Pumpkin Breakfast Cookies

21 Jun Pumpkin Breakfast Cookies

Prep Time: 45 Minutes | 8 Servings

Ingredients:

• 1 1/4 cups Oats (quick or rolled)
• 1 1/2 tsp Ground Flax Seed
• 2 tsp Cinnamon
• 1 tsp Nutmeg
• 1/4 tsp Sea Salt
• 1 1/2 tsp Baking Powder
• 1/2 cup Pumpkin Seeds
• 1/2 cup Sunflower Seeds
• 1 cup Pitted Dates (chopped)
• 1 Egg
• 3/4 cup Pureed Pumpkin
• 1/4 cup Raw Honey
• 1 tbsp Coconut Oil (melted)
• 1 Carrot (grated)

Directions:

1. Preheat oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
2. Combine oats, flax seed, cinnamon, nutmeg, sea salt, baking powder, pumpkin seeds, sunflower seeds and chopped dates together in a bowl. Mix well to combine.
3. Whisk egg in a separate mixing bowl. Add pumpkin, honey, coconut oil and grated carrot. Mix well to combine.
4. Add dry ingredients in with the wet and mix well until a dough-like consistency forms.
5. Form cookies with the dough and transfer to the baking sheet. (Tip: Use a lid from a large-mouth mason jar as a mould.)
6. Place in the oven and bake for 30 to 40 minutes depending on how crispy you like your cookies. Remove from oven and let cool. Enjoy!

Notes:

• Leftovers: Freeze in the freezer-safe bag or container for up to one month.
• Make it Sweeter: Add in a handful of dark chocolate chips.
• Vegan: Use maple syrup instead of honey and a chia egg instead of an egg.

Nutrition: (Amount Per Serving)

• Calories = 255
• Fat = 11g
• Saturated Fat = 3g
• Trans Fat = 0g
• Carbs = 38g
• Fiber = 6g
• Sugar = 21g
• Protein = 7g
• Cholesterol = 23mg
• Sodium = 183mg
• Vitamin A = 4887IU
• Vitamin C = 2mg
• Calcium = 95mg
• Iron = 3mg