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.
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.