BLESS THIS MESS
These breakfast cookies are made with whole grain oats, apple sauce, a little bit of honey and even has pumpkin puree thrown in. They are naturally sweet and filling.
Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper or a baking mat.
In a medium bowl beat together the pumpkin, applesauce, honey, and melted butter. Add the eggs and beat well to combine. Add the vanilla and stir to combine.
Add the flour, oats, baking powder, soda, and salt and mix well to combine. Let the mixture rest for 5 minutes. If using the chocolate chips, add them and stir to combine.
Use a 1.5 tablespoon scoop to scoop out balls of dough onto the prepared baking sheet. Sprinkle the tops with an additional 5-6 chocolate chips (gentle press them into the dough before baking).
Bake for 12-15 minutes until lightly browned. Remove for the oven and allow to rest on the baking sheet for 3-5 minutes before placing the cookies on a cooling wrack.
Enjoy right away or store in an airtight container for up to 3 days. Store in the fridge for up to a week and in the freezer for up to 3 months.