I have to admit I’m kinda excited about this recipe because I have never ventured into the breakfast cookie arena before. A cookie for breakfast………. for me this is such a weird concept. One I definitely wanted to try out and these Breakfast Chocolate Chip Pumpkin Oatmeal Cookies are a great start to a new obsession.
Cookies for Breakfast
Originally this concept baffled me, seriously I like to indulge but cookies for breakfast? Even that was a bit much for me, until I actually did a little research and realised I had gotten it all wrong. These could be nutritious healthy tasty little bites that allow us a great grab and go breakfast.
Now, I am not silly enough to claim these breakfast chocolate chip pumpkin oatmeal cookies are super healthy and are the answer to all of your problems 😉 they do have sugar in them. 100 grams (1/2 cup) to be precise so as you can imagine these cookies are not overly sweet.
What does help make these breakfast chocolate chip pumpkin oatmeal cookies a little sweeter is the chocolate chips in them.
I used a combination of dark (semi-sweet) chocolate chips, milk chocolate chunks and white chocolate chips. Feel free to use just one or a mix it up like me, all three combined give a lovely flavour but just one that is your favourite will also be amazing.
These cookies are amazing when they are still a little warm and the chocolate is still all warm and gooey. To get this effect the following morning just pop them in the microwave for 15 seconds to give them a little toasty warm up 😀
But you don’t have to use chocolate chips if you want to make them a little healthier. Thinking about it the add-ins could pretty much be anything you want, dried fruit, nuts or nothing at all. Just try to keep the weight / volume around the same as these cookies are pretty dense as they are and you don’t want them to become too over loaded.
These cookies are also packed full of oats, which help to keep you fuller for longer and are a great breakfast staple. I also added a little molasses and maple syrup, for sweetness and flavour and if you are not a fan of one then double the other as I use a tablespoon of each. But if you do double the molasses your cookies will be darker and more of a brown colour. They will still taste amazing, I promise 😀
- 250 grams plain flour (2 cups)
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ½ teaspoon salt
- 200 grams rolled oats (2 cups)
- 200 grams butter - melted (1 cup)
- 1 tablespoon molasses
- 1 tablespoon maple syrup
- 50 grams light brown sugar (1/4 cup lightly packed)
- 50 grams granulated sugar (1/4 cup)
- 1 large egg yolk
- 240 grams puree pumpkin (1 cup)
- 1 teaspoon vanilla extract
- 300 grams mixed chocolate chips (1 and ½ cups)
- In a large mixing bowl add in the flour, baking soda, spices, salt and the rolled oats and give them a quick mix together then place to one side.
- In a large microwavable jug melt the butter, 30-45 seconds should do it.
- Add the molasses, maple syrup and sugars to the melted butter and give everything a good whisk together.
- Then add in the egg yolk, pumpkin puree and vanilla extract and mix till all the wet ingredients are fully combined.
- Pour the wet ingredients into the bowl of dry ingredients and with a gentle hand mix everything together.
- Gently fold in your chocolate chips, or add-ins of choice.
- Place the dough in the fridge for at least 30 minutes.
- After at least 30 minutes or up to 3 days, preheat your oven to 180C / 350F / Gas mark 4 and line a large cookie sheet with either baking parchment or a silicon mat.
- Using an ice cream or large cookie scoop, scoop 4 to 6 cookies per batch depending on the size of your sheet.
- These cookies do no spread a lot so you need to pat them down a little to give them more of a cookie shape.
- Pop them into your hot oven and bake them for 15 minutes or until they are baked through.
- Leave them to cool on their hot tray for a few minutes then transfer them to a wire rack to fully cool down.
- Kept in an airtight tin these cookies will last for 5 to 7 days.
- They will also freeze for up to 3 months.