Thursday, January 24, 2013

Pumpkin Breakfast Cookies (Recipe Revisit)

I'm not a voyeur. Promise. Other than when I totally peek into other people's shopping carts at the food store. But spying on my own recipes online doesn't count, right? I love to see what recipes are the most popular, based on Pinterest pins, comments and page visits.

My pumpkin breakfast cookies have received a lot of attention and positive feedback. I'm quite proud of them, too, as they're very easy, kid-friendly, store well in the freezer and can be tweaked with all sorts of different mix-ins, sweeteners, etc.

I wanted to revisit the recipe for those who haven't yet seen or tried it, and also so that I could tinker with a couple of things. In my original post I suggested you could make the cookies with either one or two eggs. One egg yields a firmer texture, which I find preferable if you're ever going to pack these babies to go. I've had a couple of readers who used 2 eggs suggest baking them in muffin cups... one even called her creations "mookies" (how fun is that?).

While I like both maple syrup and honey for sweetness, my kids always seem to prefer the batches that include maple. If you include Enjoy Life chocolate chips, you can definitely get away with lessening the added sweetener a bit. The batch shown today includes about 1 cup of chips and 2 tbs. maple syrup. I also threw in hemp hearts and raw walnut pieces.

Finally, I wanted to share a rather fun and pleasant discovery. I made my cookies last night, but wanted to serve a warm breakfast to my kids on this freakishly cold morning. My one-egg cookies were firm enough that I was able to toast them! I set the heat pretty low, but it did a great job of warming up the cookies so that they tasted freshly baked, yet also nice and crispy.

If you're not a pumpkin fan or simply don't have any, you can also try out my original breakfast cookie recipe, which uses the same nut butter base.
Pumpkin Breakfast Cookies (Recipe Revisit)

1/2 cup raw almond butter
1/2 cup pureed pumpkin
1/4 cup pure maple syrup or raw honey
1 or 2 eggs (see above)
1/2 tsp. vanilla
1/2 tsp. baking soda
1.5-2 tsp. pumpkin pie spice
1/4 tsp. salt
2-3 cups mix-ins of choice (nuts, seeds, coconut, raisins, ground flax, etc.)

Preheat oven to 350. Combine all ingredients in a large bowl. Drop by tbs. onto a greased or Silpat-lined baking sheet. Press down slightly with palm. Bake for 12-15 minutes or until golden brown.

26 comments:

  1. Made these this morning and they are yummy! I used 2 eggs, so they have more of a cake texture. I used coconut, pecans, and white chocolate chips (a treat b/c they're my daughter's favorite). I also used 1/2 tsp cinnamon + 1/4 tsp each ginger + allspice, + 1/8 tsp cloves in place of pre-made pumpkin pie spice. Your "regular" breakfast cookie recipe is a favorite around here as well. Thanks!

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    1. so glad you liked them and hope your daughter enjoyed the treat too! :)

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  2. I made these for breakfast this morning, and my husband and I devoured them all in one sitting! For the mix-ins, I used raisins, shredded coconut, ground flaxseed, ground chia, and hempseed. Yum!

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    1. great choice on add-ins! So glad you both enjoyed them :)

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  3. My daughter is allergic to eggs. Any idea what I could use to substitute the egg? This is a problem with most paleo bakery recipes.

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    1. great question! I have made my breakfast cookies with both chia and flaxseed egg replacements (mix the seed with water to make a paste). Here's a link to an egg-free version of my plain breakfast cookie to demonstrate: http://www.preppypaleo.com/2013/04/egg-free-paleo-breakfast-cookies.html

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    2. Sadie, I just made these this morning and accidentally left out the egg altogether (distracted by a toddler, that happens :) ) They kinda fall apart some but are still unbelievably delicious. So omitting the egg may be an option for you.

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  4. Made these for the second time today! I absolutely love them and my family loves them too! They are super simple and can easily be made by a teen like me! They taste amazing with hazel nuts! Can't wait to make them again!

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    1. Thanks Holly! Love that you're a teen who cooks… that made my day. And so glad you like the recipe too :)

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  5. Love this recipe - I often make a double or triple batch so I have some to freeze. Yesterday, I was pressed for time so I made a triple batch into bars. I lined a restaurant-sized sheet pan with parchment paper, placed the batter in the middle, spread to a thickness of ~3/4inch, and baked for 20min at 350. When they were done, I cut into bars w/my pizza cutter. Awesome!
    p.s. I used 4 eggs for the triple batch.

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    1. I'm so behind on replying to comments! Sorry Rachel. I love the idea of shaping these into bars. Good idea about upping the egg. Thanks for sharing!

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  6. I just made these and they are amazing!!! I've been starving after working out and I think this is the perfect post-gym snack!
    I had to add in some coconut flour and ground flax seed to thicken it up because I used home-made pureed pumpkin and it was really watery for some reason. I already made a double batch! Thanks for sharing your recipe!

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    1. Thanks for letting me know! I like the idea of thickening up the batter with the coconut flour and ground flax.

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  7. I keep coming back to this recipe. It's great! I have been substituting different kinds of purees for pumpkin because it isn't in season all year round (or I don't have any). I have tried acai, berries, applesauce, sweet potatoes... You name it! For some thinner purees I had to add coconut or almond flour to get a thicker texture (and they sometimes end up as mookies), but they are always tasty! I have some in the oven now with fresh fig puree. Dying to try carrot. Thanks for the inspiration!

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    1. Sadie I love all of your ideas! The fig sounds divine. Thank you so much for sharing.

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  8. I made these today- yummmm! I used coconut, raisins, chocolate chips, and walnuts... and now a million ideas of how I want to make them next- thanks for the inspiration!

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  9. Thank you so much for this amazing recipe!! I was about to cave on keeping on the paleo track and you saved me this morning. These are delicious. My house smells like the apple orchards bakery. Love them!!!

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  10. Am I reading the recipe correct that it is 2 to 3 cups for the mix in? or is it suppose to be 2/3 cup mix ins? I can't wait to try these!

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    1. Yes Nancy, 2-3 cups. You really need the bulk to get the right texture :)

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  11. These cookies are excellent I made them this morning… any idea what the carbs, protein, fat, are i know it depends on the mix ins but anything would help. I havnt figured out how to calculate it. Thanks for the great recepie

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  12. I'm going to try this with pepitas (pumpkin seeds) and raisins. Looks yummy!

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  13. Do these need to be refrigerated? Looking for a breakfast option to make ahead for a road trip. Thanks!

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    1. They should be fine unrefrigerated for a little bit, but the pumpkin will keep best if refrigerated. I would freeze them before leaving so they stay firm.

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  14. For the life of me I can't figure this recipe out. Every time I cook it, the ingredients seem to separate and becomes really gooey, like it's not cooking all the way through. Any ideas?

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