Pumpkin Breakfast Cookies

By jeenikeen

Ingredients

• 1/4 cup coconut oil, melted
• 1/4 cup honey
• 1 cup rolled oats
• 1 cup quick cooking oats
• 2/3 cup dried cranberries
• 2/3 cup pumpkin seeds
• 1/4 cup ground flax
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup pumpkin puree
• 2 eggs, beaten

Preparation

Step 1

1. Preheat oven to 325 F. Line a baking sheet.
2. In a small bowl warm Spectrum® coconut oil and honey (either microwave, inside preheating oven or on the stove top).
3. In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.
4. 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.
5. Let cookies cool on baking sheet before moving to an airtight storage container.