Pumpkin Breakfast Cookies
Pumpkin gives these breakfat cookies such yummy flavor. The healthy grains will start your day on the right path.
Ingredients
- 1/4 cup canola oil
- 1/4 cup honey
- 1 cup old fashioned oats
- 1 cup quick cooking oars
- 2/3 cup dried cranberries
- 2/3 cup pumpkin seeds (pepitas)
- 1/4 cup ground flaxseed
- 1 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- 1/2 cup pumpkin puree
- 2 eggs-beaten
Instructions
- Preheat oven to 350'. Line a baking sheet with parchment paper.
- In a small bowl warm the oil and honey. I use the microwave for 15 seconds.
- In a large bowl combine the oats, cranberries, pumpkin seeds, flax, pumpkin pie spice and salt. Add the pumpkin puree, eggs, and warmed honey/oil. Stir until completely combined.
- Use a 1/4 cup measuring cup to scoop the dough and drop on the baking sheet. Use the bottom of the measuring cup to flatten the cookie. The cookies won't spread.
- Bake for about 15-20 minutes until edges are brown.
- Cool cookies completely on baking sheet. Store in airtight container.
- These freeze well. I vacuum seal and freeze 2 cookies per bag. This makes for a quick breakfast when I let them defrost and then eat.
Notes
https://youtu.be/t1FK1Kpq0Zk