{recipe} vegan pumpkin pie banana chunk oatmeal cookies

That super long title does not even include all of the yummalicious ingredients that went into these incredibly healthy "cookies." Let's add dark chocolate chunks, pecan, & shredded coconut to the mix.

Oh yeah. Now we're talking.

When I first mentioned the idea of making this delicious little treat, my dad immediately said, "No! Don't make those!" Me: "Why...?" Dad: "Oatmeal cookies? There is always 4 sticks of butter and a ton of oil in those! We don't need all that oil and fat!"

I love ya Dad, but you are wrong. So wrong.

Meet your perfectly HEALTHY oatmeal cookie.

Water-based canned pumpkin, agave nectar, syrup, and ripe bananas make these cookies super moist {awful word, correct adjective} without the addition of butter or oil. A flax egg allows you to enjoy these cholesterol-free. All of the above also makes them look like little dough balls. I don't hate it.

Baking these made my kitchen smell like fall. I can just imagine myself eating these on a crisp, cool fall night out on the patio.

Speaking of fall, y'all realize that THE BEST TIME OF THE YEAR is almost here right?

I literally get butterflies and chills watching these pump up videos for FSU. Ah. So soon!

Vegan Pumpkin Pie Banana Chunk Oatmeal Cookies

Recipe adapted from Oh She Glows (third recipe in a row... I just love her blog!)

Ingredients:

Dry:

• 1 cup regular rolled oats (not quick cooking kind)
• 1 cup whole white wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 tablespoons chopped pecans
• 1/2 teaspoon kosher salt
• 1 teaspoon cinnamon
• 2 tablespoons dark chocolate chunks
• Sweetened shredded coconut (optional)

Wet:

• 1 flax egg (1 tablespoon ground flax mixed with 3 tablespoons water)
• 1 tsp vanilla extract
• 1/4 cup agave, 1/4 cup syrup [or 1/2 cup agave or 1/2 cup syrup]
• 1 small banana chopped, NOT mashed
• 3/4 cup canned pumpkin

Directions:

1. Preheat oven to 375F. Mix together your flax egg in a small bowl and stick in fridge for 15 minutes, or until you finish mixing other ingredients.
2. Mix dry ingredients in a medium bowl and set aside.
3. Mix wet ingredients in a small bowl and then mix in flax egg mixture.
4. Pour wet ingredients into the dry ingredients bowl and mix well. This part forced me to use some upper body strength. You can do it!
5. Drop heaping tablespoons of dough onto a pan covered with wax or parchment paper.
6. Bake for 13-15 minutes, or until tops and bottoms are golden brown.
7. Place on cooling rack and sprinkle with shredded coconut. Yum!

Keep cookies in an airtight container in the refrigerator.

I ate one with my yogurt for breakfast this morning, and one for a healthy dessert last night.They are chewy little pillows of pumpkin goodness.

ENJOY!

xo, Jen