Pumpkin Breakfast Cookies
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Yield 12 cookies
¼ cup coconut oil, melted
¼ cup honey
1 cup rolled old-fashioned oats
1 cup quick cooking oats
2/3 cup unsweetened, dried cranberries
2/3 cup pumpkin seeds
¼ cup ground flaxseed
1 teaspoon pumpkin pie spice
½ teaspoon sea salt
½ cup pumpkin puree
2 eggs, beaten
Preheat oven to 350 F. Line a baking sheet.
In a small bowl warm coconut oil and honey (either microwave, heat inside the preheating oven, or heat on the stove top).
In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs, warmed coconut oil and honey. Stir until fully combined.
Drop about ¼ cup-sized scoops of the mixture onto a cookie sheet and flatten (cookies won’t spread while baking). Bake for about 15-20 minutes until edges are lightly browned.
Let cookies cool on baking sheet before moving to an airtight storage container.
Editors Note: In a test of these cookies, to make them more healthy, I eliminated the oil and eggs and added an equivalent amount of water to replace the liquid shortage due to that omission. One other change was to use only quick-cooking oats, because that is what was on hand. They were ‘man-tested’ (by 2 men) and declared to be “very good”. Good thing I doubled the recipe!