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This is one of my favorite go to recipe, that is also GLUTEN & DAIRY FREE.

Very versatile, can be used as a breakfast cookie combined with a green smoothie and you have a protein/fiber/health fat combo

I also like to make a batch and individually freeze them in "snack" size ziplock bags.

Like that I always have a "on the go" snack that I can carry with me.



Make 12 cookies

¼ cup of coconut oil melted

¼ cup of honey or maple syrup

2 cups of oats (old fashioned or quick)

1/4 cup of unsweetened dried cranberries

2/3 cup of pumpkin seeds

¼ cup of ground flaxseed

1 teaspoon of pumpkin spice

½ teaspoon of salt

½ cup of pumpkin puree

2 eggs, beaten


Preheat oven to 350 degree, line a baking sheet with parchment paper

Warm up coconut oil and honey (microwave 45 sec or on stove top)

In a large bowl combine oats, cranberries, pumpkin seeds, ground flax, spice and salt

Add puree, eggs and warm coconut oil and honey, stir until fully combined

Drop about ¼ cup of the mixture onto the cookie sheet (I use an ice cream scoop). Flatten the cookies (they will not spread during baking)

Bake for 15-20 minutes, until the edges are lightly browned

Let them cool on baking sheet before storing in airtight container

They freeze very well

Let me know who your cookies turned out and how you have been enjoying them

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