These quick and easy snacking cookies from The Plant Based Baby & Toddler book are perfect for your little ones with egg allergies and have a nostalgic, comforting pumpkin flavor. These come together quickly and freeze well for extended snacking!
Pumpkin Oat Cookie Drops
I’m excited to share a recipe from The Plant Based Baby & Toddler book with you all today! If you are looking for more plant-based foods to feed your littles, this book has it all. It’s a wealth of information from Whitney and Alexandra, the authors who run the Plant Based Juniors instagram, both registered dietitians.
If you ever were curious about feeding your baby a plant-based diet, you’ll feel reassured with this book! It’s primarily an informational book with so many tips, charts, and digestible information. There are even convenient handouts at the back of the book that you can tear out and constantly reference. If I wanted to feed my baby a plant based diet, I would definitely use this book!
There are 50 recipes to complement the information provided in the beginning of the book and they are all so delicious-looking, even for those that don’t eat a plant-based diet!
Some of my favorites recipes from the book that I can’t wait to cook through are:
- Blender Bean Muffins
- Tex-Mex Millet Meatballs
- Red Lentil Pizza Strips
- Bean and Corn Taquitos
- Lentil Sloppy Joe’s
- One Pot Teriyaki Stir Fry
These cookies were just a sneak peek of the easy and approachable recipes from the book! My kids gobbled them up, and I froze them for future grabable snacking! They don’t crumble, so they are a great on-the-go option and perfect for lunchboxes! As they say in the recipe, you can stir in some chocolate chips or dried fruit to sweeten them up a bit more!
I’m so proud to support Whitney and Alexandra, and I’m so happy there’s an adequate resource like this out there for parents! You can grab the cookbook here.
Pumpkin Oat Cookie Drops
- 1 cup rolled oats
- ¾ cup oat flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3/4 teaspoon pumpkin pie spice
- 1 large very ripe banana mashed
- ½ cup pumpkin puree
- 1 ½ tablespoons almond butter
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the oats, oat flour, baking powder, salt and pumpkin pie spice.
- In a separate bowl, or in a blender, mix together the mashed banana, pumpkin puree, almond butter and vanilla extract. The mixture should be finely mixed together, without visible chunks of banana. Pour the banana-pumpkin mixture into the oat bowl and mix together.
- Using a small cookie scoop or spoon, drop the mixture onto the prepared baking sheet, 2 inches apart. Bake for 12-14 minutes, or until slightly golden. Remove from oven and let cool completely on an oven rack.