Pumpkin Banana Cookies

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www.theconsciousplantkitchen.com

These Pumpkin Banana Cookies made with only 5 ingredients, refined sugar-free, gluten-free, and vegan, are a great and simple breakfast for everyone.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/pumpkin-banana-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time25

Total Time35

Servings: cookies

Calories: 169.6kcal

Author: Carine Claudepierre

Ingredients

½ cup Canned Pumpkin Puree canned or homemade, not canned pumpkin pie filling! (note 1)
½ cup Mashed Banana (note 2)
¼ cup Peanut Butter (Unsalted) (note 3)
¼ cup Maple Syrup (note 4)
2 ½ cups Quick Oats (note 5)

Optional - for flavors

1 teaspoon Vanilla Extract
1 ½ teaspoons Pumpkin Pie Spices (note 6)

Glazing

½ cup Powdered Sugar
1-2 tablespoons Almond Milk
½ teaspoon Vanilla Extract

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Lightly oil with a cooking oil spray. Set aside.
Mash the ripe banana and make sure you get exactly 1/2 cup.
In a large mixing bowl, combine all the base ingredients: pumpkin puree, mashed banana, peanut butter, maple syrup, quick oats, vanilla extract, and pumpkin pie spices, if used.
Stir well with a rubber spatula until it forms a consistent, sticky oatmeal cookie dough. If you like, stir in 1/3 cup of chopped pecans and chocolate chips.
Use a cookie dough scoop to grab about 2 tablespoons of dough - I made 9 large cookies in total. Place each ball onto the prepared baking tray, leaving one inch of space between each ball. They won't spread in the oven, but you will flatten them, and you don't want them to touch each other.
To flatten each cookie dough ball, oil a little piece of parchment paper, and place the oiled side on top of the cookie dough ball. Press with something flat like the bottom of a glass or lid of a jar to make a flat cookie mine are about 0.2 inches/0.6cm thick. The thinner, the drier they will be. Keep them thick for a moist cookie, especially if you added chopped nuts or chocolate chips - thick = less fragile.
Bake the cookies for 22-25 minutes at 350°F (180°C). They should be golden brown on the top and sides, but still moist in the middle.
Let them cool down on the baking sheet for 10 minutes, then transfer them to a cooling rack for 1 hour before glazing.

Glazing - optional

In a small, shallow bowl, stir the powdered sugar, vanilla extract, and almond milk until thick, slightly runny, and white. If too runny, stir in more powdered sugar. If too thick and dry, stir in a few drops of almond milk to thin it out.
Dip each pumpkin oatmeal cookie, upside-down (top goes into the icing), swirl to coat, wait for a few seconds above the bowl to let the excess icing drop down the bowl. Place on a cooling rack to dry.
Repeat for the next cookies. Sprinkle extra pumpkin pie spices or cinnamon on top for flavor.
Refrigerate for 1 hour to set the icing hard.

Notes

Note 1: I use pure, organic canned pumpkin puree. It's not as wet as homemade pumpkin puree. If you use your own puree, you might need more quick oats to form the batter.

Note 2: Equivalent to a large banana, make sure you mash, pack in the mashed banana in a measuring cup to get exactly 1/2 cup, or the cookie dough will be too wet and the cookies softer.

Note 3: Or almond butter or cashew butter. For a nut-free option, use sunflower seed butter or tahini.

Note 4: Or any liquid sweetener you love, like agave syrup.

Note 5: Quick oats are rolled oats pulsed a few times in a food processor to be slightly finer. They soak up liquid more and make the cookies less dry and fragile. If gluten-free, use gluten-free certified quick oats or quinoa flakes.

Note 6: Or stir 1 teaspoon of cinnamon + 1/4 teaspoon of ginger + 1/4 teaspoon of allspice.

Storage: Store the cookies in an airtight container in the fridge for up to 4 days, or freeze them for up to 1 month. Thaw at room temperature the day before.

Nutrition