Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Pumpkin Breakfast Cookies
These cookies are not low carb, but they are a wonderful gluten-free snack or breakfast for kids.
Course
Breakfast
Cuisine
Breakfast
Prep Time
15
minutes
minutes
Cook Time
14
minutes
minutes
Total Time
29
minutes
minutes
Servings
18
Cookies
Ingredients
2
ripe bananas
1
cup
pumpkin puree
⅓
cup
Greek yogurt
⅓
cup
Swerve Sweetener
or granulated erythritol
½
teaspoon
ground cinnamon
¼
teaspoon
ground ginger
⅛
teaspoon
ground cloves
1 ½
cups
oat flour
(I used Bob's Red Mill)
1 ¼
cup
gluten free oats
⅓
cup
raisins
⅓
cup
mini chocolate chips
Instructions
Preheat oven to 325F and line 2 baking sheets with parchment paper.
In a large mixing bowl, mash bananas until creamy. Stir in pumpkin puree and Greek yogurt until smooth.
Stir in erythritol, cinnamon, ginger and cloves, and then stir in oat flour and oats until just combined.
Mix in raisins and chocolate chips.
Using two spoons, form dough into 18 mounds on prepared baking sheets. Press down with the bottom of a glass or measuring cup.
Bake 14 minutes, or until firm and lightly browned.
Remove from oven and let cool on pan.