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Pumpkin and Pecan Breakfast Cookies

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Ingredients

  • 2 cups WoodstockⓇ Organic Instant Oats
  • ⅔ cup WoodstockⓇ Organic Dried Cranberries
  • ½ cup toasted WoodstockⓇ Organic Pecans, chopped
  • ¼ cup ground WoodstockⓇ Organic Flaxseed
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon fine sea salt 
  • 1 very ripe banana, cut into small chunks
  • ½ cup pumpkin puree
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons maple syrup
  • 2 large eggs, beaten

Directions

  1. Preheat oven to 350℉. Line a large baking sheet with parchment paper.
  2. In a large bowl combine oats, cranberries, pecans, flax, spices, and salt. In a medium bowl mash banana well, then stir in pumpkin, coconut oil, maple syrup, and eggs until combined. Stir wet ingredients into dry ingredients until well-mixed.
  3. Scoop batter using a ¼ cup measure onto baking sheet, and flatten cookies slightly.
  4. Bake until cookies are set and very lightly browned, 18-20 minutes.
  5. Transfer cookies to a rack to cool completely. Store in an airtight container at room temperature for up to 1 week.