Holiday Breakfast Cookies
1 cup pecan pieces
1 cup whole-wheat flour
1 teaspoon baking powder
1½ teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
1/3 cup canned pumpkin puree
1/3 cup olive oil
¼ cup pure maple syrup
¼ cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup rolled oats (not quick-cooking or instant)
1 medium Golden Delicious apple (unpeeled), cut into ¼-inch pieces
1 cup fresh or frozen cranberries each cut in half
1/3 cup chopped pitted dates or raisins
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Spread the pecan pieces on a baking sheet; toast (middle rack) for 6 minutes, until fragrant and a shade darker. Cool, then coarsely chop any pieces that are big.
Meanwhile, whisk together the whole-wheat flour, baking powder, cinnamon, ginger, cloves and salt in a medium bowl. Whisk together the pumpkin puree, oil, maple syrup, brown sugar, egg and vanilla extract, until well incorporated.
Add the flour mixture to the pumpkin mixture, stirring to incorporate, then add the oats, apple, cranberries, dates or raisins and the toasted nuts. Stir until evenly distributed in the batter.
Use a ½-cup measure or large ice cream scoop to divide the batter into 10 large balls, dropping them onto the baking sheet so they are spaced at least an inch apart. Bake (middle rack) for 20 to 25 minutes, until set and lightly browned on the bottom.
Transfer to a wire rack to cool before serving or storing.
Makes 10 servings
Nutrition | Per cookie (using dates): 290 calories, 5 g protein, 34 g carbohydrates, 17 g fat, 2 g saturated fat, 20 mg cholesterol, 70 mg sodium, 5 g dietary fiber, 17 g sugar
From nutritionist and cookbook author Ellie Krieger