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Healthy Pumpkin Cookies Kids Love

Pumpkin-everything season is in full swing, and I couldn’t be more excited!

This time of year is my favorite with the cooler weather, gorgeous leaves, and seasonal goodies.  Unfortunately, there tends to be weight gain over the holidays, so I figured that I would make a healthy spin on a seasonal treat.

I mean, healthy pumpkin cookies for breakfast?  Yes, please!

One of the hardest parts of trying to get my kids to eat healthier food is trying to sneak in the good ingredients.  Like the time I tried to disguise carrots in their macaroni and cheese… let’s just say it didn’t end well.  But what I love about this recipe is that it’s got natural sweetness and no flour.

My kids willingly gobble these healthy pumpkin cookies up for breakfast or dessert, and I don’t feel guilty letting them!

Thankfully, my kids don’t have any food allergies, but I do.

These cookies are very allergy friendly, which makes them perfect for school treats!  They also have no processed sugar, nuts, or flour.   If you have a gluten sensitivity, just buy the gluten free oats instead of regular.

One thing that I do with these cookies is I blend the oats before mixing them in.

Since my boys are toddlers, they’re suspicious of different textures. And their texture preference changes daily, I can’t even keep up.  I just put the oats into my coffee grinder and blend them until they’re powder.

If you prefer not to use protein powder, you can replace it with extra oats.  You can also substitute the protein powder with flaxseed powder.

Feel free to add chocolate chips or raisins if you want to make them more fun.

Healthy Pumpkin Cookies

So whether you’re looking for a healthy cookie recipe for your kids to bring to school, a fun new breakfast treat, or a seasonal dessert to bring to a party; these cookies are a perfect fit.  They are always a hit!

Are you a pumpkin-everything lover?  What’s your favorite kind of holiday cookie?

Healthy Pumpkin Cookies Kids Love

Print

Ingredients

• 2 ripe bananas
• 1/2 cup pumpkin puree
• 2 tsp pumpkin pie spice
• 1 1/2 cups oats
• 2 scoops protein powder (I use Orgain Vanilla)

Instructions

1. Preheat oven to 350 degrees.
2. Add everything to a bowl and mix together. Drop spoonfuls onto baking sheet, and bake for 10-12 minutes.
3. Let it cool for 5 minutes before eating. Store in sealed container in refrigerator for 1 week.

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