I’ve made banana-based cookies before and this recipe is based off of that concept. Only this time I added a healthy scoop of pumpkin puree to the batter, as I always seem to have an excess of it lying around in the fall. I also made them vegan and nearly gluten free thanks to the help of almond meal in place of most the flour (the whole 2 dozen batch has just 1/2 cup whole wheat flour). They also feature pecans and dried cranberries in addition to dark chocolate chips for extra substance. For this reason, I can easily call them breakfast with a clear conscious. But really, they’re so delicious I can eat them morning noon and night (and I do). These cookies are irresistibly delicious, and unlike other desserts don’t leave you feeling miserable and heavy afterwards. They are insanely moist and slightly dense, pack a healthy serving of protein thanks to both almond butter and almond meal as well as pecans, and are just sweet enough with the addition of agave nectar and dark chocolate chips. You simply can’t have just one – you have to have two or three. Trust me, I tried. Didn’t work out. Bake these, snack on these, share these, save these all for yourself. But simply don’t pass up making them – they’re too good to miss out on.
