The Washington Post

Holiday Breakfast Cookies

Holiday Breakfast Cookies 10.000

Deb Lindsey for The Washington Post

Nourish Nov 14, 2017

These fragrant breakfast treats are something of a cross between a muffin and a cookie, and they are designed to use up the remnants from a holiday meal, but they are far from your average leftover concoction.

Luckily the ingredients are easily kept on hand, so you don’t have to wait for leftovers to make them.

To read the accompanying story, see: The morning after Thanksgiving, let them eat . . . cookies.


Servings:
10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10 servings

Ingredients
  • 1 cup pecan pieces
  • 1 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/3 cup canned pumpkin puree
  • 1/3 cup olive oil
  • 1/4 cup pure maple syrup
  • 1/4 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 1/4-inch pieces
  • 1 cup fresh or frozen cranberries each cut in half
  • 1/3 cup chopped pitted dates or raisins

Directions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Spread the pecans 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 pecans. Stir until evenly distributed in the batter.

Use a 1/2-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.


Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Anne DiGiulio.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per cookie (using dates): 290


% Daily Values*

Total Fat: 17g 26%

Saturated Fat: 2g 10%

Cholesterol: 20mg 7%

Sodium: 70mg 3%

Total Carbohydrates: 34g 11%

Dietary Fiber: 5g 20%

Sugar: 17g

Protein: 5g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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