The pumpkin saga continues with these pumpkin banana spice cookies. It’s just that time of year when there’s literally pumpkin everything (I even tried pumpkin burgers last night, compliments of Civilized Caveman — they were awesome!). Being the pumpkin lover that I am, I’m okay with that.
Sometimes I don’t know why I decide to do stuff at the last second. Like yesterday evening, about 30 minutes before I had to be at the gym to help coach class, I decided to whip together these cookies. I didn’t think they’d bake as long as they did, and literally walked out the door one or two minutes after taking them out of the oven. Yes, I ate one on my way out the door too because I can’t resist a warm cookie, fresh from the oven. My kind self even grabbed one for Jesse since he was at the gym (we coached together last night). He was pleasantly surprised when I handed him a warm cookie upon my arrival. What’s even better is that he enjoyed it, despite the fact that it didn’t contain chocolate (have I told you that he’s a dark chocoholic? Well, he is. Hardcore).
*Inspiration for this recipe came from What Runs Lori.
Pumpkin Banana Spice Cookies
- 1 ripe banana, mashed
- 1/3 cup pure pumpkin puree
- 4 medjool dates, pitted and chopped
- 1/3 cup coconut flour
- 1/3 cup unsweetened shredded coconut
- 1 tsp baking soda
- 2 tsp apple cider vinegar
- 2 tsp pure vanilla extract
- 2 Tbsp unsweetened almond butter
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp cloves
- 1/4 tsp nutmeg
- Pinch of sea salt
- 1 – 2 Tbsp water, coconut or almond milk (start w/ 1 Tbsp & add more if batter needs it, omit if batter is moist enough)
- 1 tsp coconut oil, melted
- 1 tsp raw honey, optional
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a non-slip baking mat.
- Mix all ingredients together in a medium-sized bowl.
- Drop by spoonfuls onto the prepared baking sheet. Bake for 15-20 minutes or until golden brown and cooked through. (Note: mine took 20 minutes).
- Remove pan from oven once done and let cookies sit on the baking sheet for a couple minutes. Then, carefully remove with a spatula and place on a cooling rack.
Yields: 12-16 cookies