Pumpkin Breakfast Cookies
If you follow us on Instagram, you might have seen that I fed my family cookies for dinner on February 29th, Leap Day. It’s a tradition I started four years ago, and one that I think is just so fun. But, lest you think that I am loading up my 5, 3, and 1 year old with oodles of sugar before tucking them into bed, I wanted to share one of the healthier cookies I made that night: pumpkin breakfast cookies.
Just like the name suggests, you can eat these for breakfast, or for dinner if you are brave (or maybe crazy!) like me. There is really not a whole lot of sweetener in these cookies and what is there is good: honey, pumpkin, and dried fruit.
I actually really liked these breakfast cookies, probably mostly because they weren’t too sweet, they seemed like a wise and tasty way to get some good grains, veggies, and fruit. To be honest, my boys weren’t as thrilled with them, especially when compared to the homemade cookie crisp I made, but both my hubby and I thought they were quite tasty.
I actually originally chose this idea because earlier that day, I made these pumpkin waffles, and I had just a bit left in the can, and this was the perfect amount to finish it off. So if you want to use up a whole can, it’s a waffles and cookies kind of day.
Also, I don’t ever have quick cooking oats on hand. I always just take the required amount (a cup in this case) throw it in my food processor or blender, and chop it up for a few whirls. And boom, quick oats.
And since these are in breakfast cookies, these are a great meal-on-the-run, and unlike pop-tarts or cereal bars, you can feel good about eating two or three.