143kcal
6g
5g
4g
0g
4g
26g
7mg
- 250g / 8.82oz Pumpkin puree
- 1 tbsp Brown almond butter
- 150g / 5.29oz Tender oats
- 1 tsp Chia seeds
- 1 tsp Ceylon cinnamon powder
- 2 Banana
1. Preheat the oven to 180°C (356°F).
2. Peel the 2 Bananas and mash them with a fork in a bowl.
3. Add 250g / 8.82oz Pumpkin puree and 1 tbsp Brown almond butter, then mix with a hand mixer.
4. Add 150g / 5.29oz Tender oats, 1 tsp Chia seeds, and 1 tsp Ceylon cinnamon powder, and stir everything into a homogeneous dough.
5. With damp hands, form balls from 1 tbsp dough each and place them on a baking tray lined with baking paper. Gently flatten the dough balls with the palm of your hand.
6. Bake the cookies in the middle of the oven for 20-22 minutes, then remove and let cool on a wire rack.
5% of RDI
14% of RDI
5% of RDI
0% of RDI
0% of RDI
14% of RDI
19% of RDI
These cookies can be stored in an airtight container for up to 3 days. They can also be frozen and thawed at room temperature for consumption.
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