Pumpkin Cookies

These pumpkin cookies are perfect for breakfast or a snack and take under an hour to make and bake.  I suggest making a double batch and storing some in the freezer.

 

You will need:

1.25 cups of oats (quick or rolled)

1.5 teaspoons ground flax seeds

2 teaspoons cinnamon

1 teaspoon nutmeg

.25 teaspoon sea salt

1.5 teaspoons baking soda

.5 cup pumpkin seeds

.5 cup sunflower seeds

1 cup pitted dates (chopped)

1 Egg (you can substitute a chia egg)

.75 cup pureed pumpkin

.25 cup honey

1 tablespoon coconut oil (melted)

1 carrot (grated)

Optional Additions – choc chips, walnuts

 

Instructions

1. Preheat oven to 175C and line a baking sheet with baking 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 to wet ingredients and mix well until a dough-like consistency forms.
5. Form cookies with the dough and place on baking sheet. (Tip: use a lid from a large-mouthed mason jar as a mold)

Place in the oven and bake for 30-40 minutes depending on how crispy you like your cookies.  Remove from oven and cool on a rack.  Then enjoy!