Breakfast cookies are an easy make-ahead breakfast for every day of the week. Check out these superfood filled cookies with pumpkin and flaxseed!
Preheat oven to 350 degrees F and prepare your baking sheet with a silicon mat or parchment paper.
In a large bowl, mash your bananas well until there are little to no clumps left. Add the eggs and coconut oil and give it a stir so it's well incorporated.
Next, add the oats, raisins, pumpkin seeds, ground flax, the pumpkin pie spice, and salt. Give it a good mix.
Use a 1/4 cup and scoop onto your baking sheet. You can flatten them a bit since they won't really spread out when they 're baked.
Bake for 15-20 minutes until the edges start to look a little but browned.
Let the cookies cool on the baking sheet and serve. For breakfast, 2-3 should be a good amount. As a snack, aim for one.
This recipe should make about 12 cookies if you use the 1/4 measuring cup. If you choose to make smaller cookies, you might have a larger batch.