Pumpkin Breakfast Cookies

pumpkincookie

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These pumpkin flavored healthy cookies make a great seasonal grab-and-go breakfast. With hearty wholegrain oats, cranberries and pumpkin seeds.
Yield: 12 cookies
INGREDIENTS

 

INSTRUCTIONS

1. Preheat oven to 350 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 15­20 minutes until edges are lightly browned.

5. Let cookies cool on baking sheet before moving to an airtight storage container.

 

NOTES

To make this recipe egg­free, many have commented that they used flax egg (or chia egg) as successful replacement. To make vegan, replace honey with maple syrup or agave.

 

Nutrition Information>  Serving size: 1 cookie Calories: 192 Fat: 10 Saturated fat: 5g Carbohydrates: 22 Sugar: 11 Sodium: 106