Pumpkin Banana Cookies
These 4-ingredient pumpkin banana cookies are a bright orange fall flavored treat your little ones are sure to love!
Prep Time3 minutes mins
Cook Time15 minutes mins
Total Time18 minutes mins
Course: Breakfast, Snack
Cuisine: American
Servings: 10 cookies
Preheat the oven to 350 degrees F (180 degrees C).
Mash banana with a fork until smooth.
Add in the pumpkin puree and mix well.
Add in almond flour and cinnamon and mix until combined.
Scoop out tablespoon-sized balls and flatten.
Bake at 350 degrees F for 15 minutes, or until the edges are slightly brown. Allow the cookies to fully cool before serving.
- Make sure to flatten and shape the cookies beforehand because they will not change shape while baking.
- If you want your cookies to have a smoother texture with no lumps, puree the banana first and then stir in the almond flour.
- I like to use very ripe bananas with several brown spots. The riper the bananas, the sweeter the cookies.
- If your mixture is too wet to form into balls, stir in a little more almond flour, one tablespoon at a time until you reach the desired consistency.
- Stir in a few chocolate chips into the batter for an extra treat!
Calories: 92.03kcal | Carbohydrates: 6.23g | Protein: 3.17g | Fat: 7g | Saturated Fat: 0.52g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 0.48mg | Potassium: 55.52mg | Fiber: 1.98g | Sugar: 2.14g | Vitamin A: 961.05IU | Vitamin C: 1.31mg | Calcium: 32.27mg | Iron: 0.67mg