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Submitted by: Leona Krivda
from Belle Vernon, PA
Originally shared on the web 04/07/2017
1/4 c. coconut oil 1/4 c. honey 1 c. long-cooking oats, uncooked 1 c. quick-cooking oats, uncooked 2/3 c. dried cranberries 2/3 c. pumpkin seeds 1/4 c. ground flax seed 1 t. pumpkin pie spice 1/2 t. salt 1/2 c. canned pumpkin 2 eggs, beaten
Combine coconut oil with honey in a small bowl; microwave just until melted and set aside. In a large bowl, combine oats, cranberries, pumpkin seeds, flax seed, spice and salt; stir to mix. Add pumpkin, eggs and warm coconut oil mixture; stir until well blended. Drop dough by 1/4-cup scoops onto a parchment paper-lined cookie sheet. Flatten each scoop (cookies will not spread). Bake at 325 degrees for 15 to 20 minutes, until edges are golden. Cool cookies on baking sheet; remove to an airtight container. Makes one dozen.
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