Muffin Top Cookies

Enjoy these super yummy cookies. They are great as a trail snack on your next adventure, or as an afternoon treat. Sweetened with maple syrup and banana, it’s a great alternative cookie for the kiddos (and adults). Our kids love making these just as much as they love eating them.

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Muffin top cookies

Yield 12-18

Author Jaclyn McNeely

Prep time

10 Min

Cook time

15 Min

Total time

25 Min

These are super yummy and perfect for trail adventures, or a great alternative cookie for the kiddos.

Ingredients

Wet Ingredients

• ½ cup mashed ripe banana(s) (approx. 1 large banana)
• ½ cup pumpkin puree
• ¼ cup oil of your choice (I like to use avocado oil)
• 1 flax egg (1 tablespoon ground flax seed + 3 tablespoons water, mix and let sit for 5 minutes)
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 ½ cups spelt flour
• 1 ¼ cups almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• Optional: dark chocolate chips, walnuts

Instructions

1. Preheat oven to 350 degrees.
2. In a small bowl combine wet ingredients until well combined ensuring the banana is well mashed.
3. In a separate bowl mix together dry ingredients.
4. Add wet ingredients to dry ingredients and mix together, making sure there are no clumps in the batter.
5. Add in optional ingredients such as chocolate chips and or walnuts.
6. Scoop out batter into balls on a lined baking sheet (about 2 heaping tablespoons).
7. Bake in the oven for 13-17 minutes or until just firm on the outside (I find that 15 minutes is the sweet spot).
8. Let cool on a wire rack then enjoy with a glass of non-dairy milk.