Pumpkin Breakfast Cookies

• 1/4 cup coconut oil, melted
• 1/4 cup Honey
• 2 cup oats
• 2/3 cup cranberries, dried
• 2/3 cup pumpkin seeds
• 1/4 cup flex seed
• 1/4 cup dates, chopped
• 1 teaspoon pumpkin spice
• 1 teaspoon sea salt
• 1/2 cup pumpkin puree
• 2 eggs, beaten

1. Preheat oven to 350 F. Line a baking sheet.
2. In a small bowl warm Spectrum(R) coconut oil and honey (either microwave, inside preheating oven or on the stove top).
3. In a large bowl combine both kinds of 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.
4. Drop about 1/4 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.
5. Let cookies cool on baking sheet before moving to an aight storage container.

coconut oil, honey, oats, cranberries, pumpkin seeds, flex seed, dates, pumpkin spice, salt, pumpkin puree, eggs

Taken from www.epicurious.com/recipes/member/views/pumpkin-breakfast-cookies-57f93937b567e65e5961be97 (may not work)