3/4 Cup All Purpose Flour (Gluten free flours such as rice flour and oat flour also make
easy and excellent substitutes)
2 1/2 Cups Rolled Oats
1/2 Tsp Baking Soda
1/2 Tsp Baking Powder
1/2 Tsp Ground Cinnamon
1/4 Cup Peanut Butter (For healthier cookies, I recommend using an all natural peanut
3 Tbsp Soy Milk (Yes, regular milk works fine as well)
3 Tbsp Maple Syrup
1/4 Cup Molasses
1/4 Cup Honey
1 Tbsp Pure Vanilla Extract
2 Tbsp Vegetable Oil
1/2 Cup Pureed (or canned) Pumpkin
Chocolate Chips (The amount can be adjusted to your liking-or disliking! The chocolate chips can easily be replaced by Carob chips!)
Any kind of dried fruits, nuts, or seeds you want! (I like to use dried berries, sunflower
seeds, pecans, etc)
* Preheat oven to 350 degrees Fahrenheit.
* Combine flour, oats, baking soda, baking powder, and cinnamon in a medium mixing bowl.
* In a separate, large mixing bowl, mash the half banana until smooth. Add the pumpkin, vegetable oil, vanilla extract, honey, molasses, maple syrup, soy milk, and peanut butter (basically, all of your wet ingredients).
* Pour the dry ingredients into the wet ingredients and stir until well combined.
* Add the chocolate chips (or carob) and any other nuts, fruits, or seeds which you would like.
* Grease cookie sheet and scoop clumps (approximately 2 tablespoons) onto sheet. These will need to be about an inch apart from each other.
* Bake for around 10 minutes
*Note: As you may have noticed, this recipe is easily adaptable to become gluten free, vegan, and also limited to natural sugars. The ingredients in the recipe are very interchangeable, so I suggest having fun with these!