Hi there, Mamas! With all of the pumpkin-spice foods rolling out this time of year, I was inspired to add a little fall flare to one of my daughter’s favorite breakfast recipes. {But, really I just wanted some pumpkin cookies.}
See the original recipe: Gluten-Free Breakfast Cookies
So, I came up with two scrumptious variations on this portable and tasty treat. {Check back soon for the Pumpkin-Spice Cookie recipe… you knew it was coming!}
This variation was inspired by some very tasty “traditional” cookies my brother had made for my daughter’s baptism party. So good, but with the typical baked good ingredients: sugar, salt, and white flour.
RDN Mama’s: Bread of Life or Deadly Sin – Kids Eating During Church
These “cookies” give all of the wonderful flavors that fall has to offer, with no added sugar or salt. These can also be made gluten-free if made with certified gluten-free oats. (Be sure to check the package.) These are also {nearly} fat free!
RDN Mama’s Info on Healthy Fats
Cooking with pumpkin and bananas is great! These wonderful fruits give incredible moisture to whatever you’re making and the banana adds sweetness, so you don’t even need sugar/honey/agave/Splenda/{your sweetener of choice}. Plus, pumpkins and bananas are potassium powerhouses! Potassium is a nutrient sorely lacking in many Americans’ diets. It’s really beneficial for heart health and acts as a sort-of counterbalance to sodium. These little babies have just over 76 milligrams (mg) of potassium each, so you’d need to eat a lot of these to get to the Recommended Daily Intake of 4,700 mg (but really, who can stop at just one?). But on the other hand, these cookies have virtually no sodium and only a half a gram of fat each. The oats and fruits also contribute fiber, so overall, I’d say these are a very heart-healthy pick! Not to mention, mama and toddler* approved!
RDN Mama’s Nutrition BFF – Fiber
Hope you enjoy, Mamas!
What are some of your favorite fall recipes?
Orange Cranberry Pumpkin Cookies
Ingredients
- 1 overripe banana, mashed
- 3/4 cup pumpkin puree
- 1.5 cups quick oats
- 1/4 teaspoon orange extract
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 350* F.
- Mix all ingredients well.
- Roll into bite-sized balls.
- Place balls onto baking sheet lined with parchment paper.
- Bake for 9-11 minutes.
- Enjoy!
Nutrition Facts
Orange Cranberry Pumpkin Cookies
Serves: 24
|
Amount Per Serving: 1 cookie
|
||
|---|---|---|
| Calories | 50 | |
| % Daily Value* | ||
| Total Fat 0.5 | 0% | |
| Saturated Fat 0 | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 0 | 0 | |
| Total Carbohydrate 10 | 3.3% | |
| Dietary Fiber 2 | 8% | |
| Sugars 2 | ||
| Protein 2 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Kelly Houston Nutrition
* Toddler disclaimer: Please be sure you are comfortable with your little one eating dried cranberries, as they, like raisins can be a choking hazard if eaten raw. Cooking these dried fruits, as in the cookies, makes them a bit softer and easier to handle for less-coordinated chewers.