These cookies pack so many superfoods into one soft bite, what more could you ask for? Easily make these cookies anytime of the year by replacing the pumpkin puree with a banana or two!
Ingredients:
1 C Rolled Oats
1/2 C Oat Flour (I used Almond Pulp!)
1/2 C Dried Cranberries (I used what I had in my pantry: mulberries, cherries, + raisins, any dried fruit will work!)
1/2 C Pumpkin Seeds
1/4 C Ground Flaxseed
1 T Chia seeds
1 tsp Cinnamon
1/2 tsp Baking Powder
1/4 tsp Salt
1/2 C Pumpkin Puree (or 1 large mashed banana or 1/2 C Apple Sauce)
3 T Melted Coconut Oil
3 T Maple Syrup or Raw Honey
2 T Almond Milk
Directions:
Preheat oven to 325F. Combine dry ingredients in a large mixing bowl — Oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, + salt.
Stir in pumpkin puree, coconut oil, maple syrup, and almond milk until well blended. Let mixture rest for 5 minutes, giving time for chia and flaxseed to bind everything together.
Using a small cookie scooper, place cookies on a baking sheet lined with parchment paper. These cookies hold their form while baking — so if you prefer a flat cookie I recommend gently pressing down on the dough with a spatula.
Bake for 23 minutes or until cookies are lightly golden on the bottom and around the edges. (Results? Soft with a nutty crunch!) Enjoy!