Grain-Free Pumpkin Blender Cookies
Servings 6 cookies
Calories 38kcal
Ingredients
- ½ banana* approx. 2 oz.
- ¼ cup natural peanut butter or almond butter
- ½ cup pumpkin puree
- 2 eggs
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon nutmeg
- 1 pinch salt
Instructions
- *I always have a big bag of frozen, sliced banana in my freezer for smoothies and other things. So that’s what I used here. If you aren’t a banana-freezing freak like myself, you can use a fresh, ripe banana instead, but only use about 2 oz. (roughly half a medium-sized banana) or else the texture will be off on these.
- Add all the ingredients to a blender and blend just until smooth. Spoon the batter in 1/4 cup increments onto a baking sheet lined with parchment paper or a baking mat.
- Bake at 350°F for 12-14 minutes. Then remove from the oven and allow to cool on a cooling rack. I will usually eat one or two while they are still warm, and then I wait until these are cooled, place them in a ziplock bag, seal, and refrigerate until I want to eat them. They’ve never lasted me longer than a few days, but they’d probably be fine in the refrigerator for up to a full week. If you’d like to make a bigger batch and save them for longer, I would consider freezing them.
Nutrition
Calories: 38kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 120mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3264IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg