The Messy Baker Blog

Pumpkin Banana Breakfast Cookies {Gluten-Free + Vegan}

Cookies for breakfast… Need I say more?

Pumpkin Banana Breakfast Cookies {Gluten-Free + Vegan} | www.themessybakerblog.com

I have rotten–I mean ripe–bananas out the ying yang over here. Usually, I freeze them before they get too ripe, but I found myself in a lazy (hungover) state over the weekend.

Thirty appears to yield harsher punishments for one too many glasses of fruity pineapple sangria. Ugh, why does it have to taste like fruit punch? That stuff is fruity but potent. You’ve been warned!

Pumpkin Banana Breakfast Cookies {Gluten-Free + Vegan} | www.themessybakerblog.com

While I was recuperating from a blurry night of hot tub sangria sipping and football, my bananas were rotting to a mushy pulp.

Have no fear, folks, because pumpkin banana breakfast cookies don’t discriminate against overripe bananas. The mushier, the better.

Gack! I prefer my bananas spot-free. So, in the batter they went.

Pumpkin Banana Breakfast Cookies {Gluten-Free + Vegan} | www.themessybakerblog.com

These thick cookies taste like portable oatmeal: soft and gooey on the inside and firm on the outside. It’s oatmeal on the go.

I loaded the batter with a ton of healthy ingredients. I swapped flour for gluten-free quick-cooking oats and pecan flour to create a thick, chewy cookie that will fill you up and keep you energized until your next meal.

If you don’t have quick-cooking oats stocked in your pantry, pulse old-fashioned oats in a food processor or blender until coarse. The same goes for pecan flour. Pulse pecans in the food processor or blender until it resembles wet sand.

Pumpkin Banana Breakfast Cookies {Gluten-Free + Vegan} | www.themessybakerblog.com

You’ll be excited to hear that the batter comes together in one bowl and only takes 5 minutes. Whipping these up will fit nicely into your busy schedule during the school year.

These cookies are also egg-free and naturally sweetened with maple syrup, making them naturally vegan. Unlike most cookies, these cookies will not spread as they bake. You’ll need to press down the dough to your desired thickness before placing them in the oven.

Um, cookies for breakfast. Get it!

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Pumpkin Banana Breakfast Cookies

Thick, chewy breakfast cookies loaded with pumpkin, ripe bananas, oats, and dried cranberries. These cookies are gluten-free, vegan, and naturally sweetened.

Yield: 12 cookies

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

Ingredients:

2 ripe bananas

1/2 cup pumpkin puree

3 tablespoons pure maple sryrup

1 teaspoon vanilla extract

2 cups quick-cooking oats (certified gluten-free)

1/2 cup pecan flour

1/4 teaspoon kosher salt

3/4 teaspoon cinnamon

3/4 teaspoon dried cranberries

1/4 cup pumpkin seeds for topping

Directions:

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.

In a large bowl, mash banana and pumpkin puree together. Stir in maple syrup and vanilla extract until combined.

Add the dry ingredients directly on top of the pumpkin/banana mixture. Stir until thoroughly combined. Fold in the dried cranberries.

Drop 1/4-cup sized dough balls onto the prepared baking sheet, spacing them 3 inches apart. Press down slightly on each dough ball to flatten the tops to desired thickness (they will not spread). Top each dough ball with a pinch of pumpkin seeds.

Bake for 18 minutes, or until the top and edges are slightly golden brown in color. Allow the cookies to cool on the pan for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room-temperature for up to 1 week or freeze for up to 3 months.

   

11 Responses to “Pumpkin Banana Breakfast Cookies {Gluten-Free + Vegan}”

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    1
    Stacey @ Bake.Eat.Repeat. — August 28, 2014 at 11:45 am

    I’ve been wanting to find a good breakfast cookie recipe so I will definitely be trying this one! It looks great. And who doesn’t want cookies for breakfast?!

    Reply

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    2
    Liz @ Floating Kitchen — August 28, 2014 at 5:51 pm

    Heck yeah cookies for breakfast! I’m down with that. And yes, unfortunately drinks hit us a bit too hard as we get older. But being allowed cookies for breakfast is at least ONE perk of aging!

    Reply

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    Choc Chip Uru — August 29, 2014 at 9:17 am

    I don’t usually eat breakfast cookies, but they look so delicious, I could give dessert for breakfast a shot :D

    Cheers
    Choc Chip Uru

    Reply

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    4
    Ashley — August 29, 2014 at 12:04 pm

    I’m all about cookies for breakfast! I love the fall flavors you have going on here!

    haha and yup, I feel the effects the next day from alcohol so so much more these days!

    Reply

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    Nancy @ gottagetbaked — August 29, 2014 at 1:27 pm

    Cookies for breakfast is always a good idea, especially when they’re full of healthy ingredients AND delicious! Hot tub sangria sipping ALSO sounds like an amazing idea! Although I totally agree with you, Jennie, my body does NOT recuperate after a night of drinking like it used to. Oy.

    Reply

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    Paula — September 1, 2014 at 6:14 am

    Oh my, this looks marvelous! Thanks for sharing the recipe! Personally, I could have cookies for breakfast, lunch, dinner – whole day :P
    P.S. if you don’t have ripe bananas but want to try the recipe – put the fruit in the oven for about half an hour – they will be ripe afterwards and ready to be used in cookies :) You can find more instructions here: http://www.listonic.com/protips/get/opqpndomrm

    Reply

    • Jennie replied September 2nd, 2014 at 8:02 pm

      Thanks, Paula! And, thanks for such a wonderful tip. I’ll have to give that method a try.

      Reply

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    7
    Stephanie @ Eat. Drink. Love. — September 2, 2014 at 1:25 am

    I’m a big fan of breakfast cookies! These look scrumptious! I’ve never used pecan flour!

    Reply

    • Jennie replied September 2nd, 2014 at 7:59 pm

      Right! I’ll take any excuse to eat cookies for breakfast.

      Reply

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    Tracey — September 10, 2014 at 4:48 pm

    Have to use Pecan Flour or is there another option?

    Reply

    • Jennie replied September 10th, 2014 at 8:33 pm

      Hi Tracey! You can swap the pecan flour for almond flour. Any nut flour will work well in this recipe. Happy baking!

      Reply

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