2 large mashed bananas
1 1/2 cup of pumpkin puree
2 cups of gluten free oats
4 teaspoon of baking powder ( I didn't have baking soda on 1 teaspoon of baking soda if that is what you have on hand)
1/2 cup of Powdered Peanut Butter
1 teaspoon of salt
1/4 coconut flakes
1/4 cup of organic maple syrup
1 tablespoon cinnamon
Coconut sugar on hand to sprinkle on top
1 teaspoon of apricot jam on top
Mix all ingredients together then take a 1/4 cup measuring cup and scoop mix onto a parchment line cookie sheet. Spread out 12 cookies onto two sheet and put apricot jam on top and a sprinkle coconut sugar for a little extra love. Then place tray into a preheat 350 degree oven for 35 minutes. Put on a cooling rake and enjoy.
If you are not going to serve immediately place in fridge once completely cooled then wrap individually and freeze. Take one cookie out the night before and enjoy this wonderfully nutritious breakfast cookie!
Stacie A. Zamperini M.Ed.