1/4cupcoconut oil(use refined if you don't like the coconut taste)
1/4cupHoney, raw and unfiltered(or 100% maple syrup)
2Eggs, beaten(you can substitute with flax eggs)
1/2cupPumpkin puree
1cupWhole oats
1cupQuick cooking oats
2/3cupDried Cranberries, unsweetened
2/3cupPumpkin seeds, raw and unsalted
1/4cupFlaxseed, fresh ground
2teaspoonsPumpkin pie spice
1/2teaspoonsea salt
1/8cupCoconut sugar(if you want it slightly sweeter)
Instructions
Preheat oven to 350 F. Line a baking sheet with unbleached parchment paper.
In a glass measuring cup, melt the coconut oil and honey together.(either microwave, inside preheating oven or on the stove top). Add the eggs and pumpkin puree, mix.
In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice, salt and coconut sugar (if using).
Add wet ingredients to dry and mix 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 20-25 minutes until edges are lightly browned.
Let cookies cool on baking sheet before moving to an airtight storage container. Keep refrigerated.
Notes
If you choose to use flax eggs, simply add 6 tablespoons water to 2 teaspoons of ground flax; stir and let gel for 5 minutes before adding.