A couple weekends ago, I wanted to make something that I could easily incorporate into my breakfasts’ that would be both delicious and calorie-friendly. After thinking for a little bit, breakfast cookies came to mind. Now I know that there are a lot of breakfast cookie recipes out there, but I have to say, the recipe I managed to pull together was seriously, seriously good. Best part? It didn’t take much work! Read on for my Banana Pumpkin Breakfast Cookies.
What You’ll Need:
2 large smashed bananas
1/4 cup whole wheat flour
1 1/2 c. rolled oats
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup egg beaters
1/4 cup black figs
1 15 oz can pure pumpkin
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda
First, heat your oven to 350 degrees. Then smash the two bananas in the bottom of a bowl, like so:
In one bowl, mix the smashed banana with the egg beaters, pumpkin, and vanilla (wet ingredients).
Then in another bowl, mix the whole wheat flour, oats, pumpkin pie spice, baking powder, and baking soda (dry ingredients). Finally, mix the wet and dry ingredients together along with the figs:
Finally, place the cookies on a greased baking sheet and pop ’em in the oven for twenty minutes:
Once the cookies are done cooking, you’ll have these!
These cookies were so perfect in yogurt bowls and they were also delicious when topped with a little low fat cream cheese and jam. I basically ate one every day ’til they were gone! And the figs were a fantastic addition–but you can use any type of dry fruit 🙂