Want to make a cookie that you can feel good about feeding your kids- even for breakfast?
Whenever I have bananas that are getting very close to being past your prime or I get a great deal on ripe bananas, I make a quick batch of these. My kids love them. To them, they are cookies, so they're happy. I like them too. They satisfy my cookie craving in a healthy way. However, these come with a warning because, to my husband, they are not a cookie. His comment was, "These are definitely healthy..."
Pumpkin Banana Oatmeal Cookies
*This recipe is "per banana" because I alter how much I make based on how many bananas I have on hand. Simply multiply the recipe by the number of bananas you use.
1 ripe banana
1/2 cup oats (rolled or quick cook) *Use Gluten-Free oats to make these Gluten-Free
1/6 cup of pumpkin
1/2 t. vanilla
sprinkle of cinnamon or pumpkin pie spice
raisins (or other add-in of your choice)
Add Oatmeal and Pumpkin
Add Cinnamon and Vanilla
Add Raisins (These are probably the best mix-ins. They add the perfect amount of sweetness)
Or other "mix-ins" I made some with butterscotch chips and walnuts (for me!)
*You can even give each family member a part of the batch and let them add their own mix-ins.
Spoon onto a tray and bake at 350 for @ 10 minutes. They will not change shape or size. They are finished when they are no longer soft but are not getting brown. (2 small bananas made 13 cookies)
This recipe is linked up to "Tempt My Tummy Tuesdays," which this week is hosted at At The Well.