Healthier Halloween Treats- Breakfast Cookies

Chunks of dark chocolate, apricot, coconut, pumpkin seeds and oats make this cookie so enjoyable with every bite you will not believe they are not made with butter. 

I have been trying to make a delicious breakfast cookie for months and I finally created the balance of flavor and texture I was looking for by replacing the cup of butter with fresh pumpkin puree. This cookie is glistening on the outside with a slight crunch, a bit of sweetness from the chocolate, with a moist filling on the inside leaving you wanting this treat not only for a quick grab and go breakfast but also as a grown up Halloween snack. If you are looking for healthier way to enjoy cookies or a treat on Halloween, give this recipe a try.


Ingredients

• 1 cup of pumpkin puree- I used fresh roasted pumpkin that I blended into a puree
• 1 cup of light packed brown sugar
• 1/2 cup of white sugar- you can substitute stevia or agave if preferred
• 2 eggs
• 2 tsp vanilla bean paste
• 1 1/4 cups flour- white, whole wheat or gluten free- I used white
• 1/2 tsp baking soda
• 1 tsp  sea salt- plus additional for garnish- optional
• 3 cups of oats
• 1 cup of unsweetened coconut
• 1/2 cup chopped dried apricots
• 1 tbsp each pumpkin pie spice and cinnamon
• 1 cup of dark chocolate chunks- plus additional for the top of each cookie prior to baking 
• 1/2 cup of roasted unsalted pumpkin seeds for garnish- optional

 

Directions

Prep 10 minutes

Cook 12-14 minutes

Yield 20 large cookies

1. Preheat the oven to 325 degrees F.
2. In a large bowl, blend the pumpkin puree, sugars, vanilla bean paste and eggs. Beat until smooth.
3. In a separate bowl or measuring cup, combine the flour, baking soda, salt, pumpkin spice and cinnamon.
4. Add the flour mixture into the pumpkin mixture and beat until just combined.
5. Using a spatula or wooden spoon stir in the oats, coconut, apricots, and chocolate. Mix until well combined.
6. Drop heaping spoons of batter on a parchment lined pan.  6 per sheet pan. Top each round mound with 3 additional chocolate chunks.
7. Bake for 12-14 minutes until the bottom is golden and you can just start to see the edges turn a light golden color. 
8. Remove from the oven and let rest for 2-3 minutes before transferring to a cooling rack. Garnish with pumpkin seeds and sea salt if you wish for extra texture and flavor.
9. Let cool. Once cool you can freeze them individually or place them in a sealed container to keep them fresh.
10. Enjoy!