Dairy-free Pumpkin Banana Cookies w/Flaxseed

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Need a dose of fiber? Add some omega-3’s and a tad of pumpkin (I know we are past pumpkin season, but come on, everything is better with pumpkin!), and I’d say we’ve got something good!

These are my dairy-free pumpkin, banana, flax cookies. They are very easy, yummy, and a good treat that won’t break your calorie bank.

Ingredients:

  • 2 cups steel cut oats
  • 2 Tbsp ground flax seed
  • 1/4 c brown sugar
  • 1 cup pumpkin puree
  • 2 smashed, brown bananas
  • 1/2 cup dried cranberries
  • 1/2 semisweet chocolate chips (optional, but everything is better with chocolate right?)
  • dash of cinnamon

Directions:

Pretty simple! Combine all of the ingredients (make sure you smash the bananas first) and place spoonfuls, however big you want your cookies is up to you, onto a baking sheet. If the batter seems a little wet, it should be, but depending on how big your bananas were, feel free to add a little extra oats to soak up some liquid. If you aren’t using a non-stick, you may want to spray a little cooking spray first; these can be sticky at first!

Bake at 350 for about 11-13 minutes. Let cool and enjoy!

Quick health fact: Why are people so hung up on omega-3’s? Omega 3’s are known for their anti-inflammatory effects. Why do we want to combat inflammation? By reducing inflammation throughout the body, we can help reduce the risk of blood clots and rising blood pressure, decrease joint stiffness or pain that can lead to arthritis, and many other things that I will not bore you with! Just remember… moderation! Too much of a good thing can sometimes turn bad!

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