These breakfast banana and pumpkin cookies are perfect to make for a quick and healthy breakfast. Best of all, they taste delicious! These cookies are sweet, soft and will keep you full. They’re toddler and kid friendly!
I am always looking for ways to spice up breakfast for my 3-year-old and this is one of my favorites! These cookies are healthy without skimping on flavor. The banana adds natural sweetness and the pumpkin gives it a rich flavor. They’re a great gluten-free option and will keep you and your littles full in the morning. Other healthy breakfast recipes of mine are my Banana Breakfast Cookies and my Chocolate Oat Breakfast Bars
These are a great grab & go breakfast; so I will make a batch on a Sunday to have for busy mornings throughout the week. I hope you love this recipe as much as my toddler and I do!
Ingredients
Ripe Bananas – ripe to maximize the sweetness level
Pumpkin Puree
Whole Egg
Melted Butter – melted coconut oil can also be substituted
Maple Syrup – a couple of tablespoons goes a long way
Almond Flour – you could use oat flour
Pumpkin Pie Spice – if you don’t have this, ground cinnamon works too
Baking Powder
Salt – to balance out the flavors
Mini Chocolate Chips (optional) – you can omit. They taste great with or without the chocolate chips
For Littles
I make these specifically for my 3-year-old! It’s something fun for her to eat for breakfast while also getting nutrients first thing in the morning. You can serve these to your littles 12 months+!
How To
Mash your banana and pumpkin together. Then add in your wet ingredients and mix. Then fold in the dry ingredients and chocolate chips (if using).
Scoop tablespoon sized cookies onto the parchment. Flatten the tops and bake at 350 for 15-17 minutes. Enjoy!:)
Breakfast Banana Pumpkin Cookies
Ingredients
- 1 ripe banana
- 1/2 cup pumpkin puree
- 1 whole egg
- 2 tablespoons melted butter
- 2 tablespoons maple syrup
- 1 1/4 cup almond flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips
Instructions
- Preheat your oven to 350 degrees and prepare a baking sheet with parchment paper. Set aside
- In a large bowl, mash together the ripe banana and pumpkin puree with a fork or potato masher. Mash until there are no more large chunks of the banana and the banana and pumpkin are combined
- Add in the egg, melted butter and maple syrup. Whisk together until all combined. Then add in your almond flour, pumpkin pie spice, baking powder and salt. Fold everything into the wet ingredients. Fold in your mini chocolate chips (if using)
- Using a tablespoon-sized cookie scoop, scoop out cookies onto the parchment paper-covered baking sheet about an inch apart. You should get around 12 cookies. Lightly pat the tops of the cookies to flatten (they will not spread out when baking)
- Bake at 350 for 15-18 minutes, until tops are set. Take them out and let cool for 10 minutes, and then transfer them to a wire wrack to cool
- Serve! You can store in an airtight container for up to 4 days or freeze for up to 3 months. Enjoy!:)
