This is a good fall recipe that just happens to be gluten free. Easy to make and doesn't contain any processed sugar. Just honey. Hope you enjoy them as much as we have!
Pumpkin Breakfast Cookies
(Gluten Free)
· ¼ cup coconut oil, melted
· ¼ cup honey
· 1 cup rolled old-fashioned oats
· 1 cup quick oats
· 2/3 cup dried cranberries
· 2/3 cup pumpkin seeds (raw, unsalted)
· ¼ cup ground flaxseed
· 1 tsp pumpkin pie spice
· ½ tsp salt
· ½ cup pumpkin puree
· 2 eggs, beaten
Preheat oven
to 325. In a large bowl, mix both kinds
of oats, cranberries, pumpkin seeds, flax, pumpkin pie spice, and salt. Add pumpkin puree, eggs, coconut oil and
honey. Stir until combined. Drop on cookie sheet (about ¼ cup each) and
flatten a bit. They don’t flatten while
cooking. Bake for 15-20 minutes. Enjoy!