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Breakfast Banana Pumpkin Cookies

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
28 minutes
Course Breakfast, Cookies, Fall, For Toddlers, Healthy, Healthy Sweets, Recipes, Snacks
Servings 12

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!:)