Ingredients
- 2 cup Oats (quick or rolled)
- 1/4 cup Ground Flax Seed
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- 1/4 tsp Sea Salt
- 1/2 cup Pumpkin Seeds
- 1/2 cup Sunflower Seeds
- 1/2 cup Dried Unsweetened Cranberries
- 2 Eggs (beaten)
- 1/2 cup Pureed Pumpkin
- 1/4 cup Raw Honey
- 1/4 cup Coconut Oil (melted)
Directions
- Preheat oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
- Combine dry ingredients in a large bowl: oats, flax seed, spices, seeds, and cranberries. Mix well to combine.
- Whisk egg in a separate mixing bowl. Add pumpkin, honey, and oil. Mix well and add to the dry ingredients.
- Stir well. Form cookies with the dough and transfer to the baking sheet. (Tip: I like to drop 1/4 cup sized scoops onto cookie sheet and flatten with bottom of scoop.)
- Place in the oven and bake for approximately 20 minutes depending on how crispy you like your cookies. Remove from oven and let cool. Enjoy!
Notes
- Make it Sweeter: Add in a handful of dark organic chocolate chips.
- Vegan: Use maple syrup instead of honey and a chia egg instead of an egg.
- Storage: Store in the freezer in a zip-loc bag up to 1 month.
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