Here is a nutritional and seasonal grab and go. Pumpkin Breakfast Cookies!

Refer back to our blog post ‘Gluten Free Pumpkin Spice Muffins’ and follow the cooking directions for your own pumpkin puree.

INGREDIENTS

·         ¼ cup melted coconut oil

·         1 cup rolled old fashioned oats

·         1 cup quick cooking oats  
·         3/4 scoop of Vanilla Protein Powder 

·         ⅔ cup mix of dried cherries, blueberries and cranberries (or whatever combination you desire)

·         ⅔ cup raw pumpkin seeds

·         ¼ cup ground flaxseed  

·         1 teaspoon pumpkin pie spice

·         ½ teaspoon cinnamon

·         ½ teaspoon sea salt

·         ½ cup homemade pumpkin puree

·         2 eggs, beaten

Preheat oven to 350 F. Line a baking sheet with parchment paper.

In a small bowl warm coconut oil (either microwave, inside preheating oven or on the stove top).

In a large bowl combine both kinds of oats, protein powder, dried fruit, pumpkin seeds, ground flax, pumpkin pie spice, cinnamon and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.

Scoop cooking mix onto baking sheet and flatten (cookies won't spread while baking).

Bake for about 15-20 minutes until edges are lightly browned.

Once cool, I place into a ziplock freezer bag and take out as needed. 

ENJOY :) 

recipe reference : http://leelalicious.com with a few additions