Pumpkin Breakfast Cookie

Ingredients

• Coconut oil

  ¼ cup or 55g

• Sweetener, syrup, agave

  12 tsp or 108g

• 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

• Pumpkin

  Canned, without salt

  ½ cup or 122g

• Flaxseed

  Seeds

  4 tbsp, ground or 28g

• 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 the oven to 325°F. Line a baking sheet with parchment paper or a silicone mat.
2. Gently warm the coconut oil and agave syrup just until fluid, then let cool slightly so it doesn’t scramble the eggs.
3. In a large bowl, whisk together the oats, cranberries, pumpkin seeds, ground flaxseed, pumpkin pie spice, and salt.
4. Add the pumpkin puree, beaten eggs, and the warmed coconut oil–agave mixture. Stir until the dough is evenly combined and holds together.
5. Scoop about 1/4-cup portions onto the prepared sheet and pat each mound flat; the cookies will not spread.
6. Bake until the edges are lightly browned and the centers feel set, about 15–20 minutes.
7. Cool completely on the baking sheet, then transfer to an airtight container for storage.