12 Servings 15 min Cook
1/4 Cup Coconut Oil
4 Tbsp Raw Agave Nectar
2 Cup Oats
2 0 Cup Cranberries
2/3 Cup Pumpkin And Squash Seed Kernels
1 Cup Organic Pumpkin Puree
1/4 Cup, whole Flaxseed
1 Tsp Pumpkin Pie Spice
1/2 Tsp Salt
2 Large Egg
Preheat oven to 325 F.
Line a baking sheet.
In a small bowl warm Spectrum® coconut oil and honey (either microwave, inside preheating oven or on the stove top).
In a large bowl combine oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt.
Add pumpkin puree, eggs and warmed coconut oil and honey.
Stir until fully combined.
Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won't spread while baking).
Bake for about 15-20 minutes until edges are lightly browned.
Let cookies cool on baking sheet before moving to an airtight storage container.