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| Servings |
cookies
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Ingredients
- 1 ½ cups rolled oats
- ½ cup all purpose flour, oat flour, or gluten-free all purpose flour
- ¼ cup ground flax seeds
- 1 tbsp chia seeds
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp sea salt
- 2 large eggs
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 3 tbsp coconut oil , melted
- 1 tsp vanilla extract
- ½ cup pumpkin seeds
- ⅓ cup dried cranberries
Ingredients
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Rate this recipe!
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Instructions
- Preheat the oven to 350F, Line a baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, flour, flax seeds, chia seeds, pumpkin pie spice, baking soda and salt.
- In a medium bowl, whisk together the eggs, pumpkin puree, maple syrup, coconut oil, and vanilla extract.
- Add the wet ingredients to the dry, mixing to combine.
- Add the pumpkin seeds and cranberries, folding to evenly distribute.
- Scoop ¼ cup sized scoops of batter onto the lined cookie sheet, lightly flatten, and repeat with remaining batter, leaving 1-inch of space between each cookie. Bake for 15 to 17 minutes until the edges are set and golden.