- 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.