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Healthy Banana Pumpkin Cookies (AIP, Paleo, Vegan, Sugar Free)
These healthy banana pumpkin cookies make a fun aip dessert. They're soft and chewy with a sweet spiced flavor.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 cookies
Calories 44 kcal
Ingredients
- 1 medium banana pureed
- 3/4 cup pumpkin puree
- 1/2 cup tapioca flour
- 2 tbsp coconut flour
- 1/4 tsp baking soda
- 5-7 chopped pitted dates (for AIP) or 1/3 cup chocolate chips
- 1 tsp pumpkin pie spice or cinnamon (for AIP)
Instructions
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Pre-heat the oven to 350°. Use a blender, food processor or stick blender to mix all ingredients except the dates (or chocolate chips).
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If using the dates, chop the dates. Add the dates to the batter and stir gently with a spoon. If using chocolate chips, add them to the dough and fold into the dough.
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Place parchment paper or a silpat on a cookie sheet (you need parchment paper or else the cookies may stick).
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Place spoonfuls of the cookie dough onto the cookie sheet. The batter will be more moist than regular cookie dough. Use the spoon to shape the batter into a flat circle cookie shape. Repeat until all of the batter is out.
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Bake the cookies at 350° for about 10 minutes or until a toothpick inserted comes out clean.
Recipe Video
Recipe Notes
- If you are on AIP, you'll want to use chopped dates with this recipe--it really makes the recipe! If you are not on AIP, you can use chocolate chips in place of dates. I have tried both ways. Usually I'm a chocolate fiend, but I actually prefer dates for this recipe...it really pairs well with the other flavors.
- If you are on AIP, do not use pumpkin pie spice. Substitute equal amounts cinnamon.
- I've updated this recipe so you can make it without coconut butter since not everyone has that on hand. However, if you have coconut butter, I would recommend adding 1 tbsp to your cookie dough mixture to further add to the perfect texture.
- The banana is an important part of this recipe and should not be substituted since it adds sweetness and acts as an egg-free binder.
- Tapioca flour can be substituted with arrowroot or cassava flour. The coconut flour cannot be substituted.
- It's important to use parchment paper or a silpat on the cookie sheet when making these so they don't stick.
- Store these cookies in the refrigerator or freezer. They will last about a week in the refrigerator.
Nutrition Facts
Healthy Banana Pumpkin Cookies (AIP, Paleo, Vegan, Sugar Free)
Amount Per Serving (1 Cookie)
Calories 44
% Daily Value*
Sodium 29mg1%
Potassium 85mg2%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 3g3%
Vitamin A 2390IU48%
Vitamin C 1.5mg2%
Calcium 6mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.