Pumpkin Cookies
Here’s a recipe to get you into pumpkin season. These are great for days you need a grab-n-go breakfast or snack option.
Pumpkin Cookies
Yield:12 cookies
Ingredients
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 1 cup rolled old-fashioned oats
- 1 cup quick cooking oats
- 2/3 cup unsweetened, dried cranberries
- 2/3 cup pumpkin seeds
- 1/4 cup ground flaxseed
- 1 Tsp pumpkin pie spice
- 1/2 Tsp sea salt
- 1/2 cup pumpkin puree
- 2 eggs, beaten
Instructions
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Preheat oven to 325 F. Line a baking sheet.
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In a small bowl warm coconut oil and honey (do this in the microwave, inside preheating oven or on the stove top).
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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.
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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.
Nutrition Facts per Serving (1 cookie):
- Calories: 221
- Protein: 6.7g
- Carbohydrate: 27.2g
- Saturated Fat: 5g
- Cholesterol: 31mg
- Sodium: 111.6mg
- Dietary Fiber: 3.9g
- Fat: 10.8g
- Sugar: 10.7g
