Recipe of the Week
From the taste kitchen of Dr. Sarah Laginess and Family
Pumpkin Breakfast Cookies
Prep time 10 mins Cook time 15 mins Total time 25 mins
These pumpkin flavored healthy cookies make a great seasonal grab-and-go breakfast. With hearty wholegrain oats, cranberries and pumpkin seeds
Author: LeelaLicious
Yield: 12 cookies
Ingredients
- ¼ cup Spectrum® coconut oil, melted
- ¼ cup honey
- 1 cup rolled 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
Instructions
- Preheat oven to 325 F. Line a baking sheet.
- In a small bowl warm Spectrum® coconut oil and honey (either microwave, inside preheating oven or on the stove top).
- 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.
- 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.
- Let cookies cool on baking sheet before moving to an airtight storage container.
Notes:
- All three of my children devoured these cookies
- My oldest likes to take them to school for snacktime
- These make a healthy mobile option to eat on the way to work
Source:
http://leelalicious.com/pumpkin-breakfast-cookies/
