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SERVINGS: 12

AMOUNT PER SERVING: 1 cookie

INGREDIENTS

• 1/4 cup oil (canola, coconut, etc.)
• 1/4 cup honey
• 1 cup rolled oats
• 1 cup quick cooking oats
• 2/3 cup dried cranberries
• 2/3 cup pumpkin seeds or sunflower seeds
• 1/4 cup ground flaxseeds
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/4 cup pumpkin puree
• 2 eggs

DIRECTIONS

1. Preheat oven to 325°F.
2. In a small bowl, combine oil and honey. Warm until it can be easily mixed.
3. In a separate bowl, combine oats, cranberries, seeds, flax, pumpkin pie spice and salt.
4. Mix then add pumpkin puree, eggs and coconut/honey mixture. Stir until combined.
5. Drop about ¼ cup sized scoops of cookie dough onto cookie sheet and flatten (the cookies won’t spread during baking).
6. Bake for 15-20 minutes, or until edges are lightly browned.
7. Cool and store in an airtight container.

NUTRITION

221 calories, 7 g protein, 11 g fat, 111 mg sodium, 27 g carbohydrate, 4 g fiber