Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies or Bars

• ¼ cup coconut oil
• ¼ cup honey
• 1 cup rolled old-fashioned oats**
• 1 cup quick cooking oats**
• ⅔ cup dried cranberries
• ⅔ cup pumpkin seeds
• ¼ cup ground flaxseed
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• ½ cup pumpkin puree
• 2 eggs, beaten

Directions:

1. Preheat oven to 325 F. Line a baking sheet with parchment paper.
2. In a small bowl warm coconut oil and honey.
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 15-20 minutes until edges are lightly browned.
5. Let cookies cool on baking sheet before moving to an airtight storage container.

Makes 12 cookies

**I did not use quick cook oats. I only used gluten free old fashioned oats.  I am not sure if this is why my cookies did not stay together on the pan??  So I put them in a pan instead and made bars.  After they cooled, they were firm enough to cut…….

Recipe from:  Leelalicous