These Pumpkin Breakfast cookies are dairy free, gluten free, and egg free. They are perfect as a quick breakfast, great for lunch boxes and make a delicious (vegan) afternoon snack.

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PUMPKIN BREAKFAST COOKIE RECIPE
1 cup quick oats
1 cup rolled oats
1/3 cups ground flax seeds
1/3 cup chopped walnuts
1/3 cup chocolate chips (make sure to buy dairy free if you want to keep recipe vegan)
1/3 cup dried cranberries
1/2 cup pumpkin puree
1/4 cup maple syrup
1/3 cup melted coconut oil
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon kosher sea salt

Preheat your oven to 350ºF.

Line a rimmed baking sheet with a silat mat, parchment paper or lightly coat with cooking spray.

In a large bowl combine all the ingredients and gently stir until you have a thick, sticky batter.

Scoop a heaping tablespoon of the batter into your hands free form your cookie. They don’t spread much in the oven so make sure you have created a round flat disc-like cookie shape (see video for example).

Get 12 cookies on your tray and bake for 15 minutes. Cool and enjoy!

Cookies will last up to one week stored in an airtight container in the fridge.

Nutrients per cookie: Calories: 135; Total Fat: 0g; Saturated Fat: 4.6g; Cholesterol: 0mg; Carbohydrate: 14.4g; Fiber: 2g; Sugars: 6.6g; Protein: 2.2g

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