Pumpkin and cranberry… does it get any more fall-appropriate than this?
Today’s recipe is probably one of my favorite snack recipes. These pumpkin-cranberry cookies are not only delicious, but they’re also healthy and easy to make.
I love having a couple of these for breakfast with some almond milk, they’re also perfect to have on the go. They’re soft, sweet, slightly chewy and both the walnuts and pumpkin seeds add a nice little crunch.
PUMPKIN-CRANBERRY BREAKFAST COOKIES
1.5 ripe bananas
1/2 cup pumpkin puree
1/3 cup coconut shreds (unsweetened)
4 TBS coconut flour
1 cup rolled oats
2 TBS coconut oil
1/2 tsp baking soda
1/2 tsp baking powder
1/4 cup raw cane sugar
1/3 cup chunky natural peanut butter
1/3 cup dried cranberries
1/3 cup walnuts (chopped, but not too heavily)
1/3 cup pepitas (pumpkin seeds)
1/3 tsp vanilla extract
1/4 tsp nutmeg
1/2 tsp cinnamon
dash of salt
Preheat the oven to 350°F. Mash banana using a fork, add peanut butter, pumpkin puree, cane sugar, nutmeg, cinnamon, salt, vanilla, baking soda and baking powder and mix until smooth. Add oats, coconut flour, coconut shreds and mix well. Finally fold in cranberries, walnuts and pepitas. Using a spoon or your hands, form cookies and place them on a cookie sheet lined with parchment paper. Bake for 13-16 minutes and let cool off completely.