Whole Wheat Pumpkin Chocolate Chip Cookies are a deliciously soft cookie worthy of teatime OR breakfast time. That's right, we said BREAKFAST!
Sometimes I look for excuses to eat cookies for breakfast. Okay, okay, it's actually all the time.
Now that I think about it, I think I’ve talked about cookies for breakfast with you before … *rustle rustle* Yup!
Apparently it's an ongoing theme here on Food Fanatic and also in my house! I don’t hear anyone complaining though so I’ll take that as an “It’s ok, Steph, I totally want to eat cookies for breakfast too, so please keep pushing the matter, and whatever you do, don’t give up!”
Sweet. Glad we're all on the same page.
Now don’t get any weird ideas like I’m trying to feed you sugar and butter-laden cookies for breakfast or something. You know I’m serving you up the healthy, but oh so delicious variety.
Whole wheat flour, minimal fat and sugar… pumpkin! (See you’re eating veggies for breakfast, you my friend are a nutritional rockstar!!!) ROCKSTAR. FACT.
Okay, on to the recipe! These are a soft cookie due to the pumpkin and low fat nature of them.
I’ve tried to make a low fat cookie that was also super crispy, but it’s pretty much impossible. Fat = crispy.
It’s a fact of life. BUT these guys DO have a nice crisp edge to them straight out of the oven.
Once they sit for a while though, they turn into pure delicious soft goodness. Moral of the story? If you want a crisp cookie, eat them RIGHT out of the oven.
This puts a bit of a crimp in the whole easy on-the-go breakfast idea. Takeaway being: soft yummy cookies are your go-to easy breakfast.
Crisp cookies are your get-up-early-and-bake-cookies, not-so-quick breakfast.
Serve with milk. Chow chow chow!!
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