Loved reading your comments in this morning’s Happy Weight post. Thanks for sharing your thoughts and experiences! You have until tomorrow morning at 8am to enter the book giveaway.
After I posted this morning, I snuck out for a quick run to start my day off on the right track. Actually I wasn’t sure if my legs would be up for it because I ran 4 miles last night with Eric, so I just told myself I would run to the end of the driveway and back. A simple goal (and a bit funny), but it seemed to work because I didn’t feel ANY pressure to run if my body didn’t feel up for it.
I find with running, I often don’t know how I feel until I actually get out on the pavement. So I got dressed and told myself ‘to the end of the driveway and back’ and wouldn’t you know it once I got out there I felt great– my legs weren’t tired like I thought they were. This was proof that my doubts this morning were actually mental doubts and my body told me it was just fine.
I kept it short and sweet since I had a crazy busy work day ahead of me: 3 miles in 26:33 minutes (avg pace = 8:50).
- Mile 1: 9:10
- Mile 2: 8:47
- Mile 3: 8:34
It was quite possibly the most beautiful, sunny, and crisp morning of the season. I felt like I was floating on air today! Well, except for the crazy hills…but you can’t win ‘em all. ;)
I have a deliciously healthy cookie recipe for you to kick off the weekend! Yeehaw!
Pumpkin Pie Banana Chunk Oatmeal Cookies
Adapted from Banana Apricot Spelt Oatmeal Cookies (amazing!)
- 1 Flax ‘egg’ (1 teaspoon ground chia seeds or 2 tsp. ground flaxseed + 2 tablespoons water)
- 1 cup regular oats
- 1 cup whole grain spelt flour (or other flours will work too)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 tbsp chopped walnuts
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 2 tbsp cacao nibs
- 1/2 teaspoon vanilla bean paste or 1 tsp pure vanilla extract
- 1/2 cup pure maple syrup
- 1 small banana, chopped
- 3/4 cup canned pumpkin
Directions: Preheat the oven to 375F. Mix flax or chia egg in a small bowl and set aside. Mix dry ingredients in a medium sized bowl and set aside. Mix wet ingredients in a small to medium sized bowl and then add flax or chia egg. Stir. Pour wet mixture into dry ingredients. Stir well and shape cookies onto a pan. Makes 12 large cookies. Cook for 13 minutes at 375F.
Step 1: Mix dry ingredients
Note: I threw in some rice crisp cereal, but I would not use it again as it didn’t add any crunch by the time it was baked.
Step 2: Mix wet ingredients:
Leave bananas chopped and chunky- this is key!
Step 3– add wet to dry and stir well:
Now place on lined baking sheet and shape into cookies. Makes about 12 large cookies. Bake for 13 minutes.
Friends, it does not get any easier than this!
They are not too sweet and are healthy and light tasting. Pumpkin is also packed with Beta-carotene, Vitamin C, Potassium, and Copper.
The banana chunks are key- they are so nice to bite into. The cookies are very moist, but without the feeling like they aren’t cooked in the middle.
I seem to enjoy stacking things this week… ;)
Eric said, ‘Are these cookies or burgers?’
Then he proceeded to gobble them up like the Cookie Monsta he is. His verdict: ‘Delicious and moist’
I’m off to bring my girlfriend Jen a basket of cookies! Hope she likes them as much as I do.
Have a great start to your weekend! If you don’t hear from me until Monday it means that I am having the first epic weekend of freedom since June. ;)
i just posted a cookie recipe too :)
THESE LOOK REDICULOUSLY DELICIOUS! you always know how to present them so well too! the coconut is M-M-M good! <3
great combo….enjoy YOUR weekend!
That’s pretty giving yourself a tiny goal to start with. Because then you actually get dressed…..which is the biggest mental challenge for me!
Those cookies look incredible!
OMG!! These are so delicious. I knew I had to make them as soon as I saw the recipe. I subbed some Sunspire chocolate chips for the cacao nibs and added 1/2 c unsweetened coconut. I am going to have trouble not eating the whole batch in one day. Thanks for a great recipe.
How long do these keep? What’s the best way to store them–should they be frozen or something? Because if I’m making something that nice, I’d like to eat them all in peak condition…and even a healthy cookie is a once-a-day thing for me.
Yes they freeze well..we froze some for 4-5 days and they were great.
LOVE the pumpkin oatmeal cookies, and so did my one year old daughter Madeline! It’s so fun to give her a cookie that is full of vitamins. Thank you for your fabulous recipes!!!
could i use an actual egg instead of ‘flax’ egg? how many? and could i use regular salt instead of sea salt?
Not sure about the egg, prob though!
Salt can replace sea salt although you may need less salt.
Thanks for the recipe Angela. I made these today and they were wonderful!! Will definitely be making them again.
about to make these right now. it’s kinda chilly here today. ohhh excited!
Oh my goodness! These are delicious. I found your site via a link from Eat Live Run. This is my first vegan foray in the baking department. I love to bake but wasn’t sure how to tackle it now that I’m experimenting with vegan cooking. I made some substitutions based on what I had in the house (roasted squash instead of pumpkin, 1/4 cup maple syrup + 1/4 cup honey, raisins instead of cacao nibs). These are to die for and I feel good about eating them and giving them to my 2 year old daughter as a treat! Thank you so much. Can’t wait to try lots more of your recipes.
Great recipe! I made these last night and you’re right, they are so moist, which is fantastic considering there is no butter in them. Also, I find them very filling, so they make for a perfect healthy snack!
I’ll have to try this. I have two daughters in college and I’m always looking for healthy “grab and go” options.
Just made a half batch & used honey vs. maple syrup. Results were dry & spongy. I then added 2 Tbsn of Coconut Oil to the rest of the batch and that really helped the texture.
Not sure if was a simple as swapping out maple?
What is the exact recipe for a flax egg? I have seen a few different proportions on different recipes of yours. I feel like my cookies came out too chewy and am trying to figure out why. I used GF all purpose baking flour.
Oh my goodness! I made these exactly as described in the recipe and they are SOOO good. I had two right away when they came out of the oven, and another one after they cooled. Super moist, flavorful, and light! The banana chunks are amazing and all the flavors and textures work together perfectly. Thank you for a delicious recipe! :)
Wow. These were perfect. Thank you! I happened to have a pumpkin a whole bunch of bananas and all the rest of the ingredients on hand. It was fate!
Just made these and they’re SOO delicious!!! I added mini semisweet and dark chocolate chips. I’ve been searching for a good healthy/breakfast cookie recipe and this is the first one that has tasted GOOD. I plan to have them for breakfast tomorrow…but I’m not sure they’ll last that long. YUM.