Pumpkin Banana Bread Chocolate Chip Cookies
These cookies are a little unexpected, pumpkin meets banana meets chocolate chip cookie? BUT somehow, it works perfectly.
Soft, fluffy, and loaded with melty chips, these are the kind of cookies you don’t want to share (and might accidentally eat half the batch in one sitting).
Ingredients (makes 12):
½ cup pumpkin purée
1 ripe banana, mashed (~½ cup)
¼ cup natural peanut butter
2 tbsp maple syrup (or honey)
2 tbsp stevia (or coconut sugar)
1 egg
½ cup oat flour (or regular)
½ cup vanilla protein powder (vegan bakes best)
½ tsp baking soda
½ tsp baking powder
1 tsp pumpkin pie spice
1 tsp cinnamon
Pinch of salt (plus optional sea salt flakes on top)
¼ cup chocolate chips
How to Make It:
Preheat oven to 350°F and line a baking sheet with parchment paper.
Mix all ingredients in a bowl until a soft dough forms.
Scoop into 12 cookies and flatten slightly.
Bake 10–12 minutes until golden and fluffy.
Let cool on the tray before removing.
Macros (per cookie): 125 cal | 6g protein | 14g carbs | 5g fat
Note: Macros vary depending on banana ripeness and chocolate used.
These are a cozy twist on fall baking, comforting, simple, and weirdly addictive in the best way.
