It's hard to know what to call these cookies because they are packed with so many delicious ingredients. What to emphasize, the pumpkin, the banana, the teff, the oatmeal or the chocolate? Or the fact that they are practically sugar free and yet utterly deee-licious?
Based on the old warhorse the Protein Puff, this experimental combo came out so gooey in the batter stage that I didn't even bother forming them into puffs. My hunch that these would be great as cookies came true as these babies are M-O-I-S-T and everything you are looking for in a cookie. Make them without chocolate and they are great treats for the dogs in your life.
- 1 banana
- 2/3 can of pumpkin puree
- 3 tbsp. coconut oil
- 3 large egg whites
- 1 tsp. vanilla extract
- 2 heaping spoonfuls of peanut butter
- 1/4 cup maple syrup
- 1.5 tsp baking powder
- 3 tbsp. flax meal
- 1.5 cup oats
- 1/3 cup + 1 tbsp teff
- 1/4 cup shredded coconut (or flakes)
- 2 tsp. cinnamon
- 2-3 oz dark chocolate chips, chopped
- handful of chopped cashews or other nuts
- Preheat oven to 350 degrees.
- Mix the pumpkin, banana, egg whites and coconut oil in a chopper or blender
- If you have enough room in your chopper/blender, add the rest of the wet ingredients. If not, transfer to a mixer to blend.
- Combine dry ingredients in a separate bowl, then add to the wet ingredients and mix thoroughly. Add coconut, chopped chocolate and nuts and combine.
- Drop spoonfuls onto a baking sheet and bake for 14 minutes.