Pumpkin Oatmeal Breakfast Cookies
2 cups rolled oats
1/2 cup dried cranberries
2 tablespoons chia seeds
1 teaspoon pumpkin pie spice
1/2 teaspoon himalayan sea salt
1/2 cup pumpkin puree
2 eggs, beaten
1/ 4 cup coconut oil, melted
2 tablespoons maple syrup (if you like sweeter cookies you can use up to 4 tablespoons)
1-Preheat oven to 325˚F.
2-In a bowl combine oats, cranberries, chia seeds, pumpkin spice and sea salt.
3-Add pumpkin puree, eggs, coconut oil and maple syrup and stir until fully combined.
4-Cover your baking sheet with parchment paper. Roll cookies in dough balls and place on cookie sheet 2 inches apart. Flatten and shape them as they won't spread while baking.
5-Cook about 15 minutes until edges are nicely browned.
6-Remove from the oven and let them cool completely.