Pumpkin Breakfast Cookies
Deliciously soft, chewy, and healthy banana cookies that are loaded with pumpkin puree, oats, and chocolate chips. These banana pumpkin cookies are the perfect autumn/fall breakfast or snack!
Servings: 14 cookies
Calories: 125kcal
Ingredients
- 2 medium ripe bananas mashed
- ½ cup (115g) canned pumpkin puree
- ¼ cup (85g) honey, maple syrup, or agave
- 1 teaspoon vanilla extract
- 2 ¼ cups (200g) quick oats
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup (90g) dark or semi-sweet chocolate chips
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat.
- In a large mixing bowl, whisk together the bananas, pumpkin, honey, and vanilla until combined.
- Add the oats and spices, and mix until completely combined. Fold in the chocolate chips.
- Using a medium cookie scoop, drop balls of the mixture onto the prepared baking tray. The mixture will be quite sticky.
- Flatten the balls out and shape into circles.
- Bake for 18 - 20 minutes or until firm to the touch and lightly golden on top. Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Video
Notes
These cookies stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.