Time: 30 Minutes
Servings: 12 Cookies
Ingredients
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 1 cup rolled oats
- 1 cup quick cooking oats
- 2/3 cup dried cranberries
- 2/3 cup pumpkin seeds
- 1/4 cup Hemp Hearts
- 1 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1/2 cup pumpkin puree
- 2 eggs, beaten
Directions
Preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside. In a small bowl, melt coconut oil and honey.
In a separate bowl, combine rolled oats, quick cooking oats, cranberries, pumpkin seeds, Hemp Hearts, pumpkin pie spice and salt. Add in the pumpkin puree, beaten eggs and warmed coconut oil and honey and mix until well combined.
Drop the dough onto the lined pan using about two tablespoons per cookie and press the dough down. Bake for 20-25 minutes or until the edges of the cookies are browned. Let cookies cool, then serve and enjoy! Cookies can be stored in an airtight container.