Pumpkin Banana Breakfast Cookies
Ingredients
SERVES: 10-12
2 ripe bananas, mashed
½ cup pumpkin purée (unsweetened)
¼ cup nut butter (almond, peanut, or cashew all work)
2 cups old-fashioned oats
1 tsp cinnamon
½ tsp pumpkin pie spice
Pinch of salt
2–3 tbsp maple syrup or honey
Add-ins:
¼ cup chocolate chips (I did a mixture of regular & mini)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mash bananas until smooth. Stir in pumpkin purée, nut butter, and maple syrup until fully combined.
Add oats, cinnamon, pumpkin pie spice, and salt. Stir until the mixture is thick and scoopable — it should hold together but still feel moist.
Fold in your add-ins (chocolate, or if you want to add other nuts/seeds)
Scoop 2-tablespoon portions onto the baking sheet. Gently flatten the tops with the back of a spoon (they won’t spread much).
Bake 12–15 minutes, until the edges are lightly golden and centers feel set.
Cool for 10 minutes before removing from the sheet — they’ll firm up as they cool.
Sprinkle with flaky salt when serving and ENJOY!
