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Pumpkin Breakfast Cookies

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 Cookies

Ingredients

  • 1 medium size ripe banana, mashed (the more brown and spotty, the better! ~1/4 cup apple sauce also works
  • 1/2 cup pure pumpkin purée
  • 1/4 cup all-natural nut butter
  • 1 tsp vanilla extract
  • 1 1/2 cups old fashioned oats
  • 1/4 cup pumpkin seeds
  • 1/4 cup maple/date syrup
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 pinch ground cloves
  • 1/2 tsp baking powder
  • 1/4 cup sultanas

Instructions

  1. Preheat the oven to 175C/300F.
  2. In a large bowl, mash the ripe banana.
  3. Mix in the wet ingredients, followed by the dry ingredients. Mix until everything is well combined.
  4. Portion out ~10 cookies (you can make more or less depending on how large you want your cookies) on a non-stick sheet. The cookies won’t spread much in baking, so no need to space them far from each other.
  5. Bake for around 20 minutes or until the tops are golden.
  6. Remove from the oven and let sit for a few minutes, then transfer to a baking rack to cool completely. The cookies should last about a week in the fridge, or you can freeze them to keep longer (but they never last that long for me). For an extra treat, I like to warm them up in the microwave for about 30secs to serve.