Have you ever been tempted to eat cookies for breakfast? Well, now you can with all the chewy goodness and none of the guilt. Or even better, you can trick your kids into eating oatmeal.
All you need for these Fall inspired Pumpkin Oatmeal Cookies is three ingredients, an overripe banana, canned pumpkin, and quick oats. We recommend sneaking in a few chocolate chips and cinnamon, but additional mix ins are up to you!
Try reaching for a couple of these cookies before you go for the infamous Pumpkin Spice Latte for your Fall pumpkin fix. A standard size clocks in at 380 calories and almost 50 grams of sugar. Enjoy two of these cookies for about 200 calories, only 22 grams of sugar, and lots of slow absorbing carbs to keep you full for your run.
1 ripe banana
1/3 cup canned pumpkin (can substitute with an additional banana)
1 cup quick oats
Optional: Chocolate chips, honey, vanilla extract, cinnamon, chopped walnuts, shredded coconut, raisins, dried cranberries, peanut butter, cocoa powder, pumpkin pie spice, maple syrup, pinch of salt.
Preheat oven to 350 degrees Fahrenheit. Place banana in a large mixing bowl. Mash with a fork until large chunks are blended. Add canned pumpkin and mix. Add oats and mixed until well blended. Mixture should be thick, wet, and sticky. Add more canned pumpkin if too dry, or more oats if too wet. Add in optional mix ins and stir. Grease baking sheet. Roll dough into 8 individual balls, and flatten to desired cookie shape. Pack tightly to avoid breakage. Bake for 15 minutes.