Updated: Nov 14
A seasonal cookie recipe made super simple with just a few ingredients, most of which are probably already right there in your pantry, Pumpkin Peanut Butter Oatmeal Cookies! Loaded with protein, complex carbs and of course rich and creamy flavor, you'll be thinking "treat" when it's really a perfectly wholesome cookie (and if you want to go ultra clean, just leave out the chocolate chips!)
Personally I like that this recipe yields a smaller batch size of just 8-10 cookies, making it great for those sudden cravings or for smaller households. When I want more, I can easily double the batch, and I often make half the batch with chocolate chips (for when I'm craving something sweeter), and the other half minus the chocolate when I want a heartier cookie.
1 banana, mashed
4 Tbsp. creamy peanut butter
2 Tbsp. pumpkin puree
1 Tbsp. honey
1 tsp. cinnamon
1/2 C oats (can use gluten free)
1/4 C mini chocolate chips (optional)
Preheat oven to 350 degrees.
Mash banana and combine all ingredients with a spoon in a medium size mixing bowl.
Scoop dough by large spoonful onto cookie sheet.
Bake for 10 - 15 min (or until lightly golden brown on edges)
Remove from oven and cool about 5 minutes before serving.
Eat and Enjoy!