Healthy Pumpkin Breakfast Cookies
Wanted a new fall breakfast so I came up with these! They’re super quick, simple to whip up, and all healthy! I love crumbling them over greek yogurt as a better alternative to sugary granola. Enjoy!
INGREDIENTS:
- 1 1/2 cups rolled oats
- ΒΌ cup mashed ripe banana (1 banana)
- 2 tablespoon brown sugar
- A dash of almond milk
- 1 tablespoon coconut oil
- 1 egg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 cup canned pumpkin
- 2 tablespoons ground almond
DIRECTIONS
Preheat oven to 325 Degrees and grease/line a cookie sheet.
- In a large bowl mix all ingredients together starting with the dry ones. (If using chocolate chips add those last)
- Drop by the spoonful onto greased cookie sheet.
- Bake at 325 for 9-12 minutes.
- Let cool for a few minutes on cookie sheet and then remove from pan to a cooling rack.
Makes about 15 cookies