Thank you to abeautifulmess.com for this YUMMY grain-free cookie recipe.
I LOVE pumpkin. I LOVE easy quick recipes. I LOVE gluten-fee. Baking was never one of my strong points. I would rather cook a HUGE meal then bake BUT these make it really easy.
Hopefully the weather will cool off a little so I won’t have to run the air conditioner when I have the oven on. I know it is CRAZY BUT a girl has to do what a girl has to do, right?
Yes, this is a grain-free, gluten free, dairy-free, and no sugar added blender cookie recipe. They are more like little snack cakes because they are a fairly soft, sort of a mix between a pancake and a cookie. They are totally delicious and make a great afternoon snack or even warmed up and topped with fruit for a morning sort-of pancake option.
Grain-Free Pumpkin Blender Cookies, makes 6
Adapted from Detoxinista’s Almond Butter Pancakes
1/2 banana* (approx. 2 oz.)
1/4 cup natural peanut butter or almond butter
1/2 cup pumpkin puree
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
pinch of salt
If you don’t keep a bag of frozen, sliced banana in your freezer for smoothies then make sure you 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.
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.
Place them in a ziplock bag, seal, and refrigerate until you want to eat them. They will be fine in the refrigerator for up to a full week. If you make a bigger batch and save them for longer, consider freezing them.
Can’t wait to hear what you think?
Have a ThirtyOne-derful day!