The other day there were a lot of high-stress things going on here in our world. So what’s a girl to do? Well, put on an apron and get to baking, of course! No mind that it was about 102 degrees outside, because yes, North Carolina’s heat wave is finally coming to an end, but it took FOR-EH-VER.
So during nap time (about a two hour period, give or take a few minutes), I banged out chocolate graham crackers, two batches of pumpkin granola bars, two batches of cheese crackers and these delicious cookies. What? That’s not normal? The kids needed snacks and baking makes me feel calm(er) so I did the most logical thing I could think of! And I was happy with the results: a slightly more even-keel self and LOTS of delicious baked goods.
These are cookies that taste like granola bars and have very little fat. Maybe even a breakfast cookie? It has chocolate chips but it could easily pass for a quick breakfast. I wouldn’t feel guilty if I ate one for breakfast because they’re so healthy, but here’s the best part – it doesn’t taste healthy. Score! Add some milk to these bad boys and you have yourself a flavorful, filling snack.
Chocolate Chip Pumpkin Granola Cookies
Makes 1-2 dozen, depending on cookie size
1 cup white wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
1/8 tsp ground nutmeg
2 tbsp softened or melted coconut oil
1 cup sucanat (or brown sugar if you don’t have sucanat)
1/4 cup pumpkin
1/2 tsp vanilla extract
2 cups quick oats
3/4 cup chocolate chips
- Preheat oven to 350° and line a 2 baking sheets with parchment.
- Whisk together dry ingredients in a medium bowl.
- In a large bowl, cream together the coconut oil and sucanat. I just beat it with the whisk but you could also use a mixer.
- To the creamed mixture, add the egg and pumpkin and beat until smooth.
- Add dry mixture to creamed ingredients slowly and stir until just combined.
- Stir in oats and chocolate chips until just combined.
- Spoon large tablespoons of dough onto prepare cookie sheets and slightly flatten each cookie.
- Bake for 10-12 minutes and let cool on the baking sheet for 5 minutes before removing to a wire rack.
Source: Eating Richly