Pumpkin Oat Breakfast Cookies

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Pumpkin puree
  • 1/3 cup Raisins

• Refrigerated

  • 2 Egg

• Breakfast Foods

  • 1 cup Quaker rolled oats

• Condiments

  • 1/4 cup Honey

• Pasta & Grains

  • 1 cup Quaker quick cooking oats

• Baking & Spices

  • 1/3 cup Chocolate chips, mini
  • 1 tsp Cinnamon, ground
  • 1 tsp Pumpkin pie spice
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 2/3 cup Almonds

Found on adashofsanity.com

Description

Ingredients

• 1/4 cup coconut oil, melted
• 1/4 cup honey
• 1 cup Quaker rolled oats
• 1 cup Quaker quick cooking oats
• 1/3 cup raisins
• 2/3 cup slivered almonds
• 1/3 cup mini chocolate chips
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup pumpkin puree
• 2 egg, lightly beaten

Directions

• Preheat oven to 350 F. Line a baking sheet with parchment paper.
• In a small microwavable bowl melt coconut oil and honey, about 30 seconds in the microwave on high.
• In a large mixing bowl add oats, almond slivers, mini chocolate chips, raising, cinnamon, pumpkin pie spice and salt, stir to combine. Add pumpkin puree, beaten eggs and melted coconut oil and honey, stir well to combine.
• Place the bowl in the refrigerator to chill 30-60 minutes.
• Drop the cookie mixture in about 1/4 cup sized scoops onto lined cookie sheets and flatten.
• To make small cookies, which my kids and I prefer use a cookie dough scooper and reduce baking time to 12-15 minutes.
• Bake 15 to 20 minutes or until the edges are a light golden brown.
• Cool cookies completely on baking sheet before removing.
• Store in an airtight container. We like to keep them in the refrigerator. Great after school snack as well.