egg
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.

PRINTABLE RECIPE