Pumpkin Breakfast Cookies
  1. Preheat oven to 325 degrees F. Line a baking sheet with either a silicone mat or parchment paper.
  2. In a small bowl, warm coconut oil and honey (either microwave, inside preheating oven or on the stove top).
  3. In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, flax, spices, and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.
  4. Drop cookie scoop sized scoops of the mixture onto a cookie sheet and flatten (cookies won’t spread while baking). Bake for about 12-15 minutes until edges are lightly browned.
  5. Let cookies cool on baking sheet before moving to an airtight storage container.
Recipe Notes

Recipe ever so slightly adapted from Leelalicious.

Instead of buying quick oats, I just blend or food process a cup of  rolled oats until it is the look of quick cooking oats.