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Pumpkin Breakfast Cookies Recipe

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This recipe for Pumpkin Breakfast Cookies, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Momma Kat

Category:
Category:

Ingredients:  
Ingredients:  
c. coconut oil, melted
c. honey
1 c. rolled old-fashioned oats
1 c. quick cooking oats
⅔ c. unsweetened, dried cranberries
⅔ c. pumpkin seeds
c. ground flaxseed
1 t. pumpkin pie spice
t. sea salt
c. pumpkin puree
2 eggs, beaten

Directions:
Directions:
Preheat oven to 325 F. Line a baking sheet.
In a small bowl warm coconut oil and honey (either microwave, inside preheating oven or on the stove top).
In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.
Drop about c. sized scoops of the mixture onto a cookie sheet and flatten (cookies won't spread while baking). Bake for about 15-20 minutes until edges are lightly browned.
Let cookies cool on baking sheet before moving to an airtight storage container.

Personal Notes:
Personal Notes:
Add any other nuts in place of pumpkin seed.

 

 

 

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