This week we had a little over 1 cup of canned pumpkin left in the fridge that I intended to use in muffins. One morning I wanted to have something that would stretch for snacks through the weekend. So I adapted the Giant Breakfast Cookie recipe that I got from here to make Pumpkin Breakfast Cookies instead of muffins. Pumpkin Breakfast Cookies
1C Butter, Melted
¾ C Honey
2 Eggs
1 tsp. Salt
2 tsp. Cinnamon
1 tsp. Ginger
½ tsp. Ground Cloves
1 tsp. Baking Soda
1 tsp. Vanilla
1 C Pumpkin
2 C White Wheat, freshly milled
2 C Whole Rolled Oats
1 C Raisins or Chocolate Chips (optional)
Sift dry ingredients with a fork or whisk, make a well and add wet ingredients. Mix well just until all ingredients are wet. Fold in raisins or chocolate chips if desired. Let dough sit for about 5 minutes. Then Scoop heaping tablespoons onto a cookie sheet or baking stone. Bake at 350 degrees for about 16 minutes.
I baked about 2 dozen and put 9 dough balls into the freezer for a quick cookie snack on a busy day. These cookies satisfy a sweet tooth and are training diet approved.
As each of our girls go through a particular intense training they are to adhere to a Modified Training Diet. This diet is not to lose weight or anything like that. It is designed to maximize nutritional needs that increase during this training. Sugar and refined grains are avoided during this time, and I love that I can still bless my kids with “cookies” while complying with the MTD!
By Quiet Waters 