Pumpkin Breakfast Cookies (Gluten Free)
This is a good fall recipe that just happens to be gluten free. Easy to make and doesn't contain any processed sugar. Just honey. Hope you enjoy them as much as we have!
- ¼ cup coconut oil melted
- ¼ cup honey
- 1 cup rolled old-fashioned oats
- 1 cup quick oats
- 2/3 cup dried cranberries
- 2/3 cup pumpkin seeds raw, unsalted
- ¼ cup ground flaxseed
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ½ cup pumpkin puree
- 2 eggs beaten
Preheat oven to 325. In a large bowl, mix both kinds of oats, cranberries, pumpkin seeds, flax, pumpkin pie spice, and salt. Add pumpkin puree, eggs, coconut oil and honey. Stir until combined. Drop on cookie sheet (about ¼ cup each) and flatten a bit. They don’t flatten while cooking. Bake for 15-20 minutes. Enjoy!