Holiday Breakfast Cookies Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

dried cranberries

🥗Healthier: dried cherries

💰Cheaper: raisins

Dried cherries provide a similar tartness.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often cheaper.

Preheat the oven to 350°F (175°C).

In a bowl, combine 1 cup of whole wheat flour, 1 teaspoon of baking powder, 1.5 teaspoons of ground cinnamon, 1/4 teaspoon of ground cloves, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Whisk together.

In another bowl, mix together 1/3 cup of pumpkin puree, 1/3 cup of olive oil, 1/4 cup of maple syrup, 1/4 cup of dark brown sugar, 1 egg, and 1 teaspoon of vanilla extract until combined.

Gradually add the dry ingredients to the wet mixture, mixing until just combined without over mixing.

Fold in 1 cup of halved dried cranberries, 1 chopped golden delicious apple, 1/3 cup of chopped dates, 1 cup of oats, and 1 cup of toasted walnuts until evenly distributed.

Prepare a baking sheet lined with parchment paper.

Using a half cup ice cream scoop, drop large spoonfuls of dough onto the prepared baking sheet, spacing them closely as they do not spread much.

Bake in the preheated oven for about 10-12 minutes or until they resemble muffin tops and are lightly golden.

Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens