Runnings Recipes with Rebecca: Banana Pumpkin Cookies

Even though it feels like winter here, my pumpkin obsession is still in full force! This is a simple recipe that is full of fiber to keep you full all throughout the day. I love having a few of these for breakfast with some Greek yogurt or as a snack!

Ingredients

2 cups oats

1/3 tsp salt

1/2 Tbsp cinnamon

1 1/2 Tbsp wheat germ

1 medium banana

4 oz unsweetened apple sauce

1/3 cup + 2 Tbsp pumpkin puree

1/2 tsp. vanilla extract

Honey

1 Tbsp egg whites

1/3 cup dark chocolate chips

 

Directions

Preheat the oven to 350 degrees.

In a large bowl, add the oats, salt, cinnamon, and wheat germ. Toss to combine.

In a separate bowl, add in the banana. Mash with a fork until smooth. Add in the apple sauce, pumpkin puree, vanilla, and a squeeze of honey. Mix together.

 

 

 

 

 

Add the wet mixture to the dry ingredients and stir until well incorporated. Add in the egg whites. Fold in the dark chocolate chips.

Using a mini ice cream scoop or spoon, make balls of the dough and line a baking sheet.

Place in the oven and cook for 10-15 minutes until they are firm and the tops are slightly brown.Cool for 5 minutes on the pan and then transfer to a cooling rack.

 

Key Nutrients and tricks:

  • This is an easy way to get in a variety of nutrients like beta-carotene from the pumpkin, fiber from the oats, folate and iron from the wheat germ, potassium from the banana, and antioxidants from the dark chocolate- everything an athlete needs!
  • I enjoy this recipe since it is mostly refined sugar free, but still has natural sweetness from the honey and apple sauce. I like to buy unsweetened apple sauce so that I can control the ingredients.
  • Other options to mix into this recipe are slivered almonds, dried fruit, coconut, or even white chocolate!
  • If you want to add more sweetness, try using coconut sugar, additional honey, or cinnamon applesauce.
  • To boost the nutrition in the cookies, you can add flax seeds, chia seeds, or hemp hearts.

Happy eating!

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Author: Rebecca

Marathoner. Granola and pistachio queen. Obsessed with cooking, baking, eating. And running.

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