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Enjoy this recipe from Tasty Fall Cooking.
Submitted by: Leona Krivda from Belle Vernon, PA
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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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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