Breakfast
Oats & Pumpkin Breakfast Cookies
Oats & Pumpkin Breakfast Cookies
Serves: 16 cookies
![oats and pumpkin breakfast cookies](https://images.squarespace-cdn.com/content/v1/5a45133832601e14c4a7d06e/1515119915278-MV1C7REWAZ4NBRY6AQVL/ke17ZwdGBToddI8pDm48kG7sD9XDCcSbSSPBAEAu3bV7gQa3H78H3Y0txjaiv_0fDoOvxcdMmMKkDsyUqMSsMWxHk725yiiHCCLfrh8O1z4YTzHvnKhyp6Da-NYroOW3ZGjoBKy3azqku80C789l0p4Wyba38KfG317vYluk45_f1Zr7KEsSkgc_ReyRbLPxx7od9KU3giD4oesJaZKT6A/oats-and-pumpkin-breakfast-cookies.jpg?format=1000w)
Ingredients
2 cups old-fashioned oats (use GF certified for GF diet)
1 cup pumpkin puree (not the pumpkin pie filling)
1/4 cup honey (use maple syrup for vegan or other sweetener of your choice)
1/4 cup + 1 tablespoon peanut butter (or use any other nut butter of your choice)
1/2 cup flax seeds (use other seeds of your choice)
2 teaspoon pumpkin pie spice
pinch of salt
Instructions
Pre heat the oven to 350F.
Line a baking sheet with parchment paper.
In a medium bowl, combine all of the above ingredients and mix them well.
Take about 1/4 cup of the mixture and form them into a cookie and place them on a parchment paper.
Bake for 10 - 12 minutes and allow it to cool in the oven for additional 10-15 minutes.
Remove from the oven and enjoy.