Pumpkin Banana Breakfast Cookies
These Pumpkin Banana Breakfast Cookies will knock your socks off! Get ready for a fall breakfast recipe you’ll really love. They’re gluten free, vegan, healthy and still so delicious. Perfect with a cup of coffee.
I’m really excited to share these Pumpkin Banana Breakfast Cookies with you. They’re pretty darn filling. Now, I’ll be honest. Breakfast cookies are never the only thing I eat for breakfast.
I am a serious breakfast eater. Now, I don’t need bacon, eggs, toast and the whole shebang every morning, but I do need a fair amount of protein to get me going for the day. Some people skip breakfast and some are okay with a bit of a snack.
Either way, you can eat these alone or pair them with some scrambled eggs and fresh fruit. You just can’t go wrong.
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Ingredients
- Oats – make sure you buy certified gluten free oats here. Oats themselves don’t contain gluten, but cross contamination is a major issue. If you’re not worried about these being gluten free, then you can just use regular rolled oats.
- Oat flour – you don’t have to buy oat flour! If you have a good blender like this Vitamix, you just need to use 1 1/4 cups of oats and blend them until they become a fine powder. Voila!
- Almond flour – I don’t worry about getting almond flour that’s super fine. I buy the cheap generic kind since it can be pretty pricey. I actually love the texture that almond flour added to certain baked goods.
- Baking powder
- Baking soda
- Salt
- Pumpkin pie spice
- Chopped pecans
- Banana – mash it to your liking. I don’t like to completely puree it. I leave it slightly chunky.
- Canned pumpkin – I prefer either Libby’s or Great Value. Other brands I’ve tried have been watery and generally not too good.
- Vanilla – real vanilla extract, not the artificial stuff.
- Maple syrup – again, it’s important to get the real thing. Real maple syrup is sweet but your body processes it different. Yes, it’s still sugar, but it’s a bit easier for your body to handle.
- Coconut oil – fractionated is liquid at room temperature, otherwise melt it in the microwave. You can also use vegan butter, melted.
How to Make Pumpkin Banana Breakfast Cookies
Step 1: Preheat oven to 350° F and lay some parchment paper on a baking sheet.
Step 2: In a large mixing bowl, whisk together all the dry ingredients except for the pecans.
Step 3: In a separate, smaller mixing bowl, whisk together the wet ingredients until really well blended.
Step 4: Pour the wet mixture into the dry mixture and stir to combine thoroughly. Add the pecans and mix them in well.
Step 5: Using a small or medium cookie scoop, scoop out balls of dough and place them on the cookie sheet, leaving a little space between for even baking. These don’t spread much, so it’s okay to place them a little bit close together.
Step 6: Press the tops of the cookies down slightly. Since they don’t spread, we wan to make them slightly flatter to help the centers bake through evenly. After you press them down, quickly press together any loose bits on the sides.
Step 7: Place the baking sheet in the oven and bake for 20-24 minutes, until cookies are firm and starting to brown slightly. Remove from oven and let cookies cool for 5 minutes before serving.
Step 8: Let cool completely and store in an airtight container at room temperature.
Serving Suggestions
- top with powdered sugar
- pair with coffee or tea
- serve with fresh fruit, eggs, or alone.
- something fresh like this green smoothie.
Pumpkin Banana Breakfast Cookies
Ingredients
- 1 cup rolled oats - gluten free if preferred
- 1 cup oat flour
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
- ½ cup chopped pecans
- 1 ripe banana - mashed
- ½ cup canned pumpkin puree
- 1 tsp vanilla extract
- ⅓ cup real maple syrup
- ⅓ cup coconut oil - melted
Instructions
- Preheat oven to 350° F. Line baking sheet with parchment paper.
- In a large mixing bowl, mix together the oats, oat flour, almond flour, baking powder, baking soda, salt and pumpkin pie spice.
- In a smaller bowl, mix together banana, pumpkin, vanilla, maple syrup and coconut oil until combined.
- Pour wet mixture into dry mixture and stir to combine. Add pecans and mix in well.
- Using a small cookie scoop, scoop out balls of dough onto baking sheet. Press the tops down to flatt the cookies just slightly. Then press any loose bits into the sides to even them up.
- Place baking sheet in the oven and bake for 20 to 24 minutes until cookies are firm and browning slightly.
- Remove from oven and let stand for 5 minutes before serving.
- Let cool completely and store in an airtight container at room temperature.
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