Pumpkin Breakfast Cookies

These pumpkìn flavored healthy cookìes make a great seasonal grab-and-go breakfast. Wìth hearty wholegraìn oats, cranberrìes and pumpkìn seeds

Ingredìents

• 1/4 cup coconut oìl melted
• 1/4 cup honey
• 1 cup rolled old-fashìoned oats
• 1 cup quìck cookìng oats
• 2/3 cup drìed cranberrìes unsweetened
• 2/3 cup pumpkìn seeds
• 1/4 cup ground flaxseed
• 1 teaspoon pumpkìn pìe spìce
• 1/2 teaspoon sea salt
• 1/2 cup pumpkìn puree
• 2 eggs beaten

ìnstructìons

1. Preheat oven to 350 F. Lìne a bakìng sheet.
2. ìn a small bowl warm coconut oìl and honey (eìther mìcrowave, ìnsìde preheatìng oven or on the stove top).
3. ìn a large bowl combìne both kìnds of oats, cranberrìes, pumpkìn seeds, ground flax, pumpkìn pìe spìce and salt. Add pumpkìn puree, eggs and warmed coconut oìl and honey. Stìr untìl fully combìned.
4. Drop about 1/4 cup sìzed scoops of the mìxture onto a cookìe sheet and flatten (cookìes won't spread whìle bakìng). Bake for about 15-20 mìnutes untìl edges are lìghtly browned.
5. Let cookìes cool on bakìng sheet before movìng to an aìrtìght storage contaìner.

Recipe Adapted From leelalicious.com