1/2cupnatural salted peanut butter or almond butter (crunchy or smooth)
3tablespoonsmelted coconut oil
3tablespoonsmaple syrup or honey
1 1/2cupsold fashioned rolled oats, gluten-free, if needed
1/2cupoat flour, gluten free, if needed
1/4cupmini chocolate chips
1/2cupdried cranberries, cherries or other dried fruit
Preheat oven to 350°F. Grease or line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a mixing bowl stir together mashed banana, pumpkin, eggs, peanut butter, coconut oil, vanilla and maple syrup until well combined.
Add in oats, oat flour, almond meal, baking powder, baking soda, salt, cinnamon, allspice, chocolate chips and dried fruit; stir to combine. Refrigerate for 5 minutes to harden.
Drop cookies by spoonfuls on prepared baking sheet. They won't expand much, so feel free to press them down, slightly, and make them as uniform as possible to ensure even baking.
Bake for about 12 minutes until lightly browned. Allow to cool on the cookie sheet for about 5 minutes and transfer to a wire rack. Cookies stay fresh at room temperature for 3 days in an airtight container. If they last any longer, store them in an airtight container in the fridge.
For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
This large batch of breakfast cookies is perfect for freezing!