Banana Pumpkin Breakfast Cookies
One-bowl recipe for gluten free, vegan and refined sugar free breakfast cookies, made with wholesome, oats, banana and leftover pumpkin puree.
- 2 cups instant oats rolled oats would work too
- 2 bananas
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1/4 cup pumpkin puree*
- 1 teaspoon avocado oil
- 1/2 cup chopped nuts optional
- 1 teaspoon cinnamon
- 1/2 teaspoon fresh grated nutmeg
Heat oven to 350F and line a baking sheet with parchment paper. Set aside.
In a medium bowl, mash the bananas with a fork until even. Add in the baking soda, salt, cinnamon and nutmeg (if using), pumpkin puree and oil.
Blend or food process 1 cup of the oats in a blender, coffee grinder or food processor. This will be your oat flour!
Add the remaining 1 cup instant oats and 1 cup oat flour to the bowl with the wed mixture. Mix to combine, then fold in the nuts.
Using a cookie scoop or rounded tablespoon, portion cookies onto baking sheet. Bake for 15 minutes, or until lightly browned. Let cool slightly, and then enjoy!!
*You can use more or less pumpkin puree depending on how much you have leftover, but you'll likely have to add more oats or oat flour to compensate for the extra liquid.
I recommend storing any leftovers in the fridge or freezer and reheating in the microwave as necessary!