Squash and Oatmeal Breakfast Cookies

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There is a secret ingredient in these cookies and its pumpkin!  I was wandering around Love and Lemon’s website and found these cookies.  Who doesn’t want healthy cookies they can take on the go and feel good about it?  They’re super filling, too.  Did I make a few alterations?  Of course I did, so here we go:

Serves: ~50 cookies
Ingredients
  • 2 eggs
  • 4 cups oat flour (or 4.5 cups whole rolled oats ground in the food processor)
  • 2 cup whole rolled oats
  • 2 teaspoon baking soda
  • 2 Tablespoon cinnamon
  • 1 Tablespoon ginger
  • 1 teaspoon nutmeg
  • 3 teaspoon salt
  • 2 cups chocolate chips
  • 3 cups canned pumpkin puree (up to 4 but they will need longer to bake)
  • 1.5 cups sugar
  • 1 cup olive oil
  • 2 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 375°F/190°C and line a large baking sheet with parchment paper.
  2. Making the oat flour: use a food processor or a blender to process 4.5 cups rolled oats into a fine flour and measure out 4 cups (I use the whole thing or just use oat flour!).
  3. In a large bowl, combine the oat flour, whole rolled oats, baking soda, spices, salt and chocolate chips.
  4. In a medium bowl, stir together the pumpkin, sugar, olive oil, egg and vanilla.
  5. Add the pumpkin mixture to the bowl of dry ingredients and stir to combine. Use a large cookie scoop to drop dollops of the cookie dough onto the baking sheet – just be sure to keep everything on the cookie sheet the same size!
  6. Bake for about 20-25 minutes or until the tops have browned lightly(don’t under-bake). They should ‘spring back’ when you poke them, much like a banana bread loaf will. Let the cookies cool on the baking sheet for 5 minutes before cooling completely on a wire rack. Cookies can be stored/frozen after they cool completely.

A few notes:

  • We end up leaving the cookies out to get ‘crispy’ over time. This is how my beau prefers to eat them and since they often add up to meals for him, its eater’s choice.
  • I’ve used both pumpkin and butternut squash to great success in these cookies, it just depends on what is available or needs to be baked up in my kitchen. I always have leftover butternut squash from when I make my version of mac n cheese so these two recipes tend to go hand in hand.
  • If you happen to decide to use those giant decoration pumpkins in this recipe (and who wants to throw out or compost more than they need to, really?) then try to cook the pumpkin down on its own then cooling fully before adding it to the mixture. The goal is mostly to remove the excess moisture with the added bonus of intensifying a flavor that is extremely light in those larger squashes.
  • If you add more squash, please remember that you’ll need to increase the cooking time. Easily another 30 minutes if you happen to make the cookies larger as well…
  • The cookies don’t spread all that much. Pat them down a little if they’re rounded.
  • Cookies that are ~1.5-2 inches in diameter will take the predicted 20-25 minutes to bake but I’ve certainly made them closer to 3 or 4 inches in diameter. They’ll be crispy on the outside and creamy on the inside but they seem to take forever to bake. Close to an hour.
  • Spices: I like these to be well-spiced and it shows. Often I’ll add allspice to the cookies, too, but its mostly a symptom of what I feel like pulling out of the cabinet. I likely make these once every month or so once fall starts through March so its nice to change up the flavors a little.
  • Finally, if you are gluten-free, make sure to purchase gluten-free oats. Often times they process oats on the same equipment as wheat so there’ll be some cross-contamination.

 

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