Pumpkin and Pecan Breakfast Cookies

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.