Breakfast (or Snack) Cookies

I often make something about once a week that I can throw in our lunches to serve as a mid-morning or early afternoon snack.  These snack cookies fit the bill.   They have a bit of staying power and good-for-you ingredients while still being sweet and cookie-ish (adding chocolate chips to half the batch sure didn't hurt!).  They ended up being soft and chewy.  Also, this made about 20 large cookies so they lasted us over a week!

While I might not consider them a dessert (kinda like when your parents told you that "fruit" was dessert back when you were younger), they made for a great snack!

Other snack options I've really enjoyed: these granola bars and this applesauce cake.

Breakfast/Snack Cookies
Taken from: Yes, I Want Cake
Makes approx 20 largish cookies

• 1/2 c butter, room temperature (I used 1/4 cup butter and 1/4 cup unsweetened applesauce)
• 1/2 c pumpkin puree
• 1/2 c sugar
• 1/4 c maple syrup
• 1 egg
• 1 t vanilla
• 1 c oats
• 1 c whole wheat flour (I used 1/2 cup all-purpose flour and 1/2 cup whole wheat pastry flour)
• 1 t baking soda
• 1 t kosher salt
• 1/2 c grape nuts cereal
• 1/4 c wheat germ
• 2 T ground flax
• 2 T chia seeds (I omitted)
• 1/2 c unsweetened dried coconut flakes (I used about 1/4 cup unsweetened and 1/4 cup sweetened)
• 1 c nuts, chopped (I used pecans and almonds)
• Optional: chocolate chips (I threw about 1/4 cup or so into half the batter)

1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper – these bad boys are sticky.
2. Combine the butter, pumpkin, sugar, and maple syrup in the bowl of a mixer fitted with a paddle attachment (or just use your muscles and stir it all with a big spoon). Then add the egg and vanilla
3. Add the dry ingredients (oats, flour, baking soda, salt) and mix just until incorporated.
4. Then add the rest of the ingredients and mix again.
5. Use a large scoop (I used ice cream scoop) and place balls of dough about 2 inches apart on the cookie sheet. Use your hand (or a  glass) to press down until flattened.
6. Bake for 10-12 minutes or until edges are brown.