Happy weekend!
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 splits:
- 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!)
Ingredients:
- 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. ;)
Hi Angela! I love this recipe! I’ve got several variations of this one myself! Do these have coconut on top? It looks like shredded coconut in the pictures but I don’t see it in the recipe? Just curious!:) I made some yummy carrot raisin cookies tonight with applesauce and flax instead of an egg- I can’t wait to try these tomorrow:) Have a great Saturday!:)<3
Yup there is shredded coconut on top :)
I just made these and have already devoured 2 cookies! These are SOO good!! Thanks for the recipe! I love how the banana is in chunks instead of mashed. It totally made the cookie!
Well…I love pumpkin and I LOVE cookies, so this is for sure on my baking agenda for the weekend! Thanks!!:0)
How do you come up with recipes all of the time?! You are relentless; so amazing!! I agree that you should def consider writing a cookbook.
The cookies, of course, look fab!!
Pumpkin banana cookies??
Want some, now :D
Oh my gosh!! Those cookies sound to die for!
I love that Eric will try most everything you make – still trying to encourage (gently of course!) to try some of my ‘healthy’ concoctions! :) Looks like another fabulous recipe to try!
Holy cow, these cookies look so unbelievable! The flax ‘egg’ idea is brilliant, I am saving this recipe for the first day of fall a.k.a. the first day of pumpkin season! Your cookie recipes are always banging, AND boyfriend approved, love it. Can’t wait to try them!
Oh man, those look so good! Have a great weekend!!
I’ve gotta try those cookies!
Have a fun weekend. :)
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.