PUMPKIN BREAKFAST COOKIES
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.
PUMPKIN BREAKFAST COOKIES
INGREDIENTS
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
DIRECTIONS
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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