The title of this post reads cookies for breakfast? I'll get to that...but first.
Even before COVID-19, we were becoming increasingly mindful about what we eat. Now, as we spend more time at home than ever before, its forced us to get creative with recipes and ingredients—especially at breakfast, when typical commuting hours to school or work have been reclaimed and can now be used to blend up smoothies, craft breakfast bowls and more. A side effect of switching up our culinary standbys is rediscovering certain foods, and with the world’s current focus on health, better-for-you staples like superfoods (dark leafy greens, berries, nuts and seeds, eggs and green tea) are rising in popularity.
No matter what’s going on in the world, to paraphrase an old saying, people still have to eat — and drink. Unsurprisingly, given the ongoing concern about getting sick, health and wellness is a key long-term trend identified by various industry observers.
Our food shopping and eating patterns may have changed this year, but our appetites are still there. During the early part of 2020, purchases of comfort foods were definitely on the rise. And there was an abundance of folks baking bread, especially sourdough, for some reason. However, just getting your hands on yeast was a huge challenge! I actually had two friends share their stash of yeast with me!
Foods that could be served as desserts or snacks, such as a hearty cookie got turned into a breakfast item. Heres a recipe I discovered that was filling and satisfying.
Bickford's Gluten Free Breakfast Cookie
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted
- 1 egg
- 1 tsp Bickford Flavors Vanilla Extract
- ¾ tsp cinnamon
- ½ tsp pumpkin pie spice (cinnamon, nutmeg, ginger, allspice)
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 cups oats
- 2/3 cup chopped pecans
- ⅓ cup dried cranberries
- 3/4 cup Ginger Spiced Pat's Granola
Preheat oven to 350°F (180°C).
In a large bowl, whisk together pumpkin puree, maple syrup, coconut oil, egg, Bickford Vanilla extract, and spices. Stir in remaining ingredients.
Scoop about ¼ cup of mixture onto a lined baking sheet. These won’t spread in the oven, so flatten each cookie with your hands.
Bake 18-20 minutes. Cool on a wire rack before serving and enjoying!
Store in the fridge or freeze individually (perfect for lunchboxes).
BONUS—want to step up your favorite chocolate chip cookie recipe? Just add 3/4 cup of your favorite Pat’s Granola to the dough. Yields some yummy cookies!