Soft Baked Breakfast Cookies
Everyone loves a good cookie, am I right?
Now if you’re trying to stay healthy, lose weight or maybe just cutting back a bit, cookies might be one of those things you try not eat. I know for me, once I have a cookie I get about halfway through before I start thinking about having number two, haha!
Don’t get me wrong, from time to time you got to have the real deal – I’m not that girl that is going to tell you I don’t eat Christmas cookies! That would be crazy and I’m not giving those up 🙂
Most of the time I try to keep my sweets limited, with the exception of Halo Top… Which if you haven’t tried that yet, stop what you’re doing and go get some! It’s the most amazing low calorie ice cream you can find… You can thank me later 🙂
These soft baked breakfast cookies are just the right amount of sweet fix that you need during the week… They’re a little more dense so you should feel pretty satisfied after one.
With lots of flavor from the pumpkin puree, spices like nutmeg, clove and cinnamon and some sweetness from a bit of brown sugar and maple syrup… these are a great snack midday or light breakfast with a good cup of coffee!
These soft baked breakfast cookies are something you don’t have to feel guilty about – at less than 175 calories a cookie (and might I add its a big cookie!) icing and all, that sweet craving will soon be met!
Soft Baked Breakfast Cookies Ingredients:
[ingredients title=”For the Cookie”]
- 1/4 cup coconut oil
- 1/4 cup brown sugar
- 1/4 cup agave maple syrup
- 3/4 cup pumpkin puree
- 1 egg
- 1 tsp. pure vanilla
- 2 tsp. baking soda
- 1 cups old fashioned oats, whole
- 1 cup old fashioned oats, (measured out and then finely ground using a food processor)
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1/4 tsp. ginger
- 1/4 tsp. clove
- 1/4 tsp. allspice
- 1/4 tsp. salt
[ingredients title=”For the Icing (optional)”]
- 1/4 cup non-fat plain greek yogurt
- 1 tbsp. powdered sugar
- 1/4 tsp. pure vanilla
- pinch of salt
[directions title=”For the Cookies”]
- Preheat oven to 350°. Using a hand mixer cream together coconut oil, brown sugar and maple syrup for about 5 minutes. Then add in pumpkin puree, egg and vanilla and mix until fully incorporated.
- In a medium bowl whisk together both whole and ground oats, baking soda, cinnamon, nutmeg, ginger, clove, allspice, and salt until fully combined.
- Start to slowly add the oat mixture into the wet ingredients a little bit at the time using the had mixer. Once all ingredients have been combined it should resemble oatmeal cookie dough. Place into the fridge until ready to bake.
- Line a baking sheet with parchment paper, using a 1/4 measuring cup scoop out the cookie dough making sure to level it with a spatula. Scoop dough out of the measuring cup onto the baking sheet.
- Take spatula or finger tips and pat out and spread the dough flat to resemble a circular cookie, should be about 3 inches in diameter (see picture below). Repeat until you have filled the cookie sheet.
- Place into the oven for about 11-13 minutes, you don’t want to over bake since we want a nice soft baked cookie.
- Remove from oven, let stand on cookie sheet for a couple minutes, then place onto a wire rack to completely cool. Repeat until you’ve used all the dough should make about 10 cookies. Let cool completely before icing.
[directions title=”To Make The Icing”]
- Combine greek yogurt, powdered sugar, vanilla and salt in a small bowl, stir well to combine. Optionally you can add a splash of milk thin out a bit.
- Refrigerate until ready to use.
- Pour icing into a ziplock bag, cut a small slit on one corner of the bag (this will act as a pastry bag), and slowly drizzle onto each cookie (see pictures for design).
Serving Size: 1 cookie with icing
Fat: 7 g
Carbohydrates: 25 g
Fiber: 3 g
Sugar: 12 g
Sodium: 11 mg (w/o added salt)
Protein: 4 g
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