In a small bowl warm coconut oil and honey (either microwave, inside preheating oven or on the stove top).
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.
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.
Let cookies cool on baking sheet before moving to an airtight storage container.
Notes
To make vegan, replace honey with maple syrup or agave. As egg replacer, soak the flax meal from the recipe with ½ cup water until gelled. Then combine it with the other ingredients.Update 9/19: New nutrition information calculated with MyFitnessPal
Nutrition
Nutrition Facts
Pumpkin Breakfast Cookies
Serving Size
1 cookie (recipe makes 12)
Amount per Serving
Calories
192
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
25
%
Sodium
106
mg
4
%
Carbohydrates
22
g
7
%
Fiber
4
g
16
%
Sugar
11
g
12
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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