Pumpkin Banana Power Cookies

by Lauren on February 10, 2012

I am going to be honest.  I don’t bake.  Me and cookies, cakes, pies, bars, etc….well, it’s a hit or miss relationship.  Part of this is because I’m awful at actually following a structured recipe and part of it comes from the fact that I don’t usually keep sub par baked goods in the house and would rather leave a really decadent confection up to a professional.  Meaning, if I am going out to an incredible restaurant, you better believe I’m getting dessert.

But ever so often, I come across a “healthy” baking recipe and I start to get the urge to wish I was a baker.  Some things I see just look so good and I feel that I too should have the opportunity to experience them.  Just a side note, to this day I have yet to try a dough ball and it has become my life mission to change this.  I, of course will not be the one making them, but gosh darn it I will eat one before I die!

Before the birth of the dough ball, there was the “Supercharge- Me! Cookie”.  Dreena Burton, author of Eat Drink and Be Vegan, is the mastermind behind the original recipe but I’ve played with the recipe a few times and came up with a cookie that contains the same nutritional “charge” but with my own little twist.

Pumpkin Banana Chocolate Chip Power Cookies

(Adapted from Eat Drink and Be Vegan)

Ingredients: 

  • 1 cup quick oats
  • 1/3 cup spelt flour
  • 1/3 cup peanut flour
  • 1/4 tsp  salt
  • 1/2 tsp cinnamon
  • 1 overripe banana (mashed)
  • 2 tbs unsweetened shredded coconut
  • 1/2 cup canned pumpkin
  • 3 tbsp chocolate chips
  • 1 tsp baking powder
  • 1/3 cup flax meal
  • 1/2 cup pure maple syrup
  • 3 tbsp almond butter
  • 1 1/2 tsp pure vanilla extract

Directions: 

Preheat oven to 350°F. In a bowl, combine oats, flours, salt, cinnamon, coconut, and chocolate chips, sift in baking powder, and stir until well combined. In a separate bowl, combine flax meal, syrup, almond butter, pumpkin, banana and vanilla and stir until well combined. Add wet mixture to dry, and stir until just well combined (do not overmix). Line a baking sheet with parchment paper. Spoon batter onto baking sheet evenly space apart. Bake for 13 minutes.

Makes about 20 small cookies or 12 larger cookies

Nutritional Info: (for 20 small cookies) Calories: 79, Total Fat: 3.8g, Total Carbohydrates: 10g, Sugars: 2.6g, Protein: 2.6g 

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{ 10 comments }

Allie@LiveLaughEat February 10, 2012 at 10:09 pm

I’ve been looking for a good recipe using both pumpkin and bananas. I bought 30 discount bananas and need to either freeze them or bake with them. Perfect!

Courtney @ Sweet Tooth, Sweet Life February 11, 2012 at 8:00 am

Hey Allie! I also have a recipe for banana pumpkin bread that is super delicious: http://www.sweettoothsweetlife.com/2011/11/16/pumpkin-banana-bread/

That should help you out a little with the abundance of bananas ;)

EricA February 10, 2012 at 10:25 pm

You always say youre nit a baker, but your baked goods look delicious to me!! Great lighter treat

Katie @ Talk Less, Say More February 10, 2012 at 10:33 pm

You know, I’ve never tried a dough ball either and I really feel like that NEEDS to change. And these look pretty freaking delicious…might have to try ‘em. ;)

Emilie February 11, 2012 at 2:05 am

Yummy and low calorie, I will have to try them for a little snack when I want something sweet.

Alexia @ NamasteYoga February 11, 2012 at 3:46 am

yummy, super healthy and tasty!
cant wait to make them!

Lauren @ What Lauren Likes February 11, 2012 at 7:49 am

this sounds great :)

Courtney @ Sweet Tooth, Sweet Life February 11, 2012 at 7:59 am

These look great, Lauren! YUM :)

Shannon from Healthiful Balance February 11, 2012 at 9:07 am

These look so delicious! I just need to get my hands on some pumpkin to make them.. :)

Baking Serendipity February 11, 2012 at 11:27 pm

I love the pumpkin and banana combination. These would make an awesome breakfast….I’m always looking for something quick before I run out the door.

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