Amount Per Serving: 1 cookie
Total Time: 30 minutes
- 1/4 cup coconut oil
- 1/4 cup honey
- 1 cup rolled oats
- 1 cup quick cooking oats
- 2/3 cup dried cranberries
- 2/3 cup pumpkin seeds or sunflower seeds
- 1/4 cup ground flaxseeds
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/4 cup pumpkin puree
- 2 eggs
An autumnal variation of a classic oatmeal cookie. Sweet and spiced, you'll enjoy this pumpkin delight!
Preheat oven to 325°F.
In a small bowl, combine oil and honey. Warm until it can be easily mixed.
In a separate bowl, combine oats, cranberries, seeds, flax, pumpkin pie spice and salt.
Mix then add pumpkin puree, eggs and coconut/honey mixture. Stir until combined.
Drop about ¼ cup sized scoops of cookie dough onto cookie sheet and flatten (the cookies won't spread during baking).
Bake for 15-20 minutes, or until edges are lightly browned.
Cool and store in an airtight container.
221 calories; 11 g fat; 5 g saturated fat; 111 mg sodium; 31 mg cholesterol; 27 g carbohydrate; 4 g fiber; 7 g protein