Pumpkin Breakfast Cookies

  • ¼ cup coconut oil, melted
  • ¼ cup honey
  • 2 cups gluten free oats
  • ⅔ cup unsweetened, dried cranberries
  • ⅔ cup pumpkin seeds
  • ¼ cup ground flaxseed
  • 1 teaspoon pumpkin pie spice (or cinnamon, clove and nutmeg)
  • ½ teaspoon sea salt
  • ½ cup pumpkin puree
  •  2 eggs beaten or 2 flax eggs (2 tbsp ground flax in 6 tbsp warm water, left to sit 5 minutes on the counter before adding to recipe).

Preheat oven to 350

Melt coconut oil and honey.  Add all the other ingredients.  Drop by 1/4 cup scoops onto a cookie sheet lined with parchment paper. Flatten with the bottom of a cup.

Cook 15-20 minutes until starting to brown.  Let cool in the cookie sheet before moving to an airtight container.

Original Recipe