Pumpkin Breakfast Cookie

Ingredients

• Coconut oil

  ¼ cup or 55g

• Raw Agave Nectar

  365 Everyday Value

  4 tbsp or 84g

• Oatmeal

  Cereals, Quaker, dry rolled oats

  2 cup or 160g

• Cranberries

  Sweetened, dried

  ⅔ cup or 81g

• Pumpkin and squash seed kernels

  Seeds, dried

  ⅔ cup or 86g

• Organic Pumpkin Puree

  Trader Joe's

  ½ cup or 122g

• Flaxseed

  Seeds

  ¼ cup, whole or 42g

• Pumpkin pie spice

  Spices

  1 tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Egg

  Whole, fresh eggs

  2 large or 100g

Directions

1. Preheat oven to 325°F. Line a baking sheet.
2. In a small bowl, warm coconut oil and agave nectar (either microwave, inside preheating oven, or on the stove top).
3. In a large bowl, combine oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice, and salt. Add pumpkin puree, eggs, and warmed coconut oil and agave nectar. 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.

Similar Foods

• Pumpkin Spice Breakfast Muffins
• Breakfast Cookies
• Paleo Breakfast Cookies
• Gluten-Free Pumpkin Pancakes
• Fluffy Whole Wheat Biscuits
• Brownie Batter Smoothie