Pumpkin Banana Chocolate Chippers

banana_pumpkincookies

This recipe is a delicious way to get a great snack and use up some ingredients in the process.  It’s a dairy-free recipe too.  Cookies are light and airy with a cake-like consistency.

Ingredients

2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch cloves
1 cup brown sugar
1/2 cup coconut oil, melted
2 very ripe bananas
1 cup Farmer's Market Pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips

Directions

Preheat oven to 350ºF. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Set aside. In a separate bowl, whisk together the coconut oil and sugar. Add the bananas and mash them into the mix. Whisk in the pumpkin and vanilla last. Slowly add the wet ingredients to the dry. Use your hands to combine. Should be a thick doughy consistency. Use a small ice cream scooper to portion out the cookies. Drop cookies on a baking sheet about two inches apart. Bake for 14 - 15 minutes or until a toothpick inserted into the center comes out clean.

5 Responses

  1. ralph says:

    do you have the pumpkin in the carton.

    • Emily says:

      Yes, we do carry Farmer’s Market Pumpkin in a carton. You can find it online at Amazon.com and other retailers.

      Warm wishes,
      The Farmer’s Market Family

  2. Penny says:

    I just made these tonight. They turned out great. I used organic coconut sugar instead of brown sugar. Thanks so much for the recipe! I will be keeping this recipe around for along time. :)

  3. Penny says:

    I was just wondering if you left the banana out, would you add more pumpkin or just leave it as is? Thank you.

    • Emily says:

      Penny,

      That’s a great question. I’m not sure about that one. I would try by adding just 1/4 cup additional pumpkin and see if that works. We will experiment on our end as well and let you know what we think works best.

      Happy Baking!

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