Pumpkin Breakfast Cookies
Vegetarian: undefined
MAKES: serving
Ingredients
1 cup ripe banana, mashed
1/2 cup pumpkin puree
1 egg
1/4 cup ripe avocado*, mashed
1 Tbsp + 1 tsp maple syrup
2 tsp vanilla extract
1 cup almond flour
1/2 cup rolled oats
1 tsp baking powder
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 cup raw pumpkin seeds
Directions
Preheat oven to 350° F.
In a medium-large bowl, mash the banana and avocado.
Add in the pumpkin puree, egg, maple syrup, and vanilla. Mix until combined.
Mix all the dry ingredients, except for 1/4 cup of raw pumpkin seeds, in a small bowl. Mix well.
Lay a piece of parchment paper onto a baking sheet.
Scoop the "dough" onto the parchment paper into 8 cookies. You can flatten the dough to the desired thickness. The cookies won't flatten when cooking. Sprinkle the 1/4 cup of raw pumpkin seeds evenly among the 8 cookies.
Bake the cookies for 15-20 minutes, depending on your oven. Let the cookies cool on a wire rack before serving.
For storage: wrap each cookie individually and store in the refrigerator for up to a week or in the freezer for prolonged storage.