Name: Peanut butter pumpkin oatmeal cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 oz ripe banana, mashed; 2 oz canned pumpkin puree; 3 tbsp nonfat Greek yogurt; 2 tsp creamy peanut butter; 1/3 cup rolled oats; 1/4 cup vanilla whey protein powder; 1 1/2 tbsp unsweetened cocoa powder; 1/2 tsp ground cinnamon; 1/4 tsp salt; 1 tbsp water

Nutrition

Per serving

461 calories

Protein: 43g; 35% of calories
Carbs: 55g; 45% of calories
Fat: 10g; 19% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 350°F and line a small baking sheet with parchment paper.
In a mixing bowl, whisk together the mashed banana, pumpkin puree, nonfat Greek yogurt, and peanut butter until the mixture is smooth and well combined.
Stir in the oats, whey protein, cocoa powder, cinnamon, and salt. The batter should be thick and scoopable, like a stiff muffin batter. If it runs off the spoon, stir in a few more oats, or if it is crumbly, add water one tablespoon at a time until it holds together.
Divide the batter into 4 equal mounds on the baking sheet and flatten them slightly into cookie shapes. Bake for 15 minutes, until the tops look set and spring back when lightly pressed and the edges are firm. Let the cookies cool on the baking sheet for 10 minutes to firm up before moving them. Done when tops look set and spring back when lightly pressed.

Nutrition

Ingredients

Instructions

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